A warm breeze blows into my room while I am writing this blog post. It carries the sound of people strolling through the streets and the inviting sound of an ice cream cart in the distance. Our country has been blessed with beautiful weather for three days in a row and national happiness levels have at least tripled. Less happy are the bananas in my fruit basket, which have turned completely brown in no time. Or at least far quicker than the three girls at the other side of the street who brought out their beach chairs to take a tan.
And although I should have been smarter and store my bananas in the fridge, the lack of proper refrigeration is, in fact, a key source of food spoilage around the planet, not least in developing countries. I have written before about how frustrating and sad it is that 3.1 million children die from hunger every year, while 30 to 40% of all fresh produce is lost along the food value chain. Add a growing population and the environmental burden of agriculture to the mix, and it’s clear a solution is more than due. Improving shelf life is a huge opportunity to do more with less.