Aiming to create predictive model for food freshness and remaining shelf-life

Maersk participates in food waste project with Wageningen University and customers

Every year, 13% of the global fresh produce is lost in the cold supply chain, between harvest and retailer. An accurate, real-time prediction of remaining shelf-life of a fresh produce shipment would enable all parties involved in the supply chain to take earlier and better-informed decisions, reducing food waste and avoiding lost revenue.

This is exactly the scope of a new project, in which the end goal is to create a prediction model for food freshness and remaining shelf-life determined by multiple quality parameters. Maersk participates in the project together with Wageningen University. 

The project was initiated earlier this year and will be driven by the Wageningen Food & Biogen Research, on the research institutes of Wageningen University & Research, in a consortium with 13 private partners from different parts of the fresh food supply chain.

AgroFair and Westfalia, two current customers of Maersk, are also part of the project consortium and the partners have started sharing data sets with each other, ranging from details about weather and soil at the harvest farm to qualitative evaluations of product samples and specific temperature readings.

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