FOCUS: improving meal quality in large-scale catering through process optimisation and innovation

With the support of:

FOCUS investigates how process optimisation can contribute to better meals in large-scale kitchens. Through process monitoring, innovative preparation techniques and validation in real-life settings, the project supports organisations in improving meal quality in a feasible and evidence-based way.

Why this project?

Large-scale kitchens face the challenge of providing high-quality meals within a complex and demanding environment of preparation and distribution processes. While considerable knowledge has already been developed on the impact of these processes on meal quality, practical tools and guidelines to broadly translate this knowledge into daily practice are still lacking.

Research approach and expected results

FOCUS (COOCK+ type of project) aims to bridge the gap between research insights generated in pilot environments and the realities of large-scale kitchens in healthcare, educational, and workplace settings. To achieve this, the project will develop a practical monitoring toolkit for process and quality management. The project will first map current practices, technical requirements, and available sensors and measurement tools, after which suitable technologies and evaluation methodologies will be integrated into a practical toolkit for meal production systems. In parallel, the added value and feasibility of innovative thermal preparation techniques will be investigated. The most promising technologies will be selected and tested at pilot scale.

The monitoring toolkit, together with existing optimisation insights, will be validated in real-life large-scale kitchen environments. By comparing measurements from current operations with those from optimised scenarios, the project will develop a generic approach that can be applied across different types of large-scale kitchens. The selected innovative thermal preparation techniques will also be validated in both a large-scale kitchen and a food production company. As a result, the project will deliver practical tools, guidelines, and knowledge to help large-scale kitchens improve meal quality through process optimisation.

Target group

The project targets several key stakeholder groups: food companies supplying large-scale kitchens, catering companies operating in healthcare, educational, and workplace settings, in-house large-scale kitchens, and providers of monitoring technologies and professional kitchen equipment. Together, these stakeholders represent the entire value chain, from raw materials and food production to the meal served to the end consumer.

Project partners

Flanders’ FOOD is responsible for the overall management and coordination of the project. The project is carried out in collaboration with ILVO (Flanders Research Institute for Agriculture, Fisheries and Food) and VIVES University of Applied Sciences.

FOCUS is embedded within the Nutrition Health Care System (NuHCaS) collaborative initiative. Through a systematic approach, NuHCaS aims to bring together stakeholders from the nutrition, healthcare, and health sectors to build knowledge and conduct research on the impact of nutrition on human health.

Keen to join?

The project will run from September 2026 to August 2029, with a total duration of three years. Companies and organisations can join the project throughout its lifetime.

Would you like to stay informed about the project as a food company, catering organisation, large-scale kitchen, or technology provider? Feel free to contact us for more information about the project and participation conditions.