The Science Behind Smart Containers: How BulkBox & StoreBox are Changing Food Logistics

Food loss and wastage during transportation and logistics in Europe is a significant issue with environmental, economic, and social implications. Approximately 20% of food produced in the EU is lost or wasted, with a notable portion occurring along the supply chain due to inefficiencies in transportation and storage systems. Long supply chains, improper handling, and inadequate refrigeration are common causes of food loss during transit. Perishable goods are particularly vulnerable, as delays or temperature fluctuations can lead to spoilage, contributing to the 88 million tonnes of annual food waste in the EU.

Within the SISTERS project, two smart containers have been designed and developed with an integrated sensors kit to track food safety and quality conditions. Both BulkBox and StoreBox have been designed by AITIIP, utilizing 3D-printed casings to seamlessly integrate sensors for real-time monitoring of processed food products. With these containers, we will be able to reduce food losses during transportation (BulkBox) and storage (Storebox), thanks to efficient and reusable containers with real-time visibility of all assets and instant alarms allowing immediate reaction.

The BulkBox and StoreBox have smart sensor kits to monitor critical parameters, which can establish the shelf life of fresh food. Critical parameters such as temperature, humidity, oxygen, and carbon-dioxide levels are monitored. Temperature and humidity are critical factors in transporting fresh produce, as they significantly influence quality, shelf life, and marketability. Temperature and humidity sensors indicate if the fresh produce deviates from ideal storage and transportation conditions.

Oxygen is vital in transporting fresh produce as it influences respiration rates, affecting shelf life and quality. Fresh produce continues to respire after harvest, and maintaining proper oxygen levels slows this process, delaying spoilage and preserving freshness. Similarly, Carbon dioxide (CO2) plays a vital role by slowing physiological processes, such as respiration and ethylene production, which helps extend shelf life and maintain quality. A state-of-the-art oxygen and carbon dioxide sensor is used in the sensor kit to obtain accurate measurements.

The data from the sensor kit is sent to cloud servers for stakeholders to remotely monitor the parameters and receive alerts when the parameters exceed any limits. This innovation will be highly replicable to other food segments, so the impact in the European Food System will be huge. Moreover, savings on energy consumption will be achieved thanks to the lower transportation needed to treat the food waste that would be generated.