Conservation and cold chain of food
Baseline strategy · No scoreMaintains temperature, humidity, rotation and packaging suitable for food to reach the shelf life they have.
Subject: WasteContext: Hotels · Trades · HouseholdsCost: lowEffort: mediumLevel: basicStage: operationMaturity: established
How it works
Maintains temperature, humidity, rotation and packaging suitable for food to reach the shelf life they have.
It follows a hierarchy: prevent, keep in use, reuse, repair, recycle and safely treat only what could not be avoided.
When does it make sense?
- Since the purchase and design, not only at the end of the process
- With known quantities, compositions and destinations
- Where traceable responsibilities and managers exist
How to apply it
- 1
Define what needs resolves "food preservation and cold chain" and establish a starting situation.
- 2
Compare alternatives and adapt design to climate, use, regulation, affected people and available resources.
- 3
Apply with clear responsibilities, check the actual result and correct unwanted effects.
Potential benefits
Reduced use of resources
Less final waste
Increased value recovery
Limitations and precautions
- Food safety dictates: no measure of utilization justifies keeping food outside its sanitary conditions.
- Valuation should not conceal opportunities for prevention or reuse.
- Separate materials without a real and traceable destination does not guarantee their recovery.
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