Even after a fruit or vegetable is removed from its plant, it is still a living organism that continues to exhibit certain biological functions that help to keep its cells alive and thriving well after harvesting. At the most basic level, carbohydrates that are stored in each piece of produce are continually burning energy just as the human body does.
Over the last decade, sustainable packaging options have increased to one degree or another from the introduction of original packaging innovations to modifications of existing designs that now include higher levels of sustainable components.
“Sustainability” became trendy business jargon in the fresh produce industry about 10 years ago when resource conservation and biodegradable plastics overtook sales conversations. For some companies, this topic extended to include alternative resource technology, unconventional pest management on a grand scale and even humane treatment of employees. The scope of the topic became quite large and all-encompassing.
