Fuqua professors found blockchain may increase profits and reduce waste in fresh food supply chains
As demand for fresh food grows among consumers, retailers face uncertainty: How much of the perishable goods will get to the store past their prime, remain unsold, and eventually get wasted?
Take strawberries: they have a short shelf life and require strict storage conditions. They also get wasted in large numbers if they can’t meet consumers’ freshness standards.
[This article has been reproduced with permission from Duke University's Fuqua School of Business. This piece originally appeared on Duke Fuqua Insights]