Known as Sun harvested coolroom, it primarily works on the scientific principles of convection currents and dehumidification of fruits and vegetables to preserve their life for a more extended period. Most fruits and vegetables get wasted due to exposure to humidity over a while. Using this methodology, she plays with the temperature and ensures that these fruits and vegetables are not exposed to humidity levels, thereby preserving their life.
This model has 3 major parts – the enclosure, the draft tube, and a chimney. She hopes this could potentially replace the need to build cold storage rooms in needy and feasible areas. “This innovation could have significant positive impact on our environment. It can preserve the shelf life of food contributing to food security and it also helps in the reduction of methane emissions from rotting foods and vegetables in a gridless manner” she says. She believes this innovation can also be used in spaces that requires an eco-friendly environment including industries, places of entertainment, health, storage, etc.