Hi All,
I'll be heading out to the Food Evolution Summit 2008 at the Desert Springs Marriott in Palm Desert Sunday. I drove out there today to deliver some literature for the event; it was 113 degrees. It got me thinking about the storage conditions required for all the restaurants' food in the resort, and how much energy is required to keep our food supply safe. In a world where sustainability is becoming not just a buzzword, but a way of life, I wonder how we can reduce the energy consumption for fresh food storage? Freeze Drying? RF? Any way that moisture can be removed, then added back without changes in taste, color or texture would net some enterprising innovator a fortune.
What other ways can we reduce our energy consumption for fresh food storage? I'd welcome your comments.
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