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This study’s objectives are to shed light on the dark kitchen phenomenon, produce new knowledge, address extant research gaps and develop a theoretical framework. The study’s key themes include dark kitchen entrepreneurs’ most impactful perceived current consumer trends, how to address these, and which trends they expect to emerge in the future. Semi-structured in-depth interviews were conducted with 20 dark kitchen operators in Vietnam. The analysis revealed various dimensions, including “leveraging status” and “fostering allegiance,” to explain consumers’ increasingly empowering role in the online food sales market. The “uncompromising” and “accentuating rudiments” dimensions suggest how dark kitchens can capitalize on opportunities while the “attentiveness,” “creative- and applied mind” dimensions illuminate ways to advance regarding future consumer trends. The analysis also identifies practical and conceptual implications. [ABSTRACT FROM AUTHOR]

Online ordering and food product sales are well-tolerated in many countries. Post-COVID-19, the business of online food purchases has soared, and many home-based suppliers (dark kitchens) have become part of this endeavor. This practice could impact the quality and safety of the food products with the risk of adverse effects on human health arising from food-borne illnesses and spoilage. The knowledge and practice of a random sample of Mauritians on the quality and safety of locally produced processed food items was investigated. Factors that could influence the purchase of dark kitchens were also studied. Data was collected from 258 participants through a survey questionnaire in March 2022. Up to 99.2 % reported that food suppliers should adhere to hazard analysis critical control points and international standard operation to guarantee quality. The study indicated that 45% of the respondents purchased from dark kitchens. Inadequate scores for both knowledge and practice were noted. The correlation between knowledge and practice was moderate (τ = 0.088; p = 0.00). Furthermore, it was observed that dark kitchen' purchases were motivated by easy accessibility, food quality, and low prices. Food labels were reported as an important characteristic of food products in general. However, in practice, only 31% reported labels and 27.1% reported the site of preparation as an important factor when they decide on the site of purchase. The participants were aware of hygienic practices, the impact of unsafe food on their health and the importance of food standards. Yet, purchases from unchecked sources remain prominent. By fostering awareness and understanding, behavioral changes among individuals could be investigated, contributing to an overall improvement in public health and preventing food-related illnesses.

The main objective of the article is reconceptualize the social phenomenon “convenience food”, interpreting it as being “conveniencisation” of food and eating”. Therefore, it offers an analysis of the expansion of deliveries in the restaurant environment, through digital platforms, emphasizing the emblematic case of Dark Kitchens. Furthermore, it reflects on the challenges that the process of conveniencisation of food and eating poses to food policies. The Dark Kitchens case study connects the phenomenon of the conveniencisation of food and eating to the current deeper changes in the restaurant environment, perceived in customer relations, kitchen structures, work relationships, the logic of preparation and delivery of food, as well as in the promotion of menus and brands. This research is exploratory, and is part of a study agenda that has recently reflected on the phenomenon of conveniencisation. It concludes that there is a need to (re)think food policies on aspects related to labor relations, Food and Nutritional Security, regulation of business mergers/acquisitions, food waste, climate change and the oversight of the spaces in which the Dark Kitchens operate. Such issues present new challenges to society, since the process of conveniencisation has been causing deep structural changes in the food system.

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Because of growing urbanization and lack of time to prepare meals at home, eating out or getting food delivered have become common trends for many people. The consumption of food from unknown sources may impose an increased chance of contamination with microbiological hazards, especially if sanitary conditions are not met. We evaluated data from health surveillance agencies and scientific articles on foodborne diseases (FBD) reported internationally according to the exposure sites. We observed that the data are influenced by cultural, political, and socioeconomic differences. For instance, in New Zealand, Australia, United States, Denmark and India, the occurrence of FBD outbreaks was greater from foods prepared in commercial establishments and street vendors than from households. Conversely, in China, countries of the European Union and Brazil, the results are the opposite. Additionally, the pandemic imposed new eating behavior patterns, increasing delivery services and foods prepared in so-called "Dark Kitchens". The underreporting and heterogeneity of data among countries prevented a precise conclusion to the question of whether homemade foods are inherently safer than foods prepared out. Nevertheless, a lower level of development in a country influences its sanitation conditions, as well as the number of street food vendors, the search for cheaper foods, and insufficient knowledge of the population on good hygiene practices, which can all increase the chances of FBD cases. [ABSTRACT FROM AUTHOR]

Because of growing urbanization and lack of time to prepare meals at home, eating out or getting food delivered have become common trends for many people. The consumption of food from unknown sources may impose an increased chance of contamination with microbiological hazards, especially if sanitary conditions are not met. We evaluated data from health surveillance agencies and scientific articles on foodborne diseases (FBD) reported internationally according to the exposure sites. We observed that the data are influenced by cultural, political, and socioeconomic differences. For instance, in New Zealand, Australia, United States, Denmark and India, the occurrence of FBD outbreaks was greater from foods prepared in commercial establishments and street vendors than from households. Conversely, in China, countries of the European Union and Brazil, the results are the opposite. Additionally, the pandemic imposed new eating behavior patterns, increasing delivery services and foods prepared in so-called “Dark Kitchens”. The underreporting and heterogeneity of data among countries prevented a precise conclusion to the question of whether homemade foods are inherently safer than foods prepared out. Nevertheless, a lower level of development in a country influences its sanitation conditions, as well as the number of street food vendors, the search for cheaper foods, and insufficient knowledge of the population on good hygiene practices, which can all increase the chances of FBD cases.

Online spaces are increasingly important in the sale of food, alcohol and tobacco. This analysis focuses on two developments in online food delivery: delivery-only 'dark kitchens' and rapid grocery delivery services (RGDS), with the aim to understand and assess the availability of health harming and health promoting products through these services. Data was collected for one metropolitan local authority in London, UK, using publicly available online sources. Being explorative in nature, the analysis includes descriptive statistics and qualitative assessment. Three dark kitchens (renting kitchens to 116 food businesses), three grocery delivery apps, and 76 grocery businesses available through online delivery platforms were identified. Most businesses renting dark kitchen space were 'virtual restaurants' (52%) selling fast food (47%) or dessert (21%) through online delivery platforms. RGDS sold a variety of items, with a focus on pre-packaged foods high in fat, salt and sugar, alcoholic beverages and tobacco. These items were also most likely to be promoted through offers and promotional language. Fruits and vegetables were less commonly available and mainly on grocery delivery apps. Online delivery services increase the temporal and geographic availability and promotion of many unhealthy products. Research expanding on the geographic area of interest is needed.