In the past couple of weeks the Wasted Food blog has reported on two different small-in-size-but-significant uses of technology to help reduce food from being wasted before it even gets sold.
The first is an idea from Japan. It’s a Fresh Label -- a sticker in an hourglass shape on meat that would go dark when the meat becomes unsafe.
The Fresh Label design works by detecting ammonia emanating from the product within and fading out accordingly. Once the ammonia level reaches a level deemed unsafe, the label will no longer be readable. It's a clever system that can't easily be manipulated, and provided it's reasonably cost-efficient, we could see it being adopted in large scale.
The RFID tags measure the temperature of each pallet every 15 minutes of the journey and, upon arrival at its destination, wirelessly transmit the info to a computer.
From that point, a program calculates the remaining shelf life of the fruit. That info allows retailers to determine which strawberries are ripest and should be put on display first.