The key questions guiding the food feasibility project are: “What are the drivers of redistributed manufacturing in the food industry? What would be the necessary organisational, logistical and technical changes needed to facilitate a shift to redistributed manufacturing? and, What would the consequences (intended and unintended) of such a shift be?”
The results of the research into two example products – bread and tomato paste, are now available.
The final report covers the definition of the product, its historical development, how it is made (manufacturing process steps) and how much we buy and eat in the UK. A comparison has been made for both products between the current global situation and a more localised ‘what if’ situation. The localised situation is applied to two case studies in Oxford (a medium-sized, established city where space is at a premium) and Northstowe, Cambridgeshire (a new town currently under development and construction). Finally the opportunities for redistributed manufacturing (RDM) for the product are discussed.
The final report for the food feasibility project is available.