Shelf life of zero

Produce depends upon efficient means of getting to market. This efficiency is highly dependent on knowing where demand is and designing supply chain to get it there quickly. When that demand dries up – as in many of the restaurants in the country closing and many more changing menus – this efficiency breaks down.  Food rots. Not only can growers not sell it, they can’t  even give it away because there is a very limited capacity for moving short shelf-life product to food banks, etc.

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