Research

At the Chair of Management of Digital Food Business, we study how quantitative decision models and digital technologies can contribute to more efficient, sustainable, and resilient food supply chains. Our work is grounded in Operations Research (OR), using optimization, simulation, and data-driven modeling to address complex decision problems across different stages of the food value chain.

Our research spans from production and inventory planning to distribution and retail operations, with a particular emphasis on decision-making for perishable products. We aim to design and analyze models that support better operational and strategic decisions—balancing economic performance with environmental sustainability. While our primary focus lies on these two dimensions, we also incorporate social considerations, such as fairness and redistribution, where relevant.

Food Waste Reduction
Reducing food waste is one of our central research topics. Food waste imposes financial costs on businesses, contributes to environmental harm, and raises ethical concerns. We develop optimization and simulation models to minimize waste along the supply chain—from production and inventory management to retail and hospitality. Our studies examine how improved ordering, pricing, and menu planning can reduce waste while maintaining service levels and profitability.

Food Bank Supply Chain Optimization
Food banks play a vital role in connecting surplus food with those in need, yet they face significant challenges due to uncertain supply and limited resources. We apply optimization techniques to improve their redistribution efficiency and fairness. The goal is to increase the volume of redistributed food and ensure equitable distribution among beneficiaries.

Production and Inventory Planning for Perishable Products
Many food products have limited shelf lives or changing quality over time. We investigate production planning and inventory control for such products, for example when items age or improve in quality during storage. Using OR-based modeling and simulation, we analyze trade-offs between freshness, cost, and service quality to design more effective replenishment and production strategies.

Our research combines rigorous quantitative modeling with a strong commitment to practical relevance. We collaborate with industry partners in retail, food service, and logistics to ensure our findings can inform real-world decision-making. Through this, we aim to advance both academic understanding and practical solutions for economically viable and environmentally responsible food supply chains.

Did we raise your interest? For industry collaborations or media appointments please contact me directly at marjolein.buisman(at)tum.de