Estimates of in-store wastage of fresh fruit, vegetables and salads vary considerably from a few % of sales to more than 60% (source: USDA). There are many factors contributing to wastage levels.

Our focus is on:

• Improving retail handling from the point of delivery to store through to placement on the shelf
• Management of the store environment (temperature, relative humidity, misting, ethylene)
• Choice of packaging (to protect and maintain shelf-life)

CASE STUDY – Introduction of MAP to UK food retailers
Working with a modified atmosphere packaging company we helped introduce a MAP retail bag for bananas and avocados that significantly reduced in-store wastage and provided extra shelf life to the consumer.

CASE STUDY – Optimising the cool chain
We have given advice on optimum display temperature for a range of perishable produce items and the transportation of mixed loads from depot to store.

We can provide the following services:

• Assessment of the impact of in-store handling, store environment and packaging on wastage levels
• Management and monitoring of the store environment
• Assessment of display equipment and produce layout