packaging Archives

Food Movers: Paper or Plastic

by Cory Leahy | Dec 5, 2018 | Food Movers, Issue 5, Stories

The plastic grocery bag as we know it today comes from Sweden. Working for a plastics company called Celloplast in 1965, engineer Sten Gustaf Thulin developed a technique for sealing a folded tube of plastic and punching out a hole to create sturdy handles.

The polyethylene bag was waterproof, less likely to tear than paper, cheap to make and light to ship — and so cheap that stores have been giving them away since Day 1. Alas, they are so light that they blow into trees, fences and waterways with ease.

These single-use bags that revolutionized the retail world have now polarized it.

As one of the more visible forms of litter, plastics bags have over the past decade become the target of environmentalists around the world who advocate banning them. Some of the bag bans passed in cities such as Austin have been challenged by lobbyists and lawmakers who argue that plastic bags are more useful than they are harmful to the environment.

Even though bag bans in places like China and California have led customers to reduce all bag use by upwards of 70 percent, critics cite numerous studies that have found that manufacturing and shipping paper bags is two to three times more harmful to the environment than making and moving single-use plastic bags.

For example, a single truck can transport two million plastic bags, but it takes seven trucks to transport the same number of paper bags. That works out to five to seven times more cargo weight on both sides of the chain — i.e., coming to stores as new bags and transported in the waste stream — as well as added greenhouse gas emissions.

Scientists use what is called a life-cycle assessment to determine the global warming potential and environmental impact of how different kinds of bags are made, transported, used and recycled. The United Kingdom’s Environment Agency compared different kinds of bags for a life-cycle assessment study in 2011 and found that you’d have to use a paper bag four times for it to be more environmentally friendly than a standard single-use plastic bag. And what’s more surprising? A cotton bag would have to be used at least 173 times. In other words, because of the intensive resources used to make and manufacture cotton bags, you’d have to use a cloth reusable bag 173 times to have the same environmental impact as a single-use bag.

But there are other factors to consider in that study: Plastic bags are more toxic in aquatic environments, and they break down into micropieces; however, paper bags require more water, energy and chemicals to produce, which can be toxic to the environment during the manufacturing process.

As is often the case, the solution may not be a simple binary choice between paper or plastic. For example, in some countries with bans, such as Morocco, you’ll find flimsy recycled paper fiber bags that feel like soft fabric and are biodegradable, while Canada is leading efforts to create a recycling stream for existing polyethylene bags.

Even if the bag bans don’t last, the effort to use more sustainable, reusable packaging to move our food will continue. That requires changing consumers’ and retailers’ behavior, no small feat in the grocery business.

A cotton bag requires more resources to make and transport than a plastic bag. So many more, in fact, that you’d have to use it 173 times for it to be more environmentally friendly than a plastic bag. But, plastic bags are much more toxic to aquatic environments.

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Food Movers: Keg Cycle

by Cory Leahy | Dec 5, 2018 | Food Movers, Issue 5, Stories

Few pieces of hardware are as synonymous with a good time as a keg. And while other carbonated fluids are stored in these aluminum or stainless steel tanks, when we hear the word keg, we think of one beverage: beer.

Nationwide, breweries opened at a rate of nearly three per day during 2017 — 997 in total — and each brewery has its own fleet of kegs. Each one of these vessels has a salmon-like lifecycle in which it leaves its homeland full of life and returns home depleted. Unlike a spent salmon, an empty keg can jump back in for another round. But like all too many migrating fish, many kegs never make it home. Of those 997 breweries that opened in 2017, 165 went belly up. For a company that’s barely covering its costs, keg loss can make the difference between a red or green bottom line for the year.

When a keg is filled at a brewery, it is ready to go out into the world and do its job dispensing beer to the people. A distributor facilitates its journey, which may include a retail outlet such as a bar, restaurant or liquor store — the first stop before its destination at a party by the lake or other #goodtimes. If all goes well, and everyone keeps their word, the empty keg will eventually return to its home brewery. If not, and the keg never makes it home, the brewery that owns it foots the bill.

An American-made stainless-steel keg can cost a brewery more than $100, and the average annual keg loss nationwide is about 6 percent, says Tim Cognata, business development director of the beer services company Satellite Logistics Group (SLG). This transformation from stainless steel to statistic ends up costing a lot more than the $30 deposit normally collected when the brewery lets a keg go. For a small brewer, he says, replacement costs for kegs can add up quickly and take a big bite out of the profit margin.

SLG offers a service called KegID, introduced in 2012, which uses scannable barcodes to keep track of a keg’s movements, including timestamps at various stops in the keg cycle and notes about maintenance and contents.

If a keg is not returned, services like KegID provide concrete data for tax-loss purposes. Even though breweries may lose more than 5 percent of its fleet of kegs, Cognata says, most breweries are writing off a mere 1 to 2 percent drop in keg numbers because they don’t have the documentation to prove greater losses. If breweries had tracking data for each keg, they could claim all of those lost vessels without worrying about facing a penalty for overclaiming, in the event of an audit.

The same data that allow a brewery to prove its loss to the IRS can also serve as evidence with which to confront a distributor for losing kegs. Sometimes a retailer collects a larger deposit than the brewery charges the retailer, which can be especially bad for keg recovery. Regardless of the reason a keg is lost, and whether or not it’s found, breweries are happy to be armed with the data KegID provides, says Cognata.

“KegID has an invoice function where you can bill a distributor for the residual value of a keg, minus the deposit,” Cognata explains. “Most distribution contracts state that the distributor is responsible for any lost assets. We provide the concrete data so that conversation can happen: ‘We sent you X number of kegs, and Y came back.’”

Thanks to that hard evidence, Cognata says, when distributors know a brewery partner uses KegID, kegs start coming back.

Other technologies are being deployed toward similar goals. A handful of well-to-do breweries are welding GPS transmitters to their kegs to track their every move — but it’s extremely expensive (think satellite phone versus cell phone). In 2009, New Belgium Brewery began attaching Radio Frequency Identification Devices (RFID) to its 100,000 kegs. RFID is a different way to keep track of information similar to what KegID stores.

“(RFID) lends itself to keeping track of whole pallets of cargo rather than individual kegs,” Cognata says. New Belgium has since moved from RFID to SLG’s tracking technology.

The ability to closely track these mobile assets adds up to big cost savings for brewers. Today, more than 200 breweries use KegID, from well-known national micro brands like Sierra Nevada to well-named niche labels like Moustache Brewing Company.

When the container is worth almost as much as the contents it holds, it pays to keep track.

The ability to track a beer keg’s movements through its journey from full to empty helps brewers keep keg replacement costs down. Each steel keg costs around $100. Image courtesy Satellite Logistics Group.

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Best Before… Who Knows?

by Cory Leahy | Dec 5, 2018 | Feature, Issue 5, Stories

Real food. It’s what everyone wants — farm fresh and chemical free. But real food spoils. In the field, on the truck, at the store and in your fridge. That’s why innovators and entrepreneurs are coming up with new and nifty ways to help prolong the life of food.

The next time you purchase perfectly heart-shaped strawberries on the East Coast, consider this: They were probably picked and packed into their plastic clamshells on a Central Valley farm in California between five and eight days ago.

They could have been harvested on a balmy 70-degree morning or in the 95-degree heat of mid-afternoon. Perhaps they sat in the field for one hour — or four. Maybe the pallets took five days to cross the country in a temperature-controlled trailer, or maybe the trailer refrigerator broke down halfway through the journey. Once at the store, the strawberries might have sat on the shelf for a day, or a few more. “Many things can impact shelf life,” says Kevin Payne, vice president of marketing at Zest Labs, a San Jose-based tech company trying to take the mystery out of produce shelf life. “But you can’t see those until the very end,” when 24 hours later, your picture-perfect ruby strawberries morph into camo-green fuzz balls.

Six dollars wasted. Dreams of strawberry shortcake vanished.

And now you can add that pound of trashed berries to the 400 pounds of food you personally waste each year. According to the Natural Resources Defense Council (NRDC), 40 percent of food produced for human consumption in the United States goes uneaten. Just one-third of that wasted food could feed the 48 million Americans living in food-insecure households.

Wasted food is bad for humanity, but experts believe it could be even worse for the earth. Food waste is responsible for 16 percent of our country’s methane emissions — the pollution equivalent of driving 37 million cars per year. Growing, processing, transporting and disposing of food uses roughly 10 percent of the U.S.’ energy budget, 50 percent of our land and 80 percent of our fresh water consumption. So, when you figure 40 percent of that goes unused, that’s a lot of unnecessary pollution accelerating climate change.

In the developing world, most food waste occurs in the field or in transit due to poor infrastructure or lack of refrigeration. But in the U.S. and the rest of the developed world, the majority of food is wasted on the farm, at the supermarket and at home.

The food industry had mostly resigned itself to these inefficiencies. “The approach has been that waste is the cost of doing business,” Payne says. “And the solutions have historically been reactive.”

That’s all starting to change thanks to a shift in food culture, environmental awareness, technological advances and a host of entrepreneurs shaking up the industry through food-shelf-life innovations.

Polluting the Planet

Wasted food is bad for humanity, but experts believe it could be even worse for the earth. Food waste is responsible for 16 percent of our country’s methane emissions — the pollution equivalent of driving 37 million cars per year. Growing, processing, transporting and disposing food uses roughly 10 percent of the U.S.’s energy budget, 50 percent of our land and 80 percent of our fresh water consumption. So when you figure 40 percent of that goes unused, that’s a lot of unnecessary pollution accelerating global warming and climate change.

Protective skin

Searching for ways to prolong a food’s shelf life is nothing new. Humans have been salting fish, meats and cheese for thousands of years. We’ve created techniques like smoking, pickling, waxing and, more recently, adding chemical preservatives or ozone, to prevent spoilage. Today, delicate greens are packaged in Modified Atmosphere Packaging (MAPs) to replace most of the oxygen in the bag with carbon dioxide (a gas that slows spoilage). What’s more, refrigeration technology, which many experts agree is the key to extending shelf life, continues to grow more efficient.

Yet some of the industry’s most impressive technologies — canning, freezing and pasteurization — were developed nearly 200 years ago. Fresh produce, which is wasted more than any category of edible food, is in higher demand now than ever. People want cleaner food — food that’s safe, with few ingredients and very little processing. Therefore, we need to find alternative ways to slow down the basic life process known as respiration. Food respires after it’s harvested, which means it consumes oxygen and gives off CO2, heat and water. If you slow a plant’s respiration rate, you can extend its shelf life. If you extend shelf life, you can reduce food waste.

Apeel’s product coats fruits and vegetables, slowing water loss and oxidation — two key factors in spoilage. The coating is made from edible plant materials and reinforces the protection provided by a fruit or vegetable’s natural skin. The diagram shows the microscopic layers of a strawberry’s skin. Image courtesy Apeel Sciences.

“Most solutions today have been focused on the transport period” of harvested produce, says James Rogers, founder and CEO of Apeel Sciences, a San Diego-based company that developed an imperceptible, tasteless and organically derived second-skin for produce. “We have controlled-atmosphere shipping, refrigeration, high-humidity storage — all of these are kind of solving the key things that cause produce to spoil, which are water loss and oxidation.”

Slowing food spoilage during transit is important, but Rogers wanted to protect produce through all stages of the supply chain, especially on the farm and at the grocery store.

“If you look at some of the most successful companies of our era, they’re using resources that were not being optimally utilized,” Rogers says, referring to Uber and Lyft for ride sharing and Airbnb for house sharing. “We can use technology to unlock some of that wasted value to improve efficiency.”

That’s what Rogers did when in 2012 he launched Apeel Sciences. The idea came to him while driving through California’s lush Central Valley, listening to a radio program about the one billion people who are hungry on this planet. He wondered why, when there was such an abundance of food growing around him, was one third of that food being wasted. With his knowledge of material sciences as a Ph.D. student and grants from the Bill & Melinda Gates Foundation and The Rockefeller Foundation, he began experimenting with ways to improve the shelf life of African cassavas, mangoes and bananas without using costly and environmentally unfriendly refrigeration.

To do this, he looked to organic materials left over on farms — grape skins, stems, leaves, etc. He and his team of scientists blended the matter up and extracted fats and specific food molecules. When these molecules are transformed into powder and combined with water, the resulting liquid can be rinsed over produce at wholesale produce-sorting facilities to create an undetectable “second skin.”

“We’re trying to use food waste to solve the food-waste problem,” Rogers says. The added “peel” acts to “physically slow down the rate at which water evaporates out of the produce and the rate at which oxygen gets into the produce,” he explains. “By doing that, we can dramatically extend the shelf life of most types of fruits and vegetables even without the use of refrigeration.” This science led to a Series B $33 million investment in the company, with big grocers like Kroger and Costco buying Apeel-treated produce to reduce their food waste.

Spicy Solution

Another entrepreneur using food to save food is Kavita Shukla, founder and CEO of The FreshGlow Co., which developed a natural paper infused with organic spices and active botanicals that when placed near produce can double — sometimes quadruple — its shelf life.

The idea came to Shukla when she was 12 years old, visiting her grandmother in Bhopal, India. Her mother had warned her not to drink the water, but she forgot while brushing her teeth. Her grandmother quickly mixed up a spice elixir for her to drink. Shukla never got sick. When she got home, she began experimenting to see if the same spices could clean dirty pond water. They did. Her tests soon turned into a winning science-fair project, which set the course for her professional life.

“For the most part, food-spoilage technologies involve toxic pads, refrigerated transport or a lot of plastic,” Shukla says. But “customers are really aware now. They are asking, ‘Hey, is that apple waxed? What is the wax?’”

To make FreshPaper, the company infuses a proprietary blend of bacteria-inhibiting spices into compostable, organic paper. The paper can be slipped into berry cartons, vegetable bins or bags of leafy greens. The exposure you get to the spices is similar to what you might get while walking through the spice aisle of a grocery store, Shukla explains.

Best of all, Shukla’s paper is inexpensive, compostable and safe for humans and the environment. “I had my grandmother in mind when I designed the technology,” Shukla says. “She never had a refrigerator.” The product is already sold in 180 countries.

For the FreshGlow Co., which has taken it slow and steady, scaling up is the goal: to bring its product to larger produce companies and food distributors around the world. “That was always my intention — to use the technology to reduce food waste across the supply chain,” Shukla says.

FreshPaper sheets are infused with organic spices and active botanicals. The FreshGlow Co. founder Kavita Shukla learned as a child that certain spices can inhibit bacteria growth. She turned her home remedy into a simple solution for prolonging the life of produce.

Data-driven Distribution

While entrepreneurs are recognizing the financial and humanitarian opportunities of extending food shelf life, Silicon Valley hasn’t really tapped into this huge revenue stream. Zest Labs in San Jose is trying to change that. The tech company is making the cold supply chain more efficient by accurately predicting the shelf life of produce as it moves around the country. It does this through the Internet of Things (IoT), the interconnection of computers and everyday objects through data sent and received via the Internet. These IoT sensors monitor the temperature of produce on each pallet, from field to the retail shelf.

Zest Labs uses pallet- by-pallet temperature data to help predict the rate of produce spoilage. “No other industry would accept one third of their production going to waste,” says Zest Labs CEO Peter Mehring in a video on the company’s website. Image courtesy Zest Labs.

“The largest impact on produce is temperature, harvesting conditions and variety of the product,” says Zest Labs’ Payne. “Pallets harvested first will vary from bottom to top,” he explains. “We can figure out that pallet A has this much shelf life, and pallet B has this much.” They do this by producing a Zest Intelligent Pallet Routing (ZIPR) code, which routes pallets with less freshness to the nearest location and those with a longer shelf life further afield.

Zest Labs has “removed the randomness of food distribution,” says Dr. Jean-Pierre Emond, a co-founder of The Illuminate Group and an expert on the cold chain. “For each pallet coming in, they now know exactly what to do with it.”

Zest Labs technology is enabling growers and retailers, who have never had this type of data, to profit more and waste less. They do this by reducing pre-harvest water, fertilizer and labor costs, as well as post-harvest costs for waste removal. Large companies like Costco have tapped into Zest Labs’ technology to help their growers, distributors and themselves.

“I never see anyone winning with food waste,” Emond says. The entire food supply chain stands to benefit from these new solutions.

To better understand the science behind Apeel’s product, check out this story from WIRED magazine.

Sell by? Use by? Why?

Food loss on the farm, in transit and at the retail store is significant. But the largest category is even closer: Nearly half of America’s food waste happens at home. A 2012 NRDC study found “the average American consumer wastes 10 times as much food as someone in Southeast Asia, up 50 percent from Americans in the 1970s.”

The food-waste problem is partly cultural. In the U.S., food is relatively inexpensive compared to other parts of the world. Thanks to busy lifestyles, we over-buy and under-plan. And inconsistent shelf-life food labeling confuses consumers and retailers. What does “sell by” and “best if used by” mean? Are foods past those dates actually spoiled? Often, they are not.

In 2013 the NRDC reported that food expiration date codes contribute considerably to the estimated 160 billion pounds of food trashed each year in the United States, “making food waste the single largest contributor of solid waste in the nation’s landfills.” Food expiration date codes are not federally regulated. They vary by state and are often arbitrary, providing false confidence in a food’s freshness or spoilage.

“There isn’t a rhyme or reason to how food codes are set,” says Michael Malmberg, chief operating officer of Daily Table, a nonprofit Boston-based grocery store that sources nearly expired food from local farms, distributors, grocery stores, restaurants and bakeries, and resells that food at affordable prices. “It’s set by the manufacturer or packager and can be done for marketing reasons — if they want to turn a product over faster.”

Doug Rauch, a former president of Trader Joe’s — and Malmberg’s boss — saw an opportunity to change perceptions of shelf life at the retail level. Rauch was well aware of how much perfectly good food was wasted by grocery stores due to confusing food labels. While a fellow at Harvard University, he also learned that food malnourishment meant not just “a deficit in calories; it was a deficit in nutrition, and supply chain issues,” Malmberg says. “(Doug) realized there is a need not only for access to food, but access to healthy food that’s affordable.” Out of that came the concept for Daily Table, which opened its doors in June 2015.

Rauch likes to think of his two grocery stores, located in Roxbury and Dorchester, Massachusetts, as the T.J. Maxx or Marshalls of the food world — where you can shop for quality products at reduced prices without the stigma that comes with visiting a food bank. This model, backed by the PepsiCo Foundation, the Kendall Foundation and the Robert Wood Johnson Foundation, recognizes the flexibility in food expiration codes.

“It’s all well and good to have healthy produce,” says Malmberg. “But if people get home from work and don’t have dinner on the table, they’re in trouble.” So Daily Table also set up an on-site kitchen and hired chefs to turn ugly produce or products that are not moving off the shelves quickly enough into affordable, nutritious, ready-to-cook and grab-n-go meals that cost the same price or less than nearby fast food. Daily Table hopes to open more stores because “the concept will be more effective at scale,” says Malmberg. “We are currently covering 65 percent of our expenses. We think with a third or fourth store, we can break even.”

Breaking even, when it comes to food waste, would be a big step in the right direction.

Daily Table in Massachusetts takes in food rejected by other retail outlets for aesthetic reasons. For example, an entire pallet of organic cauliflower heads that were deemed “unmarketable” due to a few brown spots were saved before they ended up in a dumpster. The DT team sorted and repackaged them for sale as raw produce and as part of their prepared foods offerings. Image courtesy Daily Table.

Protecting Provisions

by Cory Leahy | Dec 5, 2018 | Feature, Issue 5, Stories

Food packaging has been around as long as people have traded goods in markets. How else are you going to schlep that wine home across the desert? Given all that’s new in packaging and shelf-life technology, we’re taking a look back to some golden oldies, from skins and amphorae to the humble milk bottle.

Skins

Plants, animals and even humans have skins that inhibit the loss of water, so we will last longer. Food packaging performs the same function, inhibiting water loss and gain to extend freshness during transportation and storage. Too much water for any living creature causes cell death, so food scientists have been working for centuries to find the best way to provide a barrier between food and the environment.

Before the 17th century, that optimal barrier was literal skin. Leather bladders and other animal hides were convenient packaging materials beginning in prehistoric periods, and most “packages” for food were not removed during the cooking process. Animal bladders held meats and mixtures of vegetables and seasonings over the cooking fire. In a sense, haggis and natural sausage casings are modern-day versions of this ancient packaging.

Though we now have more options than our 17th-century ancestors did, we still protect many foods from spoilage by applying a protective skin.

Think of spoilage this way: Any perishable food ingredient, processed or unprocessed, breathes just like we do, taking in oxygen and releasing carbon dioxide. Bacteria grows faster if it exists in conditions that enable it to breathe, allowing it to break down the plant or animal cells. That’s why you frequently see cheeses and fruits covered with wax. The Chinese popularized this tactic during the 12th century, when they wrapped citrus fruits in wax to decrease the interior oxygen content and ensure the fruits made it to the emperor’s table. Different types of waxes (e.g., sugar cane and carnauba) are often applied by spraying or dipping fruits and vegetables to preserve or improve the appearance and protect the produce during storage.

Wax isn’t the only kind of protective skin: Victorians used lard to coat food, and M&Ms are covered with confectioner’s shellac, a substance made of an insect-derived coating that’s produced in India and called lac dye. Your french fries remain white and crispy because of a coating applied during processing to inhibit discoloration. Some other coatings aren’t so natural, including calcium acetate and calcium ascorbate. Even wheat gluten becomes a skin for some foods that are not grain-related at all.

Jars and Pottery

Three thousand clay jars of fermented fish sauce emerged gently from the sea in 2015. A team of archeologists led by Simon Luca Trigona celebrated their trove after two years of painstaking work around a Roman ship that was built sometime in the first or second century. These containters, called amphorae (singularly, amphora), have been around since the Neolithic Period (10,000 to 2,000 BCE). They were made of clay and often carried wine, oil or a fish sauce known as garum. The fish sauce, which resembled ketchup, was most likely from Spain and bound for Roman markets.

Fish sauce traveled in pottery vessels long before the sinking of the Roman ship. At the time, clay was also used as a sealant for baskets that carried grain. To eliminate the absorption of liquids by the vessel, clay, resin or pitch coated the interior surfaces. Manufacturers of amphorae applied a stamp to the outside that indicated its origin. In some cases, other information would be written or painted on to indicate weights, contents and market information.

Not often recycled, Greek and Roman amphorae were broken up after they reached their destinations. Rome’s Monte Testaccio is a mountain of these vessels, a Roman pottery garbage heap.

Clay amphorae

Glass, Crates and Cartons

Milk travels along the supply chain in bulk and consumer packaging, contained in glass, plastic and paper. A rusty milk jug worked its way up to the soil surface in our backyard last summer, with a metal label indicating it had belonged to the Turner Center Creamery in Auburn, Maine. The creamery, which operated in Auburn in 1893, manufactured the first commercial ice cream in New England. Customers would send jugs to dairies where the farmers would refill and deliver the milk back to the customer.

In more urban areas, metal milk jugs had been replaced with glass bottles topped with metal caps. Alexander Campbell introduced these bottles in 1878 in Brooklyn, New York, and by the early 1900s, fiber material and paraffin covered the metal caps. At first, customers resisted the glass bottles because glass was commonly used for medicines from the drug stores, and dairies worried about broken glass. But distributors preferred glass for sanitation and easy handling, so both dairies and consumers overcame their concerns, and glass replaced the metal jugs until paperboard appeared in the early 20th century.

In 1915, John Van Wormer patented a wax-sealed paper carton with a gable top that could be shipped flat for assembly at the dairy. Gallon and half-gallon plastic jugs became the preferred package for milk by 1970, but paper milk cartons have made a comeback since being fitted with screw tops in the 1990s.

Plastic jugs travel to stores in milk crates, which were once made of metal, but were replaced with plastic by the 1960s. Each crate carries four to six one-gallon plastic milk jugs. About 20 million crates go missing every year, stolen for shredding and reselling at a profit. The International Dairy Foods Association (IDFA) estimates that U.S. dairy companies spend  between $80 and $100 million to replace stolen or missing plastic milk crates (read about another beverage container that often falls out of the supply chain).

Milk Can

Early 1800s – Metal cans stored milk and carried it from farm to town.

Milk Bottle

1880s – Metal-capped glass bottles improved milk’s hygiene.

Milk Carton

1950s – Paper cartons were the first single-use milk containers.

Milk Jug

1960s – Customers could buy more milk in lightweight plastic gallon jugs.

Milk Crate

1960s – Invented in Australia, the plastic milk crate holds four or six gallon-sized jugs.

On Our Loading Dock: Food System Resources

by Cory Leahy | Jun 18, 2018 | Issue 4, Loading Dock, Stories

Our nightstands are loaded with books to read and our laptops are packed with websites to explore and unpack some wisdom about the global food supply chain.

Books

Before the Refrigerator (Jonathan Rees)

Before the refrigerator, there was the icebox. But if you didn’t live in the frozen tundra, getting ice required a complex choreography. Jonathan Rees traces the process of ice harvesting and distribution — a key method of preserving perishable foods — as it evolved in the late 19th and early 20th centuries. As the country moved toward mechanical cooling, widely available ice played a vital role in transforming the American diet. (Read Jonathan Rees’s Food+City story about the cold chain.)

Coffee Lids: Peel, Pinch, Pucker, Puncture (Louise Harpman, Scott Specht)

Some things just seem like they were always there, as if no one could possibly have spent time inventing them. The ubiquitous plastic lid on the humble paper coffee cup is just such an item. But take time to consider its nuanced and varied design features, as architects Louise Harpman and Scott Specht have in this delightful mini-primer on industrial design, and you may enjoy your morning joe even more.

Barges and Bread (Di Murrell)

It’s not every day that a historian has lived the life she’s writing about. But for Di Murrell, barging has been her way of life for more than 30 years. Her book looks way back to 13th century London and the history of the grain trade on the Thames. Grains and bread — not coincidentally, a synonym for money — were staples for all citizens because, as a commodity crop, grain was stable, and large quantities could be transported efficiently over even the shallowest waterways. Take a trip back in time with the historian barge master. (Check out our story about the role of barges in moving food throughout history.)

The Flavor Thesaurus (Niki Segnit)

As we investigated IBM’s Chef Watson, another source of clever food pairings sprang to mind: Niki Segnit’s “The Flavor Thesaurus.” Structured like Roget’s classic, the book lists ingredients — such as beets, blueberries, oysters — and offers classic and novel pairings based on flavor themes. Recipes and other suggested preparations are included in the text. It’s a fantastic resource for moving off the beaten path and developing your own recipes.

Fishing Lessons (Kevin Bailey)

Bailey provides a glimpse of the future of the global fishing industry, documenting the rise and fall of fish populations, the loss of indigenous fisheries and the arrival of fish farms. He makes the case for a future seafood industry that includes “new” artisan cultures while incorporating new ways of selling direct to consumers. He says that his book provides “a fine-grained view of the larger issues in the world’s fisheries — too many fishermen with too few fish, conflicts with other resource users, loss of fishing rights and degraded habitats.” There’s room for hope, according to the author.

The Long Haul (Finn Murphy)

Finn Murphy dropped out of college in the late 1980s, much to the chagrin of his parents, and became a long-haul trucker. He’s a furniture mover, but his experience driving the nation’s highways — and navigating the small lanes of Lower Manhattan or the mountain passes in Colorado’s Rockies — runs in parallel to the thousands of other haulers who transport our food, our packages and everything else we buy and ship. This catchy memoir offers multiple tableaux, and lots of juicy slang terms, of one life on the road. (Read about another truck driver, Annette Womack, in our Food Mover story from Issue 2.)

Podcasts

Sourcing Matters

Host Aaron Niederhelman takes listeners with him as he examines problems with and solutions for feeding ourselves into the future. He finds leaders focused on food system reform and reducing environmental impact who tell stories worth pausing for. “Our goal with this show is to celebrate leading voices committed to promoting food values through proper natural resource management,” says the podcast’s website. “It is, after all, the sourcing which matters.”

Films

Rotten (Netflix)

This series of six episodes dives into various parts of the food supply chain, exposing some unsavory realities of the industrial food complex. Mass deaths of honeybees, the plight of peanut farmers in an age of allergies, the economics of dairy farming and the dwindling global fish supply are among the tough topics the filmmakers tackle. It may leave you wanting to move to the country and grow all your own food.

Magazines

Eaten: The Food History Magazine

Social and economic historian Emelyn Rude launched a new magazine in the fall of 2017 with a focus on the history of food. Filled with luscious eye candy, rediscovered recipes and gastronomic essays, the magazine transports readers through time on a common vehicle — food.

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Food Movers: Paper or Plastic

Food Movers: Keg Cycle