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Courtesy of SAVRPak

If there’s one thing that COVID laid bare in modern society, it’s the American propensity for takeout. And if there’s one thing that’s become apparent from our heightened demand for on-demand food, it’s that most food doesn’t travel well.

Soggy French fries and buns can quickly transform a delicious dine-in favorite to a mushy disappointment. Moisture is the bane of food preservation beyond takeout as well: Breaks in the cold chain allows condensation to form on produce, spurring the growth of mold and shortening shelf life for everything from berries to lettuce and tomatoes and costs the food industry trillions every year in food waste.

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