Category: Supply chain management

Approximately 14% of the world's food is lost in the distribution chain before reaching retail. Understanding the meaning of food transportation is crucial for addressing this issue, as it involves the complex process of moving food safely and efficiently from producers to consumers, minimizing spoilage and maximizing freshness.

The Food and Agriculture Organization of the United Nations (FAO) has utilized geospatial data for monitoring food systems since the 1960s, a practice that has evolved significantly with technology. This evolution has led to modern proximity analysis in food, an advanced application of location data and geospatial technology to understand and optimize the relationships between food sources, processing facilities, and consumers.

An estimated 600 million people, or nearly 1 in 10 globally, fall ill from eating contaminated food each year. This statistic highlights a critical question: who is in charge of our food and the safety standards that protect us? The reality is not a single entity, but a complex, multi-layered system involving diverse actors from farm to fork.

According to the Food and Agriculture Organization, roughly one-third of all food produced globally is lost or wasted, with significant portions of this loss attributed to poor management of factors affecting food quality. Food quality is a dynamic concept influenced by various elements throughout the entire supply chain, from the farm to the consumer's plate.