RPCs reduce food waste and ensure higher-quality produce in stores. Here’s how:
Sturdy construction Lower mechanical damage (crushing and bruising)
Secure stacking Less damage during packing, stacking and transport
Better ventilation Faster cooling and more stable temperature
Optimal humidity Five percent higher relative humidity keeps fruit and vegetables plumper, juicier and fresher for longer
In 2013, an independent study carried out by the University of Bonn and the Fraunhofer Institute for Material Flow and Logistics found that RPCs prevented a significant amount of damage to fresh produce in transit (see below). “When extrapolated to the current market situation, it was estimated that around 36,000 tons of fruit and vegetables, with a market value of US$77 million, are damaged when disposable packaging is used exclusively,” the report concluded. “When reusable crates are used exclusively, the estimated wastage is 1,100 tons, with a market value of around US$2.2 million.”