”Active Ageing – Personalised food and meal solutions for health and quality of life”(Aktivt åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hosäldre. Diarienr 2013-02780) is a project that aims to maintain the quality of life and autonomy of older persons, through individual and personalised meal solutions that fit their needs and requirements. The target group are primarily the age 75 or older. Five work packages are included in the project. One of the work packages had the scope of developing a concept for the ordering, distribution and delivery of meal to the elderly.The final report from that work package can be found in SP Report 2015:75. An interdisciplinary approach – combining knowledge of ICT (information and communications technology) – Technology, food quality, packaging, logistic, sensory, and waste/return systems for the food that is distributed is increasingly necessary. Being able to influence food choices, for the elderly, is central and open up possibilities for different activities and the development of new products, models and services that might be facilitated by collaborating with SMEs (micro, small and medium sized enterprises) and other business partners interested in delivering solutions for the elderly consumers. The concept for the ordering, distribution and delivery of meal to the elderly developed in the project can be used by other end users and/or for other products and services.Students at the KTH performed a case study “cold chain of chilled meals” together with participant, Medirest, from the project Active Ageing which is presented in this report.The focus is on hospital food provisioning, which is an even more delicate branch in the general food processing panorama. The entire cold chain is mapped and analysed, from the factory up to the hospital wards, in order to ensure integrity and identify critical points. The work is done in collaboration with Medirest, a company responsible for food provision in five hospitals in Stockholm’s county. The aim of the project were to investigate if Medirest cold chain of a meal containing chicken were kept intact starting from when the frozen chicken were thawed until it was delivered in a meal box to the S:t Görans Hospital, including all storing and transportation.Starting from the background knowledge of food regulations, production procedures, logistic technologies and delivery schemes, the overall situation can be depicted and subsequently investigated. Temperature measurements were carried out upon cooked chicken. The results shows that the chicken holds a temperature below 6°C, which is Medirest’s goal, when it is put in the holding fridge at Medirest. The temperature fluctuates a lot.When it is put in the holding fridge at the hospital the temperature is held more constant, just above 6°C. The difference may depend on the activity and the amount of internal loads, as well as the ventilation flow required at the Medirest facility. The most exposed parts of the cold chain were during the preparation of the meal boxes, the transportation to the hospital, and during the delivery of the meal boxes to the different wards. The measurements were carried out in November, which is a relative cold month. Problems not showed in this study could however occur during the summer months when the cold chain is exposed to higher loads and higher ambient temperatures.