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Food for the Cities
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> FCIT > Food processing and street foods > Fresh foods
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Growth of urban populations, changing consumer perceptions about food safety and quality, together with increases in urban income and purchasing power, have led to a shift away from consumption of staple carbohydrates and highly processed foods, towards a demand for higher value, fresh and minimally preserved foods (especially fruit and vegetables) which are perceived to be nutritionally superior.
Fresh foods come mostly from rural areas, and as cities expand, so does the length of the rural-urban supply chain.
Fresh foods' high perishability poses a challenge to existing supply chains, therefore upgrading the quality of fresh produce requires an improved infrastructure.
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