Systems and methods for supply and distribution of prepared meals

The system addresses the inefficiencies of conventional meal delivery by producing meals to order, consolidating deliveries to dispensers for customer pickup, and maintaining cold-chain integrity, thereby reducing costs, waste, and ensuring meal freshness and variety.

WO2026136581A1 Publication Date: 2026-06-25ALERT VENTURE FOUNDRY LLC
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Patent Information

Application Number
PCT/US2025/060176
Authority / Receiving Office
WO · WO
Patent Type
Applications
Current Assignee / Owner
Priority Date
2025-06-25
Filing Date
2025-12-17
Publication Date
2026-06-25

AI Technical Summary

Technical Problem

Conventional meal delivery services face challenges such as high distribution costs, complexity, packaging waste, environmental impact, inconsistent food quality, and spoilage due to the last-mile problem, especially in on-demand and subscription-based models, which lack flexibility and effective cold-chain integrity.

Method used

A system comprising a kitchen facility, dispensers, and a central control system that produces meals made to order, consolidates orders for delivery to multiple dispensers, and maintains cold-chain integrity, allowing customers to pick up prepared meals at convenient locations using user devices.

Benefits of technology

Reduces delivery costs and waste, enhances customer flexibility, improves food quality and variety, and maintains meal freshness by eliminating exposure to ambient conditions, while reducing packaging and carbon footprint.

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Abstract

Systems and method for supplying and distributing prepared or partially-prepared meals are configured to (i) produce meals made to order, (ii) transport the meals to one or more chilled automated dispensers located in a convenient location readily accessible to multiple customers for pickup, and (iii) maintain cold-chain integrity by storing the meals in one or more chilled environments immediately after preparation and until pickup by the customers. A customer (user) device facilitates placement of a customer order for one or more meals. A kitchen facility produces the meals and one or more dispensers stores the meal(s) in a chilled environment until pickup by the customer. A delivery vehicle provides refrigerated transport of customer orders from the kitchen facility to the dispenser(s), and a central control system manages communications and operations.
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