The USDA estimates that more than 30% of all food products in the United States are thrown away, costing the nation more than $161 billion per year. This is often due to an inefficient supply chain that struggles to keep produce cool, and therefore fresh enough, from farm to store.
The temperature of produce is crucial, with even seemingly minute changes in the rate at which crops are placed in the correct temperature having a significant impact on the shelf-life of the produce. Not only does this make for a whole lot of food waste, but it also makes it hard for consumers to trust the used by date on the produce itself.
Such challenges have encouraged a number of fascinating projects that aim to try and solve this problem and provide supply chain managers with real-time insights into the produce as it travels from field to store.
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