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SUBWAY’s $5 Foot-Long, A Success of the Farm-to-Fork Supply Chain

Published On September 24, 2014, by .

How do large restaurant chains manage to efficiently procure large volumes of meat, poultry, vegetables and breads and seamlessly supply them to their restaurants across even larger geographic regions? In a case study of Subway, one of the world’s largest sandwich restaurant chains, the restaurant has used traditional supply chain…

Food Wastage Solution: Cold Chain

Published On August 22, 2014, by .

Roughly a third of the food produced in the world for human consumption every year — approximately 1.3 billion tonnes — gets lost or wasted. That’s enough food to lift the nearly one billion hungry people of the world out of malnourishment! According to the infographic below, Industrialized Asia accounts…

Ice Cream That can be Stored at Room Temperature

Published On August 5, 2014, by .

Believe it or not, that day has arrived. A team of 16 Canadian students from the Food and Science program at McGill developed what they are calling Frisson – an ice cream that can be stored at room temperature. Frisson is a french word which means Shiver. For Frisson to…