Growers and importers will also be taking part in tracking the consignments of fresh produce, such as berries, from grower to consignee, with all members of the supply chain sharing data to identify temperature excursions and pinch points and collaborating on solutions.
The data will be analysed by food loss and waste Philippe Schuler and made available to the industry to demonstrate the improvements that collaboration can offer to the cool supply chain.
Initial results will be discussed at the CCA’s Global Perishables Event in The Netherlands, May 14-15, 2019.
“As we move along the supply chain, we will use the information in a proactive way so that everyone within the value chain can adjust their procedures to improve the cool chain together,” said Eric Mauroux, Director Verticals, Global Head of Perishables at Air France KLM Martinair Cargo and CCA Treasurer.
“We all have pieces of information but there is no platform so far for sharing it and yet data sharing not only helps us improve but also helps create value.”
“The data sharing will be based on information from recorders in the shipments and we will have the full coverage from the producer to the importer so that we can reconcile the temperature curve with the timeline of handling,” said Mauroux.
“You can spend hours writing processes, but when it comes to making it happen on the ground, the best way to asses if it is working is looking at time, temperature, and tolerance.
“Moving forward, we can test and suggest the platforms on which data is shared.”
The shipments will be monitored over a period of three months to give a sizeable body of data, which can be analysed to provide ideas for collaborative work flows to improve the cool chain.
“With a third of the world’s food going to waste, it is important that from grower to consumer, we all contribute to taking action,” said Stavros Evangelakakis, Global Product Manager, Healthcare and Perishables, Cargolux and CCA Chairman.
“The freight industry can do its part, ensuring proper handling, and respecting temperature during storage, build up, and transportation. We can create value and have an impact on shelf life.”