We must do all we can to stop wasting food.

Roughly one-third of the food produced in the world for human consumption every year - approximately 1.3 billion tonnes - gets wasted. 

Food losses and waste amount to roughly US$ 680 billion in industrialized countries and US$ 310 billion in developing countries. Nearly 1/2 of all fruit & vegetables produced globally are wasted each year

And it's not just the food itself that gets wasted.  What sits behind that is 30% of all the transport journeys and the fuel that drives them; 30% of the water to grow things; 30% of all the fishing trips; 40% of fertiliser; 30% of the effort by producers themselves...it goes on and on. 

We have to do something about it. 

So we did our research.  While we saw many great things being done, we discovered that many foods get wasted as they cant be frozen - the ice formation ruins their quality.  Even for food that is frozen, the quality is often diminished.  

We wondered: 'could food be frozen without making it rock hard with ice?'  That's how we found Professor Soojin Jun's work on supercooling and when we founded EverCase. 

‘EverCase’ freezes food without ice crystal formation. It's a spinout from the University of Hawai’i and Xerox PARC (Palo Alto Research Center),  the famous birthplace of Ethernet, laser printing, the graphical user interface, and a host of breakthrough innovations. The technology behind EverCase (called supercooling) was invented by Dr Jun, Professor, Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources – University of Hawai‘i at Mānoa.  The technology has been further incubated at PARC.  

EverCase solves big problems in the cold supply chain that industry have endured since commercial freezing was invented almost 160 years ago.  

It's time to disrupt the process of freezing so we improve food quality and preservation and stop wasting the precious resource that we rely on to survive.