Food delivery programs such as Grub Hub and Instacart may grow significantly during epidemic disease, but the delivery process is a long -term development in the food and food industry. The same is true for automation – the more common the robots, the more they are used to deliver food. From In New JerseyTo TexasTo CaliforniaFood delivery through autonomous robots is everywhere.
How can these innovations guarantee food safety and higher quality of food for consumers? Partners GS1 UsOhio and Ohio State University decided to answer the question with a traceable test project that is measuring the Grub Hub food delivery temperature on the Ohio State Campus. Using Radio frequency identification (RFID) Tags specifically designed with temperature sensors, this pilot leverage Global Commercial Commodity Number (GTINS) Vat Global Individual Asset IDs (GIAIS) From the GS1, the Nonprofit Standard Organization, to track temperature changes from the restaurant to the accommodation hall.
These findings show how sensors and tracking capabilities can support the expansion of autonomous delivery in both food and food, and even for the cold chain and pharmaceutical products. There are key learning here:
Targets of the experimental project
Autonomous food delivery began about three years ago at the Campus of Ohio State University in Columbus. The University and Eve Denison had collaborated with RFID labels in a project to track the reuse of the cup and reduce waste, and the discussion between them and the GS1 inspired the establishment of a pilot to improve the view of food safety and quality for delivery at the university.
Thanks to their existing participation, the use of Denison’s RFID technology along with the GS1 tracking solutions was reasonable. “Our goal was double,” said Jordan White, the GS1 Us Innovation Manager. “Food service providers and food delivery programs can better understand the safety and quality of the food they carry. Similar universities and institutions provide services to their residents.”
To accomplish these goals, partners were looking to track the temperature from the restaurant to the delivery places and to create a repetitive and evidence -based framework for autonomous delivery of any temperature sensitive case.
Record and share data for vision
This experimental project of French chicken and fried potatoes used university restaurants Mirror Lake Food As test tests. Completed orders were equipped with Ori Denison The ad sensor DogTm RFID label to track food temperature. They were also assigned to GTIN to make each order uniquely specified. Foods were placed in autonomous royers, which were also equipped with GIAI to provide more visibility of the physical assets that carry food.
When a food order was placed on a rolling Mars, the shipment data was recorded by scanning the manual device and recorded as Electronic Product Code Information Services (EPCIS) Rovers event data then traveled to one of the three residence halls, each of which was selected to be close to the restaurant. “We basically used a close, medium and remote range to compare the results,” White explained.
Upon arrival, the team measured the temperature of the food with a manual device and used the Rfid Ary Dennison singer to cite the ambient temperature inside the rover’s rover. Using this comprehensive set of datasets, which takes parameters from the restaurant kitchen to the delivery location-including travel distances and individual Rovers-this team can create a deep picture of any specific delivery.
The main meal of the experimental project
The team realized The distance traveled and conditions during transit plays important roles “We saw significant fluctuations based on time for food and outdoor temperatures,” said Zia Ahmad, Vice President for Residential Experience at Ohio State University. White also noted: “In some cases, food temperatures have dropped over half an hour 25 to 30 degrees.”
As important, No order has been arrived with insecure temperatures. But some of them came to poor quality because of the warmth. These findings indicate that for a better customer experience, Navigants or delivery vehicles can be equipped with a heating or cooling chamber. For delivery in cold weather, such as the Ohio Campus in the winter, the heating mechanism on the rover can make a significant difference. In contrast, foods such as sushi and seafood enjoy a cold compartment during summer delivery (or at any time of year in hot weather).
Next steps to get better delivery
Ohio State University, Ohi Denison and GS1 are planning to build a pilot with increasing grain data. This shows how GS1 standards end the finishing transparency of the food, from raw chicken to a cooked and finished meal. The initiative plays an important role in maintaining food quality during storage, preparation and delivery by activating accurate temperature monitoring, location tracking and unique identification of food products, locations and independent delivery units.
This vision can even extend to the extent of harvest. “Imagine if you can measure temperature, humidity level and other forecasting food quality on the farm or farm,” said Ahmed. “This can provide an important insight into safety and quality for better consumer experiences.”
“Safety is essential, but with the growth of food delivery exponentially, quality is also increasingly important,” White said. Whether these meals, foods or cold chain meals such as pharmacy, temperature monitoring and assuring all stakeholders can facilitate up -to -date information, more autonomous delivery of vital editable goods.
Learn more about the RFID experience, including tracking, product vision and more GS1 ConnectSuperior Supply Chain Innovation Conference.
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