Food Supply Chain Center at Expo 2015, II Part sticky icon

Friday 18th September 2015, Milano Expo, Italian Pavilion 5.00 PM (visit this web site in case the starting time changes)

“From fork to farm”: a new perspective for food supply chain. The role of logistics and the quality of food at the place of consumption

The laboratory of the food supply chain center (Director Prof. Manzini) at University of Bologna joining numerous international research departments, developed researches on the impact of logistics and distribution operations on different supply chains, including bakery products, fresh perishable fruit and vegetables, edible oils, wine, pasta, fine chocolate, cheese. These researches identify best practices and guidelines to support vendors, producers, packagers, carriers and retailers in reducing costs, environmental impacts and increasing the quality of their procedures.
To discuss about this and related topics the conference will be attended by Cavirani Vittorio, Design Director di Elettric 80 SpA, Nerio Zurli, CEO of Havi Logistics, Tommaso De Marco, CEO of East Balt Italia, Giovanni Sorlini, Director of Quality and safety and sustainability department, Inalca, Riccardo Manzini, Director of Food Supply Chain Center at University of Bologna, and many others.

Save the Date! Registration Link: Click Here! . The registration does not include the Expo ticket.

Food Supply Chain Center at Expo 2015, I Part sticky icon



The FOOD SUPPLY CHAIN PROJECT will present the main research advancements at the KIP FAO ONU pavillon, EXPO 2015, Milan, on next July 23-24. The discussing topics will embrance and meet the goals of Expo 2015, aiming to respond to the raising questions of how feeding the planet with quality food in a sustainable way.

The Food Supply Chain project intends to highlight the role of logistics in food production, trasport, storage and distribution operations, and to analyse the food supply chains as a whole, providing planning tools and operative decision support systems to aid the production and distribution of quality and sustainable agro-food products.

We're looking forward to meet you soon at Expo 2015, Milan.

Project Food Sustainability: Sustainable Agro-Food Supply Chain Compensating Carbon and Energy


Global food demand will double by 2050 and strain agro-food supply chains. The increasing relevance of non-agrarian activities within the food supply chain mandates a systemic perspective for addressing sustainability. We consider the food supply chain as an ecosystem and define more inclusive boundaries. We present a multi-disciplinary design framework that supports strategic decision-making on agriculture and food distribution issues while addressing climate stability. We introduced the land-network problem merging localized and large-scaled decisions as land-use allocation and location-allocation problems in an agro-food network. A linear programming model optimizes infrastructure, agriculture, and logistics costs and also balances carbon emissions within the agro-food ecosystem. Findings show the interdependency between infrastructure, production, distribution, and environmental resources. Results highlight the consequences of unbalanced planning focused solely on cost efficiency. In conclusion we identify pathways for the design of cost effective and carbon balanced agro-food ecosystems to enforce climate stability.

Go to the page

Project Food Quality: Assessing Product Quality Along The Global Food Supply Chain


Globalization is rapidly changing the metabolism between food and humanity.
Food is harvested, processed, packed, and distributed all over the world, across continents, while the distance between the crops and farms and the consumer table increases.
Transportation and storage are particularly critical for conservation of food products, which could experience several environmental stresses as thermal stresses, moisture, mechanical shocks and vibrations.
These stresses are particularly critical for food and affect its safety and quality, rather than the organoleptical characteristics or the product shelf-life.
To face this problem, the food supply chain center of University of Bologna, joins together with a team of international research centers as the Georgia Institute of Technology, the San Francisco State University, Universidad Catolica de Chile, Csiro, and Universidad De Cuyo Argentina, to develop a tracking and monitoring protocol based on sensors and blackboxes to study and analyze the impact of logistics in food supply chains.
The protocol results in monitoring the distribution phases of different products and supply chains from farm, of the vendor facility, to the consumer fork. From wine to edible oil, from pasta and cous cous to chocolate, from cheese to fruit and vegetable.
Once the product reach its destination, the sensor is sent back to our laboratories to tell the entire distribution and transport profile experienced by the products.
These profiles are imported in our laboratories to drive the transport simulation through properly developed and controlled climate rooms, able to reproduce hour per hours the same temperature, humidity and mechanical stresses experienced by food during the real shipment.

Vinitaly, The Wine Journey - R. Manzini, R. Accorsi

(video and presentation are synchronized) 

"The Wine Journey"

Prof. Riccardo Manzini
Ph.D. Riccardo Accorsi

Vinitaly, April 7-10, 2013

Video & Contenuti - IWFSC 2013

Second International Workshop on Food Supply Chain (IWFSC)

 Meeting the challenges of the Food Supply Chain with innovation

John Bartholdi 

Viña del Mar, Chile
March 18-21, 2013 

Second International Workshop on Food Supply Chain (IWFSC) 2013

Second International Workshop on Food Supply Chain (IWFSC)

Meeting the challenges of the Food Supply Chain with innovation

Viña del Mar , Chile
March 18 – March 21 , 2013

Il “Second International Workshop on Food Supply Chain – WFSC” è il secondo evento a livello internazionale di ricerca sui temi della logistica, qualità e sicurezza dei prodotti agroalimentari con particolare attenzione al problema del trasporto. Il workshop inizia il 18 marzo 2013, termina il 21 marzo 2013, e si svolge presso Viña del Mar (Chile).

Al workshop parteciperanno studiosi provenienti da diversi paesi, quali Australia, Messico, Stati Uniti, nord Europa, etc. Saranno illustrati i primi risultati del progetto internazionale sulla tracciabilità dei prodotti agroalimentari “Food Supply Chain” dell’Università di Bologna in collaborazione con il Georgia Tech di Atlanta, USA. Il Workshop è rivolto a studiosi e ricercatori (accademici e non), produttori di beni alimentari, distributori logistici, associazioni di categoria ed enti pubblici.

VQ e Food Supply Chain

"Appunti di Viaggio"
Temperatura, luce, umidità, vibrazioni: le criticità del
trasporto su lunghe distanze possono essere tracciate
e gestite. Per un prodotto che a destinazione non veda
stravolte le sue caratteristiche organolettiche...

(VQ, novembre 2011)


Orvieto, The Food Journey - Prof. J.J. Bartholdi


First International Workshop on Food Supply Chain (WFSC)

"The Food Journey"

Sustainable transport: quality of food products at the consumer's location

Bertinoro (Forlì-Cesena) - Orvieto (Terni) , Italy

 June 26 – July 1 , 2011

Food Supply Chain Framework


Warehousing Center - Department of Industrial EngineeringThe Warehousing Center at Department of Industrial Engineering provides integrated solutions to logistics problems with a special focus on warehousing and material handling.
Click Here


The New Conceptual Framework for Food Supply Chain Assessment
Manzini R., Accorsi R.
The New Conceptual Framework for Food Supply Chain Assessment


A comparison of shipping containers from technical, economic and environmental perspectivesA comparison of shipping containers from technical, economic and environmental perspectivesAccorsi R., Manzini R.,
Ferrari E.
A comparison of shipping containers from technical, economic and environmental perspectives