3012. Logistical challenges in regional food supply for communal catering
Invited abstract in session MA-42: Sustainable food supply chains, stream Circular & Sustainable Supply Chains.
Monday, 8:30-10:00Room: Newlyn GR.02
Authors (first author is the speaker)
| 1. | Sandra Zajac
|
| Catholic University Eichstätt-Ingolstadt | |
| 2. | Heinrich Kuhn
|
| Supply Chain Management & Operations, Catholic University of Eichstaett-Ingolstadt |
Abstract
With an increased focus on sustainability and strengthening the autonomy of a region, interest and demand for regionally produced food has grown in recent years. Customers can buy regionally produced food at farm markets, designated grocery stores and restaurants, or through regional food box delivery services. However, regional food is less frequently offered in out-of-home catering, especially in communal catering. This is due to significant additional costs associated with local food provision, which are not always matched by customers' willingness to pay. Furthermore, communal catering faces unique challenges, such as the need for large quantities, consistent quality, and cost efficiency. These challenges require an efficient logistic structure, including optimized transport routes, collaboration between producers, and digital tools to streamline supply chains.
The talk deals with the logistical challenges in regional food supply for communal catering and illustrates the OR planning problems to be solved in this context. New types of optimization problems are defined, ranging from supply network planning, requirements planning for meal ingredients, and transport planning to menu planning. A supply chain planning matrix of communal catering with a regional sourcing strategy illustrates the relationship and interdependencies between the decision problems to be solved.
Keywords
- OR in Sustainability
- Logistics
- Network Design
Status: accepted
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