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'Made in Transit' was selected number 34 on TIME magazine's 50 best innovations of 2008. Most fresh food comes with a "best before" date, but Amsterdam-based Canadian designer Agata Jaworska thinks it should be marked "ready by"...  .

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Background information and related articles

34. Made-in-Transit Packaging TIME's Best Inventions of 2008
Design and the Elastic Mind The Museum of Modern Art.
Mushrooms come from Trucks Next Nature
MIT; Supply chain concept for on the way growth Hyfoma.com
School of Interior Design graduate makes... Ryerson University
The Future of Fungal Freshness? Cornell University

'Made in Transit' proposes to shift the paradigm from preserving freshness to enabling growth along the way, a shift from 'best before' to 'ready by' for perishable goods. Growing food on the way would mean it gets better as it travels and that it would be still alive upon arrival, ready for harvest by the consumer (bypassing harvest labour, which for mushrooms can account for 40% of overall production cost). Applied to mushrooms, it also could mean other unexpected things, like more diversity in our supermarkets as some of the most fragile mushrooms (too fragile to withstand transport) could theoretically become available anywhere by growing them on the way. The global industry already shapes our food—thickening a tomato's wall so it can withstand rough handling, or growing watermelons square so they stack more efficiently. Humans created this global condition. The next step is when the global market starts to produce our food, literally.