Seems like it would be harder to re-engineer food transportation to be virtually shock-free. You'd have to revolutionize all packaging, sorting, loading and tra

Seems like it would be harder to re-engineer food transportation to be virtually shock-free. You'd have to revolutionize all packaging, sorting, loading and transport for each product. Even handling when picking has an impact on shelf life; field workers aren't encouraged to be lax with their time. As opposed to the alternative, where you walk a few steps to your garden and pick, sort, pack, transport, unpack a few minutes per day yourself.