The SISTERS project is advancing sustainable solutions to combat food loss and waste across the European supply chain by developing smart containers for food transportation and bio-based packaging as alternatives to fossil-based plastics. However, the effectiveness of these technologies must be rigorously validated through real-world tests to ensure their viability and applicability.

At the Fondazione Edmund Mach, together with the support of the University of Trento, we conducted a series of about 30 comprehensive experiments to simulate various scenarios encountered in the supply chain to test the innovations developed by SISTERS partners. Using a combination of instrumental and sensory analyses, we evaluated the performance of two smart containers (Buklboxes, Storeboxes) and biobased and home-compostable packaging, such as clamshells and stretch films. These innovations were tested under realistic supply chain conditions to determine their effectiveness in preserving the quality of various perishable products. The fresh products that were evaluated included different fruits and vegetables such as apples, mushrooms, bell peppers, spinach leaves, strawberries and raspberries. Moreover, cheese was also tested.

The experiments included shelf-life tests in which key factors like storage temperature, humidity, and gas exchange, such as CO₂ and O₂ were closely monitored. Meanwhile, during each experiment, sensory analysis provided critical insights into the products’ quality, focusing on attributes critical for freshness perception, such as color, texture, aroma, and overall consumer acceptance. These sensory evaluations were complemented by an array of instrumental analyses aimed at characterizing physical, chemical and microbial changes in fresh products, including dry matter, weight loss, total soluble solid content, color, texture, microbiological development and volatile organic compounds emissions by a combination of gas chromatography and direct injection mass spectrometry.

These tests revealed possible advantages of SISTERS technologies over traditional storage and packaging methods for some of the tested products. For example, the smart containers coupled with Sensor kits provided superior environmental control during transport and offered better protection against dehydration and weight loss. This integrated approach resulted in better preservation of freshness and quality, reducing food loss along the supply chain.

By validating these technologies through real-world simulations, the SISTERS project demonstrates its commitment to creating effective, sustainable solutions that meet the challenges of modern food logistics. This crucial step ensures that innovations are not only theoretically sound but also practical and impactful in reducing food loss and waste along the whole supply chain.