|Title||Improving the supply chain and food quality of professionally prepared meals|
|Author(s)||Adler-Nissen, Jens; Akkerman, Renzo; Frosch, Stina; Grunow, Martin; Løje, Hanne; Risum, Jørgen; Wang, Yang; Ørnholt-Johansson, Gine|
|Source||Trends in Food Science and Technology 29 (2013)1. - ISSN 0924-2244 - p. 74 - 79.|
|Publication type||Refereed Article in a scientific journal|
An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact. Existing food legislation complies with the suggested approaches.