What You Need to Know about Visibility, Packaging, Refrigeration and Transportation
Getting quality vegetables from source to shelf without compromising safety or quality can be a tough challenge. Especially as pressure to protect the safety of the national food supply mounts. Perishables by nature have a limited “freshness window.” As a result, the amount of waste in fresh food supply chains can be huge. Meanwhile, profit margins are razor thin. So how do you get vegetables from source to shelf quickly, safely and without compromising quality? For many savvy farmers, growers, distributors and food manufacturers, the secret is lining up the right resources, logistics and transportation partners and processes. Click on the infographic below to see how it’s done and get a printable PDF.