Roughly 7-15% of food wastage occurs during transportation. The presence of 10,000 lost shipping containers annually significantly adds to this issue. However, a more prevalent concern revolves around temperature control or refrigeration problems during transit, leading to food spoilage and rendering it unfit for human consumption. Indeed, in the United States, approximately half of all fresh produce losses stem from inadequate shipping conditions.
Another significant issue encountered at this stage involves the refusal of perishable food shipments, resulting in their disposal if another purchaser cannot be secured promptly. It is estimated that approximately two to five percent of food shipments are declined by buyers. Even if these products reach the market, they are frequently wasted due to their limited shelf life. While rejected food shipments are sometimes offered to food rescue organizations, the quantities are often too large for them to accept.
