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Every year, around one-third of the food produced globally — approximately 1.3 billion tons — ends up in the trash. This massive waste not only threatens global food security but also accelerates climate change through the production of greenhouse gases.
To tackle this urgent issue, Junzhang Wu and Alessandro Manzardo from the Environmental Quality Study Center (CESQA) at the Department of Civil, Environmental and Architectural Engineering of the University of Padua, together with colleagues from Peking University and Guangzhou University, have designed, developed, and tested a new approach called Dynamic Shelf Life (DSL). This method could revolutionize how expiration dates are determined for food products sold on shelves.
“This approach involves the use of smart sensors and advanced Internet of Things (IoT) technology,” explains Alessandro Manzardo, corresponding author of the study. “It enables real-time monitoring of food freshness throughout the entire supply chain, allowing for a more accurate estimation of a product’s shelf life.”
“The results of our study show that the IoT-DSL system can extend the shelf life of fruits, vegetables, and dairy products by up to 13.8%, potentially saving over 17 million tons of food per year in China alone (the geographical area where the model was tested),” says Dr. Junzhang Wu, first author of the research. “Moreover, this system could simultaneously reduce carbon emissions by about 51 million tons of CO₂ equivalent annually — far more than the emissions generated in producing the sensors themselves.”
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To tackle this urgent issue, Junzhang Wu and Alessandro Manzardo from the Environmental Quality Study Center (CESQA) at the Department of Civil, Environmental and Architectural Engineering of the University of Padua, together with colleagues from Peking University and Guangzhou University, have designed, developed, and tested a new approach called Dynamic Shelf Life (DSL). This method could revolutionize how expiration dates are determined for food products sold on shelves.
“This approach involves the use of smart sensors and advanced Internet of Things (IoT) technology,” explains Alessandro Manzardo, corresponding author of the study. “It enables real-time monitoring of food freshness throughout the entire supply chain, allowing for a more accurate estimation of a product’s shelf life.”
“The results of our study show that the IoT-DSL system can extend the shelf life of fruits, vegetables, and dairy products by up to 13.8%, potentially saving over 17 million tons of food per year in China alone (the geographical area where the model was tested),” says Dr. Junzhang Wu, first author of the research. “Moreover, this system could simultaneously reduce carbon emissions by about 51 million tons of CO₂ equivalent annually — far more than the emissions generated in producing the sensors themselves.”
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Every year, around one-third of the food produced globally — approximately 1.3 billion tons — ends up in the trash. This massive waste not only threatens global food security but also accelerates climate change through the production of greenhouse gases.
To tackle this urgent issue, Junzhang Wu and Alessandro Manzardo from the Environmental Quality Study Center (CESQA) at the Department of Civil, Environmental and Architectural Engineering of the University of Padua, together with colleagues from Peking University and Guangzhou University, have designed, developed, and tested a new approach called Dynamic Shelf Life (DSL). This method could revolutionize how expiration dates are determined for food products sold on shelves.
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Every year, around one-third of the food produced globally — approximately 1.3 billion tons — ends up in the trash. This massive waste not only threatens global food security but also accelerates climate change through the production of greenhouse gases.
To tackle this urgent issue, Junzhang Wu and Alessandro Manzardo from the Environmental Quality Study Center (CESQA) at the Department of Civil, Environmental and Architectural Engineering of the University of Padua, together with colleagues from Peking University and Guangzhou University, have designed, developed, and tested a new approach called Dynamic Shelf Life (DSL). This method could revolutionize how expiration dates are determined for food products sold on shelves.
“This approach involves the use of smart sensors and advanced Internet of Things (IoT) technology,” explains Alessandro Manzardo, corresponding author of the study. “It enables real-time monitoring of food freshness throughout the entire supply chain, allowing for a more accurate estimation of a product’s shelf life.”
“The results of our study show that the IoT-DSL system can extend the shelf life of fruits, vegetables, and dairy products by up to 13.8%, potentially saving over 17 million tons of food per year in China alone (the geographical area where the model was tested),” says Dr. Junzhang Wu, first author of the research. “Moreover, this system could simultaneously reduce carbon emissions by about 51 million tons of CO₂ equivalent annually — far more than the emissions generated in producing the sensors themselves.”
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Every year, around one-third of the food produced globally — approximately 1.3 billion tons — ends up in the trash. This massive waste not only threatens global food security but also accelerates climate change through the production of greenhouse gases.
To tackle this urgent issue, Junzhang Wu and Alessandro Manzardo from the Environmental Quality Study Center (CESQA) at the Department of Civil, Environmental and Architectural Engineering of the University of Padua, together with colleagues from Peking University and Guangzhou University, have designed, developed, and tested a new approach called Dynamic Shelf Life (DSL). This method could revolutionize how expiration dates are determined for food products sold on shelves.
“This approach involves the use of smart sensors and advanced Internet of Things (IoT) technology,” explains Alessandro Manzardo, corresponding author of the study. “It enables real-time monitoring of food freshness throughout the entire supply chain, allowing for a more accurate estimation of a product’s shelf life.”
“The results of our study show that the IoT-DSL system can extend the shelf life of fruits, vegetables, and dairy products by up to 13.8%, potentially saving over 17 million tons of food per year in China alone (the geographical area where the model was tested),” says Dr. Junzhang Wu, first author of the research. “Moreover, this system could simultaneously reduce carbon emissions by about 51 million tons of CO₂ equivalent annually — far more than the emissions generated in producing the sensors themselves.”
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Every year, around one-third of the food produced globally — approximately 1.3 billion tons — ends up in the trash. This massive waste not only threatens global food security but also accelerates climate change through the production of greenhouse gases.
To tackle this urgent issue, Junzhang Wu and Alessandro Manzardo from the Environmental Quality Study Center (CESQA) at the Department of Civil, Environmental and Architectural Engineering of the University of Padua, together with colleagues from Peking University and Guangzhou University, have designed, developed, and tested a new approach called Dynamic Shelf Life (DSL). This method could revolutionize how expiration dates are determined for food products sold on shelves.
“This approach involves the use of smart sensors and advanced Internet of Things (IoT) technology,” explains Alessandro Manzardo, corresponding author of the study. “It enables real-time monitoring of food freshness throughout the entire supply chain, allowing for a more accurate estimation of a product’s shelf life.”
“The results of our study show that the IoT-DSL system can extend the shelf life of fruits, vegetables, and dairy products by up to 13.8%, potentially saving over 17 million tons of food per year in China alone (the geographical area where the model was tested),” says Dr. Junzhang Wu, first author of the research. “Moreover, this system could simultaneously reduce carbon emissions by about 51 million tons of CO₂ equivalent annually — far more than the emissions generated in producing the sensors themselves.”
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To tackle this urgent issue, Junzhang Wu and Alessandro Manzardo from the Environmental Quality Study Center (CESQA) at the Department of Civil, Environmental and Architectural Engineering of the University of Padua, together with colleagues from Peking University and Guangzhou University, have designed, developed, and tested a new approach called Dynamic Shelf Life (DSL). This method could revolutionize how expiration dates are determined for food products sold on shelves.
“This approach involves the use of smart sensors and advanced Internet of Things (IoT) technology,” explains Alessandro Manzardo, corresponding author of the study. “It enables real-time monitoring of food freshness throughout the entire supply chain, allowing for a more accurate estimation of a product’s shelf life.”
“The results of our study show that the IoT-DSL system can extend the shelf life of fruits, vegetables, and dairy products by up to 13.8%, potentially saving over 17 million tons of food per year in China alone (the geographical area where the model was tested),” says Dr. Junzhang Wu, first author of the research. “Moreover, this system could simultaneously reduce carbon emissions by about 51 million tons of CO₂ equivalent annually — far more than the emissions generated in producing the sensors themselves.”
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