New approaches to reducing waste in food supply chains by Hilary Rogers

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Fresh fruit and vegetables are an essential part of the human diet, but post-harvest loss and spoilage accounts for up to 40% losses of fresh produce. Reduced post-harvest loss would thus be a major contributor to improving food security. Supply chains vary in different parts of the world but a key element is understanding the factors that affect quality and safety of fresh produce.

Our work has focussed on fresh cut salads which have a short shelf and are vulnerable to contamination with human pathogens. We have been developing quality and safety markers based on changes in aroma. This approach may provide a rapid and sensitive tool throughout the supply chain, thus helping to reduce waste and increase nutritional value of fresh produce for consumption.