Consumers expect product availability as well as product quality and safety in retail outlets. When designing or re-designing fruit and vegetables supply chain networks one has to take these demands into consideration next to traditional efficiency and responsiveness requirements. In food science literature, much attention has been paid to the development of Time-Temperature Indicators to monitor individually the temperature conditions of food products throughout distribution as well as quality decay models that are able to predict product quality based upon this information. This chapter discusses opportunities to improve the design and management of fruit and vegetables supply chain networks. If product quality in each step of the supply chain can be predicted in advance, good flows can be controlled in a pro-active manner and better chain designs can be established resulting in higher product availability, higher product quality, and less product losses in retail. This chapter works towards a preliminary diagnostic instrument, which can be used to assess supply chain networks on QCL (Quality Controlled Logistics). Findings of two exploratory case studies, one on the tomato chain and one on the mango chain, are presented to illustrate the value of this concept. Results show the opportunities and bottlenecks for quality controlled logistics depend on product—(e.g. variability in quality), process—(e.g. ability to use containers and sort on quality), network- (e.g. current level of cooperation), and market characteristics (e.g. higher prices for better products).
DOCUMENT
The Dutch food and agricultural market has been focusing on producing efficiently and effectively with the aim of cost minimization and profit maximizing. In addition to positive developments (higher efficiency and more effective production), this market system has created negative impact for nature, the environment and local economies. Collaboration is therefore necessary to set up local food supply chains that are sustainable economically, socially and environmentally.This research seeks optimization of business models in which trade and cooperation between food hubs and health care institutions, such as hospitals and residential care homes, thrive. This optimized business model can serve as a business model template and can contribute to strengthening the market position of local food hubs and affiliated farmers. Furthermore, hospitals can provide patients healthier, more regional and attractive diets. In order to develop and optimize the current business practices of food hubs the research aims to investigate business models and see if modifications of these business models would benefit current practices.
DOCUMENT
This chapter discusses supply chain management responses used by companies in the food supply chain during the recent COVID-19 pandemic. The chapter first discusses the relevant literature on supply chain resilience. The chapter subsequently reviews supply chain responses in relation to different supply chain resilience capabilities, and then discusses the theory and practice of supply chain capabilities in food supply chains.
MULTIFILE
The Netherlands must build one million homes and retrofit eight million buildings by 2030, while halving CO₂ emissions and achieving a circular economy by 2050. This demands a shift from high-carbon materials like concrete—responsible for 8% of global CO₂ emissions—and imported timber, which inflates supply-chain emissions. Mycelium offers a regenerative, biodegradable alternative with carbon-sequestration potential and minimal energy input. Though typically used for insulation, it shows structural promise—achieving compressive strengths of 5.7 MPa and thermal conductivities of 0.03–0.05 W/(m·K). Hemp and other lignocellulosic agricultural byproducts are commonly used as substrates for mycelium composites due to their fibrous structure and availability. However, hemp (for e.g.) requires 300–500 mm of water per cycle and centralized processing, limiting its circularity in urban or resource-scarce areas. Aligned with the CLICKNL Design Power Agenda, this project explores material-driven design innovation through a load-bearing mycelium-based architectural product system, advancing circular, locally embedded construction. To reduce environmental impact, we will develop composites using regional bio-waste—viz. alienated vegetation, food waste, agriculture and port byproducts—eliminating the need for water-intensive hemp cultivation. Edible fungi like Pleurotus ostreatus (oyster mushroom) will enable dual-function systems that yield food and building material. Design is key for moving beyond a singular block to a full product system: a cluster of modular units emphasizing geometry, interconnectivity, and compatibility with other building layers. Aesthetic variation (dimension, color, texture) supports adaptable, expressive architecture. We will further assess lifecycle performance, end-of-(service)-life scenarios, and on-site fabrication potential. A 1:1 prototype at The Green Village will serve as a demonstrator, accelerating stakeholder engagement and upscaling. By contributing to the KIA mission on Social Desirability, we aim to shift paradigms—reimagining how we build, live, grow, and connect through circular architecture.
Lectoraat, onderdeel van NHL Stenden Hogeschool
