Tyler Scheviak joined us as part of his Halma Future Leaders Program, where he spends six months at each of four different Halma companies.
This Q&A is a reflection of his six months here and the work he contributed to our mission.
Customers demand high-quality fresh produce, and it’s your job to get it to them. That’s why you have produce specifications. They help ensure you are consistently getting fruits and vegetables that meet your standards. This blog post will explain what you can do with above-spec and under-spec fresh produce to maximize the benefit to the business.
We waste around $1.9 million of food per minute. Preventing food waste is critical to the future of a healthy planet and human race. Learn more about the importance of preventing food waste in this blog post.
Some amount of shrink is inevitable when shipping fresh produce. It’s also a direct result of cost-cutting in many cases. However, if you can reduce the amount of food loss you have then there is a direct way to improving profitability.
If you’re ready to prevent food waste and give your customers fresher produce, then read on for 10 actions you can take.
It’s hard to get high quality produce to every online produce delivery customer. Learn about the secret to fresher produce.
You want to cut food waste and ensure your customers get the freshest possible produce. Shelf life prediction is a great way to do both. In this ultimate guide, we describe the different types of shelf life prediction, the benefits of using it, how to successfully implement it, and the future of the technology.
Niek Kolner is a dedicated lab technician for OneThird. We sat down with him to learn more about his background and motivations. What’s your role at OneThird? I’m responsible for analyzing fresh produce daily and developing new analysis techniques. I provide the data input for our data scientists to create their algorithms that predict shelf […]
We often hear about subjective and objective fresh produce measurement, but if you aren’t clear on what each means you may miss out on critical information. This blog post describes the definition and gives some examples of each.
The OneThird team works hard to bring our shelf life prediction technology to the world.
We sat down with Remco Horstink, our bright R&D engineer, to learn more about him.
If you work in a facility that handles perishable goods of any kind, there’s a strong chance you hear the terms “FEFO” and “FIFO” thrown around.
In our experience, there are misconceptions about FIFO versus FEFO.
This blog post is meant to provide clarity on the differences and discuss what you need for a true FEFO operation.
