The process determines the quality of the food. Observation of the market and its development in recent years has clearly shown that logistics is playing an increasingly decisive role in the area of food distribution. In very few cases today is production and serving still done at the same place. Regardless of whether short distances are involved in in-house catering or longer distances, flexibility in mobility is the indispensable prerequisite. We have to rethink - "The guest no longer comes to the food, the food has to come to the guest". The transformation in people's eating habits not only poses new challenges for professional kitchen equipment, but also for the organisation behind it. New food concepts - allday flexible eating require direct communication via digital services between the end consumer and the food supply chain. 

How do we manage to maintain the quality of food for as long as possible during storage and transport? How can I guarantee freshness for my customers? What do I need to be able to prepare my food as gently and simply as possible?

At the end of the day, it's all about the best food quality and this requires the correct temperature of the food throughout the entire process. We have therefore set ourselves the goal of redefining the historical structures of the mandatory HACCP documentation for food quality in the public and semi-public sector via the digital platform CHECK CLOUD more efficiently, more securely and with a uniformly applicable standard. Our ambition is that in Germany alone, urban centralkitchens can supply the 23.4 million people in kindergartens to hospitals with healthy and fresh food.

We therefore need to reorganise the food flow. Regional and seasonal is not the only solution; we need to act internationally. More than 50% of the world's population lives in the so-called urban hotspots - with a mix of very different nations and food cultures that need to be supplied flexibly.

On the one hand, this requires new communication technology, which we have at our disposal without restriction in the form of the Internet. Now we need to ensure that the entire food chain is connected and that all steps, including the transport that is crucial to quality, are fully tracked and transparent. A new mechanism is needed for transport in particular. The physical standard in large gastronomic containers has already been defined worldwide for many years by the thermoport® food transport box, equipped with the universal standard of gastronomy, the GN container. Just like other existing standards in the food industry, the red/green crate, the mesh box pallet or the Euro pallet. This should make it possible to establish and organise a globally standardised reusable system, making plastic packaging and other waste superfluous.