This study investigates the impact of packaging types (disposable vs. reusable) on the spoilage and damage of fresh fruits and vegetables during transport. It analyses damage rates across two distribution levels, showing significantly lower damage for reusable packaging. Additionally, it evaluates the freshness and bacterial contamination of produce stored in different packaging. The findings indicate that reusable packaging is more effective in reducing product spoilage, packaging damage, and food wastage compared to disposable alternatives. The study also explores the potential effects of temperature and humidity on product freshness.