GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs

GLAD - Green Last Mile Delivery: a more sustainable way for food home delivery tailored to consumer needs

Consumers are looking for convenience. This is reflected in the growth of food e-delivery. However, the extra traffic causes problems in dense populated areas and has a high impact on the environment (CO2, particulate matter,….).

The objective of the GLAD activity (Green last mile delivery) is to develop both a strategy and a platform that helps making the last mile in food e-commerce at the same time sustainable and adapted to consumer needs while taking into account the economic reality. The platform is based around the idea of last mile delivery as a service where consumer demand is matched with the offering of different transport means (collection points, e-trucks, bikes, delivery by other consumers,…). The platform will use an algorithm that optimizes the mode of last mile delivery taking into account the ecological footprint, cost to serve, available capacity, traffic data and consumer preferences. Dynamic pricing will be tested at consumer level to increase sustainable behavior.

Partners

The following partners are involved in the project

Colruyt Group
TECHNION, ISRAEL INSTITUTE OF TECHNOLOGY
UNIVERSITY OF WARSAW
UNIVERSITY OF CAMBRIDGE

Project team

Veerle Poppe
Institution

Colruyt Group

Contact details

veerle.poppe@colruytgroup.com

Related projects

Constituent sensing of small grains
Innovation

Constituent sensing of small grains

Additionally, food safety requires the full traceability of crop constituents in the complete food value chain. This includes correct and seamless documentation of all production steps. One missing piece is...

Health SnaP
Innovation

Health SnaP

The idea is based on integration of ingredient and instant food manufacturing technologies combined with smart user-interface to support individual choices. Co-creation with consumers is in an important role in...

SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations
Innovation

SuReBiC: Sugar reduced biscuits and cakes that meet consumer sensory, naturalness and cost expectations

Reducing sugar consumption is essential for health but a huge challenge for the food industry. WHO recommendations are being enforced through government guidelines and taxes. Reducing sugar in food matrices...