How a Florida based food service distributor improved ice cream delivery practices Case Study Challenge A Florida based division of a major food service company is looking to improve temperature protection to preserve ice cream quality during customer deliveries. The current method of using economical ice cream bags requires a large amount of dry ice to retain appropriate product quality, costing the distributor a weekly expense in excess of $700. Furthermore, handling dry ice presents safety risks and the inexpensive bags create food safety concerns should spills occur. The dissipating dry ice cost and recurring expense of replenishment bags compounded by safety concerns has the company seeking an alternative solution. Solution Recognizing the need to improve its ice cream dist

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