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Adapting Digital Technologies to Reduce Food Waste and Improve Operational Efficiency of a Frozen Food Company—The Case of Yumchop Foods in the UK

Author

Listed:
  • Usha Ramanathan

    (Nottingham Business School, Nottingham Trent University, Trent NG1 4FQ, UK)

  • Ramakrishnan Ramanathan

    (Essex Business School, University of Essex, Essex SS1 1LW, UK)

  • Abiodun Adefisan

    (Yumchop Foods, Towcester NN12 6HX, UK)

  • Tamíris Da Costa

    (School of Biosystems & Food Engineering, University College Dublin, Agriculture Building, UCD Belfield, D04 V1W8 Dublin, Ireland)

  • Xavier Cama-Moncunill

    (School of Biosystems & Food Engineering, University College Dublin, Agriculture Building, UCD Belfield, D04 V1W8 Dublin, Ireland)

  • Gautam Samriya

    (MTU Kerry Campus, Munster Technological University, V92 HD4V Tralee, Ireland)

Abstract

Cold storage is an essential operation for many food products in cold supply chains. The main objective of this kind of storage is to preserve the food products for a certain period of time. However, often due to a lack of accurate technology, humidity and temperature in food storge are not monitored in real-time, which will affect the food quality. At present, the Internet of Things (IoT) has become a very popular choice for businesses in food supply chains. This is mainly because of the easy availability of internet, which helps monitor and control the quality of food in storage and transport. In this paper, the experiences of adapting and testing IoT sensors and Big Data technology for reducing food waste in a frozen food manufacturer in the UK are presented. The temperature and humidity monitoring within the operations of this ready-to-eat frozen meal company are also expected to maintain food quality and adhere to legal food safety requirements. Our reflection of experience gained in the installation of the sensors, collecting the data to a cloud server, and conducting data analytics with the data are also described. During the implementation of the technology, the company was able to identify optimal and non-optimal storage conditions for their food products and pre-processed ingredients. This allowed the further development of an alert system and corrective action protocol assisted using the technology installed. Results of the case study evidenced and reported a thorough real-time monitoring system that was able to reduce food waste and assure product quality, which could be applied in different stages of the food supply chain. This case can influence several food businesses to start adapting technology in their routine operations to ensure food quality and safety.

Suggested Citation

  • Usha Ramanathan & Ramakrishnan Ramanathan & Abiodun Adefisan & Tamíris Da Costa & Xavier Cama-Moncunill & Gautam Samriya, 2022. "Adapting Digital Technologies to Reduce Food Waste and Improve Operational Efficiency of a Frozen Food Company—The Case of Yumchop Foods in the UK," Sustainability, MDPI, vol. 14(24), pages 1-18, December.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:24:p:16614-:d:1001003
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    References listed on IDEAS

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    1. Feiyue Qiu & Guodao Zhang & Ping-Kuo Chen & Cheng Wang & Yi Pan & Xin Sheng & Dewei Kong, 2020. "A Novel Multi-Objective Model for the Cold Chain Logistics Considering Multiple Effects," Sustainability, MDPI, vol. 12(19), pages 1-28, September.
    2. Rosalinda Nicastro & Petronia Carillo, 2021. "Food Loss and Waste Prevention Strategies from Farm to Fork," Sustainability, MDPI, vol. 13(10), pages 1-23, May.
    3. Nishikant Mishra & Akshit Singh, 2018. "Use of twitter data for waste minimisation in beef supply chain," Annals of Operations Research, Springer, vol. 270(1), pages 337-359, November.
    4. Martin C. Heller & Susan E. M. Selke & Gregory A. Keoleian, 2019. "Mapping the Influence of Food Waste in Food Packaging Environmental Performance Assessments," Journal of Industrial Ecology, Yale University, vol. 23(2), pages 480-495, April.
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    Citations

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    Cited by:

    1. Lohithaksha M. Maiyar & Ramakrishnan Ramanathan & Indira Roy & Usha Ramanathan, 2023. "A Decision Support Model for Cost-Effective Choice of Temperature-Controlled Transport of Fresh Food," Sustainability, MDPI, vol. 15(8), pages 1-22, April.
    2. Usha Ramanathan & Ramakrishnan Ramanathan & A. S. Balakrishnan & Imke Hermens, 2025. "The link between sustainability initiatives at firm and supply chain levels: The mediating role of involvement of partners," Sustainable Development, John Wiley & Sons, Ltd., vol. 33(1), pages 1284-1297, February.
    3. Jing Liao & Jie Tang & Andrea Vinelli & Ruhe Xie, 2024. "Sustainable fresh food cold supply chain (SFC) from a state-of-art literature review to a conceptual framework," Environment, Development and Sustainability: A Multidisciplinary Approach to the Theory and Practice of Sustainable Development, Springer, vol. 26(12), pages 30817-30859, December.
    4. Wan Chiao Chen & Hsin Rau & Imam Santoso, 2025. "Enhancing Frozen Food Production Circularity with Systematic Innovation," Sustainability, MDPI, vol. 17(18), pages 1-21, September.
    5. Ramakrishnan Ramanathan & Yanqing Duan & Tahmina Ajmal & Katarzyna Pelc & James Gillespie & Sahar Ahmadzadeh & Joan Condell & Imke Hermens & Usha Ramanathan, 2023. "Motivations and Challenges for Food Companies in Using IoT Sensors for Reducing Food Waste: Some Insights and a Road Map for the Future," Sustainability, MDPI, vol. 15(2), pages 1-21, January.
    6. Ramakrishnan Ramanathan & Usha Ramanathan & Katarzyna Pelc & Imke Hermens, 2024. "How Do Existing Organizational Theories Help in Understanding the Responses of Food Companies for Reducing Food Waste?," Sustainability, MDPI, vol. 16(4), pages 1-18, February.

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