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Consumer attitudes are changing, consumer shopping behaviors are changing, and technology is changing. And they’re all about to come together to change the face of retail delivery as we know it. Which means that the logistics world needs to be prepared.

Cold storage warehouse management is a highly specialized skill. It requires intimate industry knowledge and the ability to make the best use of materials, equipment and facilities. Good cold storage warehouse managers are intimately aware of their frozen product requirements.

Leave refrigerated produce unwashed in its original packaging or wrapped loosely in a plastic bag. (Exceptions, such as mushrooms and herbs, are noted below.) If your greens seem sandy or dirty—think lettuce from the farmers’ market—rinse and dry them well, then wrap them in a paper towel before placing in a plastic bag.

The implications of these changes can be seen in ‘rejected loads’. It is estimated by industry analysts that 32% of refrigerated cargo loaded onto refrigerated vehicles is at the wrong temperature at the time of loading. In most cases, the cargo is warmer than requirements dictate.

We’re not going to sugarcoat it: Storing fruits and veggies can be daunting. Who hasn’t arrived home from the grocery store loaded down with produce—and the best intentions—only to later find themselves removing stinky, putrefied spinach from the crisper drawer? What a (disgusting) waste!

Reefer containers or refrigerated containers are used to transport goods requiring temperature-controlled conditions in transit, such as fruit, vegetables, dairy products and meat. It is fitted with a refrigeration unit which is connected to the carrying ship's electrical power supply.