Optimized cold chain to save food

Samuel Mercier, Martin Mondor, Ultan McCarthy, Sebastien Villeneuve, Graciela Alvarez, Ismail Uysal

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

7 Citations (Scopus)

Abstract

The cold chain is an essential component of the food production and distribution system. This chapter reviews the main stages and technologies used for the preservation of perishable food products along the supply chain, and the amount of food lost or wasted along these stages for the main families of products. The chapter highlights the need for better refrigeration of food along the last stages of the cold chain (retail and consumer handling) and for better management along the commercial portion of the cold chain in developed countries. It also reveals the lack of progress made in the reduction of food loss or waste over the last two decades despite technological improvements, the consequences facing remote or northern communities because of the poor performance of the cold chain, and the potential of better leveraging data and mathematical modeling to achieve quantifiable reduction of loss and waste.

Original languageEnglish
Title of host publicationSaving Food
Subtitle of host publicationProduction, Supply Chain, Food Waste and Food Consumption
PublisherElsevier
Pages203-226
Number of pages24
ISBN (Electronic)9780128153574
DOIs
Publication statusPublished - 01 Jan 2019

Keywords

  • Cold chain
  • Food handling
  • Food loss
  • Food waste
  • Refrigeration
  • Time-temperature management

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