When dicing vegetables, few of us pause to think about the challenges farmers had to overcome to get that food to our chopping board: drought, extreme heat, flooding, poverty and sky-high fuel costs to name just a few. If they manage to grow and harvest healthy crops, it must be kept cool if it is to reach our kitchens in the pristine condition we've come to expect.
“You can do everything right on the farm, but if the produce is not stored properly, you lose both the product and income,” says Kenyan farmer Yvonne Anyonyi Mumiah as she walks between rows of rosemary, basil and other crops destined for European supermarkets.
