Food Logistics

The Cutting-Edge Passive Refrigeration Technology of PRS can Drastically Decrease Food Waste Worldwide

Food Waste

Food waste is a worldwide crucial topic. Awareness in decreasing food waste raises by food distributors and retailers, by supermarkets and also by people.

Food waste is a major ethical, financial and environmental issue with extremely serious consequences.

The FAO (Food and Agriculture Organization of the United Nations) published that roughly one-third of the food produced in the world for human consumption every year - approximately 1,3 billion tonnes - gets lost or wasted. Food losses and waste amount to roughly US$ 680 billion in industrialized countries and US$ 310 billion in developing countries.

UN has evaluated at 50% the loss of products from postharvest to shipment due to insufficient cold chain and infrastructures. PRS containers overcome such problems and allow the transport even from remote locations and of highly perishable products such as figs and strawberries, which otherwise require air freight.

PRS Technology brings concrete improvements in food preservation, certified by prestigious phytosanitary, alimentation survey and research institutes in Europe and Asia. PRS Technology can actively contribute to reducing by hundreds of millions of tonnes of food, which is wasted every year during the upstream as well as the downstream logistic. 

Food Waste and Food Loss Around the World, Millions of Metric Tons (1)

Unlike consumer driven waste in the develope world, over 90% of all wastage in developing Asia and Africa occurs during production, post harvest, processing and distribution

foodlogistic chart 1

Streamlining Harvest Process and Quality Enhancement

food logistic grafico 1

Example of Harvested Products at Ambient Temperature Directly Loaded into the PRS Reefer Container

The products were stuffed in the field in 3 different steps during which the door remained open for a total of more than 4 hours with an internal temperature increase rapidly recovered after the door closing.

The container was then shipped directly to the destination by sea freight instead of air freight and after 14 days the figs in the PRS Reefer Container were still in original conditions at the temperature of 2°C without additional Thermal Charge, confirming the feasibility of sea freight instead of air freight.


 

The Foodstuff loaded into PRS Reefer Containers Just After Harvest
at Ambient Temperature can be transported Directly to Final Destination

Reduction of Investments and Acceleration of Production Cycle Time

Thanks to PRS Reefer Containers, the harvest to packing procedure will be significantly simplified, with the consequent increase in efficiency and productivity and reduction of infrastructure costs:

foodlogistic chart 2

Reduction of Labor

The whole procedure, thanks to PRS Technology, is drastically simplified: no spraying with water (3) of products before the sorting and packing, no handling from the packing line to pull-down cold store (5) and vice-versa, no handling from the final packing to the cold store (6) before shipment for the final pull-down (7) are anymore requested.

Reduction of Working Space

Product pull-down cold store is not required anymore and the cold store for the final product pull-down is significantly reduced as used for emergencies only.

Reduction of Investments in Infrastructure

No vacuum or blast cooling is required anymore, as well as cold cells and related energy costs. Fewer forklifts are requested for product handling.

Reduction of Production Cycle Time

Products do not have to go through double pull-down, saving between 24 to 72 hours (the overall time needed to perform the double pull-down).

Reduction of Weight Loss

The use of PRS Reefer Containers eliminates the post- harvest natural warming produced by the metabolic heat of the products. Therefore, it is possible to eliminate the high velocity forced ventilation or vacuum cooling with the relevant weight loss. The overall process weight loss reduction, from the harvest to the shipment, is reduced by over 60% compared to conventional processing procedures.