If you’ve ever worried about lettuce wilting or steak arriving half thawed, you’re not alone. Farm to table dry ice packs are solid carbon dioxide pouches that keep your food cold without leaving a puddle. They sit at around –78.5 °C (–109 °F) and gradually turn into gas rather than water, which keeps produce crisp and proteins safe. In this guide you’ll learn when to choose these packs, how to size and pack them properly, and what 2025’s cold chain trends mean for you. You’ll also see how they compare with gel packs and other cooling methods and why correct labeling matters under UN1845 regulations.
Understand what a farm to table dry ice pack is and when to use one – you’ll learn how solid CO₂ pouches maintain sub zero temperatures and why they’re ideal for proteins, ice cream and long routes.
Size your pack correctly – includes a rule of thumb formula and practical scenarios so you don’t under or over ice.
Pack mixed boxes safely – explains how to build a cold ceiling, buffer produce and vent the lid.
Compare dry ice packs with gel packs and PCMs – highlights temperature bands, hold times and best use cases.
Stay compliant in 2025 – covers UN1845 labeling, new IATA PI 954 rules, common mistakes and market trends.
What Is a Farm to Table Dry Ice Pack and When Should You Use It?
Direct answer
A farm to table dry ice pack is a sealed pouch of solid carbon dioxide that holds sub zero temperatures so perishable food arrives cold and safe. Unlike gel packs, dry ice doesn’t melt into liquid; it sublimates into gas, preventing soggy cardboard and mould. These packs start at around –109 °F (–78.5 °C) and sink cold air downward, making them perfect for mixed community supported agriculture (CSA) boxes where proteins need to stay colder than greens. Use them for high risk items (proteins, ice cream, frozen desserts) or any delivery route longer than 24 hours.
More background
When you think of farm to table dry ice packs, imagine a pouch of frozen CO₂ tucked into your cooler. As it warms, the CO₂ escapes as gas rather than liquid, so there’s no puddle to soak your herbs or bread. This makes the pack mess free and cuts down on unboxing complaints. Because dry ice is heavier than air, the cold gas sinks; this property helps maintain a temperature gradient in the box, keeping meats cold at the bottom while sensitive greens stay above a buffer layer. These packs are especially useful for farmers, fishers and meal kit companies that ship to busy urban customers who expect restaurant quality food at their doorstep. For single route weekend markets, using a farm to table dry ice pack gives consistent quality with fewer returns and support tickets.
Why temperature matters
| Cooling option | Typical temperature band | Hold time (like for like) | Best use case |
| Farm to table dry ice pack | ≈ –78.5 °C source | Longest per kg | Best for protein heavy or long, hot routes |
| Gel packs | ≈ 0 °C | Shorter | Ideal for greens on short loops; protects produce textures |
| Phase change materials (PCMs) | Custom set point | Medium | Great for narrow specs and pharma style control |
Practical tips and benefits
Ideal for long holds: Dry ice projects intense cold for longer than water based gels, making it the go to choice for proteins and frozen desserts. In fact, well insulated 22–28 L boxes can hold 24–48 h with the right pack.
Mess free handling: Since dry ice sublimates, there’s no meltwater, which reduces mold risk and eliminates the need for absorbent pads except to catch product drips.
Dual temperature boxes: Pair one pack with a small gel pack in mixed SKU boxes; the gel cushions delicate greens while the dry ice keeps proteins safe.
Regulatory compliance: To ship dry ice legally you must label packages with “Dry Ice (UN1845)” and the net mass of the ice, plus a Class 9 hazard symbol. Always use vented packaging to allow CO₂ gas to escape.
Example: A mixed CSA box traveling 28 L with a thick liner and 48 h route used about 1.9 kg of dry ice placed above a cardboard baffle. The proteins arrived cold, the greens stayed crisp, and warm return claims dropped by half.
How to Choose and Size Farm to Table Dry Ice Packs
Direct answer
Use a simple sizing formula to estimate how much dry ice you need: Dry Ice (kg) = 0.06 × Box Volume (L) × Insulation Factor × Time Factor. The insulation factor adjusts for your liner (0.7 for thick/EPS, 1.0 for standard, 1.3 for thin or reused boxes), while the time factor increases from 1.0 for 24 hour routes up to 2.2 for 72 hour hot routes. This conservative estimator prevents under cooling and avoids wasted ice on shorter loops.
Expanded guidance
Start by measuring your box’s internal volume in litres. Multiply by 0.06 (a rule of thumb constant derived from field tests), then adjust for insulation and route length. For example, an 18 L box with a standard liner over a 24 hour CSA route needs around 1.1 kg of dry ice. If the same box travels a hot weekend route lasting 36–48 hours, plan for roughly 1.8 kg. A larger 28 L box with a thick liner on a two day regional route may require about 1.9 kg. Over estimation isn’t wasteful; it compensates for heat gain from ambient temperature, handling delays, and door step exposure.
When using a thin or reused liner, increase the insulation factor to account for faster sublimation. Expect 5–10 lb (≈2.3–4.5 kg) of dry ice to sublimate every 24 hours depending on box insulation and heat load. Pre chilling liners and products can cut the required mass by up to 20 %.
Interactive tool idea
The mini estimator from Tempk’s knowledge base provides a ready to use calculator: users enter box volume, choose liner thickness (thin, standard, thick) and hours to hold, and the script outputs the recommended dry ice mass. Integrating a similar calculator on your website or app can boost user engagement and help customers plan shipments accurately. Consider implementing a simple input form linked to the sizing formula above and display the result instantly.
Additional considerations
| Scenario | Box volume | Insulation | Route time | Recommended mass | Why it works |
| Local CSA day | 18 L | Standard liner | 24 h | ≈1.1 kg dry ice | Short route with moderate temperatures |
| Hot weekend | 18 L | Standard liner | 36–48 h | ≈1.8 kg dry ice | High ambient heat requires extra mass |
| Regional two day | 28 L | Thick liner | 48 h | ≈1.9 kg dry ice | Large volume and extended route |
How Do You Pack and Ship Mixed Boxes Using Farm to Table Dry Ice Packs?
Direct answer
Build a cold ceiling, buffer your produce, and vent the lid. To pack a mixed box safely, place proteins or other frozen items at the bottom, add a thin cardboard baffle, layer delicate greens above, then put the dry ice pack on top wrapped in kraft paper. Fill any voids to stop airflow and bruising, and leave a small vent path so CO₂ can escape; never pack gas tight. Pre chill the liner and products to reduce the amount of ice you need.
Detailed packing method
Pre chill: Cool your insulated liner and proteins before packing. This step alone can cut required dry ice mass by 10–20 %.
Stage proteins at the bottom: Proteins should rest at the bottom of the box where they will stay coldest. A cardboard baffle or recyclable divider keeps the dry ice from direct contact with produce.
Buffer produce: Place greens and delicate items above the baffle. Use paper void fill or air pillows; these collapse in the cold and prevent movement. Consider adding a small gel pack near the produce to cushion against freezing.
Top load dry ice pack: Wrap the farm to table dry ice pack in kraft paper and place it on top. Because cold air sinks, a top mounted pack cascades chill through the load.
Vent the lid: Tape seams are fine, but crack the lid or create a vent hole. CO₂ gas must escape to avoid pressure build up.
Label properly: Clearly mark “Dry Ice (UN1845)” with the net weight and apply a Class 9 hazard symbol so handlers see it immediately. Use gloves and eye protection when handling packsipcpack.com.
Safety checklist (plain English)
| Pack step | What to do | Why it matters | For your route |
| Pre chill | Cool liner and proteins | Cuts mass need by 10–20 % | Faster pack lines |
| Baffle | Add cardboard above proteins | Stops freeze shock to greens | Cleaner unboxing |
| Vent | Crack lid or vent hole | CO₂ must escape | Safety + compliance |
Tips you can use today
Pair packs for mixed SKUs: Use a farm to table dry ice pack for proteins and a small gel pack to buffer greens.
No puddles: Dry ice has no meltwater; add an absorbent pad only for product drips.
Avoid airtight boxes: Taped seams are okay, but always add a vent path to prevent pressure and allow gas escape.
Real world case: In July, a farm used a mixed CSA loadout with a 28 L thick liner and 1.5 kg farm to table dry ice pack above a cardboard baffle. Proteins arrived frozen, greens stayed crisp, and warm returns were cut in half.
Comparing Farm to Table Dry Ice Packs, Gel Packs and PCMs
Direct answer
Choose by temperature band and route risk. Dry ice provides the coldest temperatures and the longest hold time per kilogram, making it the best choice for proteins and frozen desserts on long or hot routes. Gel packs hover near 0 °C and protect produce textures but have a shorter hold time. PCMs (phase change materials) maintain a specific set point (e.g., 5 °C or 20 °C) and are ideal when a product must never go below freezing.
In depth analysis
Dry ice packs: At –78.5 °C, dry ice ensures proteins stay below –5 °C (the target arrival temperature for frozen meat) and holds temperature longer per kilogram than other refrigerants. These packs are ideal for long routes, hot summer days, and protein heavy boxes. Because the gas sinks, they should be placed on top to create a “cold ceiling”. Dry ice is considered hazardous; shipping rules require labeling with UN1845 and net weight and training staff on proper handling.
Gel packs: Water based gel packs change phase around 32 °F (0 °C). They do not reach sub zero temperatures, so they are gentler on produce that must not freezeipcpack.com. Gel packs are reusable, cost effective and less regulated, but their hold time is shorter. Choose gel packs for short urban loops, produce only boxes, or as companions for dry ice in mixed boxesipcpack.com.
PCMs: Phase change materials can be engineered to melt at a custom temperature (e.g., 5 °C or 20 °C). They provide medium hold times and narrow temperature bands, making them suitable for pharmaceuticals and items that cannot tolerate freezing or overheating. PCMs are often combined with sensors for real time temperature monitoring.
Advantages and disadvantages
| Refrigerant | Advantages | Drawbacks |
| Farm to table dry ice pack | Longest cold hold per kg, mess free sublimation, ideal for long routes | Hazardous classification (Class 9), requires gloves and ventilationipcpack.com, cannot be used in airtight boxesipcpack.com |
| Gel pack | Safe, reusable, no hazard label required, protects produce texturesipcpack.com | Shorter hold time, melts to water (needs absorbent pad), not cold enough for proteinsipcpack.com |
| PCM | Precise set point (no freezing), medium hold time, good for pharma or specialty foods | Higher cost, may require special packaging, less widely available |
When gels beat dry ice packs
Gel packs outperform farm to table dry ice packs in short urban loops with produce only loads. If your box contains only leafy greens, herbs, or berries and is delivered within a few hours, a gel pack provides sufficient cooling without the risk of freezing delicate tissues. For mixed or protein heavy boxes, go hybrid (gel + dry ice) or use dry ice alone.
2025 Trends in Farm to Table Cold Chain and Dry Ice Solutions
Trend overview
The cold chain industry is rapidly evolving. In 2025, operators are standardizing loadouts, adopting low cost Bluetooth loggers and switching to recycled CO₂ dry ice supply. Micro fulfillment hubs and hybrid boxes are shrinking routes and reducing dry ice spend, while customers demand crisper greens and zero mess unboxing. The following trends highlight where the market is headed:
Route aware presets and packaging apps – Modern apps suggest the right dry ice mass based on route distance, temperature and box volume. These presets simplify training and reduce packing errors.
Recycled CO₂ supply – Forward thinking farms source dry ice from recycled CO₂ captured from industries like breweries or ethanol plants, lowering their carbon footprint.
Hybrid boxes – Combining dry ice for proteins and gel packs for greens minimizes texture complaints and waste.
Market insight – Customers expect crisp greens, firm proteins and clean unboxing. Winners simplify SKUs per route, tighten pack windows and show post delivery temperature proof in the customer portal.
Regulatory changes – IATA PI 954 and UN1845 regulations introduce enhanced venting rules, digital air waybills and stricter pressure testing requirements. New guidelines require real time temperature monitoring for some pharmaceuticals. Air shipments remain capped at 200 kg of dry ice per package.
Sustainability and automation – There’s a shift towards biodegradable insulation, reusable shippers, IoT sensors and portable dry ice generators. Analysts forecast a 7.6 % annual growth in dry ice packaging from 2025–2032 as demand for biologics and frozen food rises.
Market insight
Consumer preferences for fresh, healthy and locally sourced food are reshaping cold storage and delivery. Concepts like farm to fork and meal kits gained traction pre pandemic and accelerated as more people cooked at home. Operators are expanding capacity for fresh produce, dairy and meal kits and investing in micro fulfillment centers to meet demand. Automation and energy efficiency reduce costs by as much as 50 %, while speculative construction of modern cold storage facilities is booming in high growth regions. Last mile optimization—collaborative warehousing, repurposed facilities and partnerships with third party logistics providers—is critical for getting perishable goods to customers quickly. Meanwhile, there’s increasing investment in AI powered route optimization, predictive analytics and sustainable packaging to minimize environmental impact and meet new regulations.
How to Prove Your Farm to Table Dry Ice Pack Works and Remains Compliant
Direct answer
Use a temperature logger in the warmest box, define pass/fail limits, and review metrics weekly. Place a logger in the top corner near a flap (the warmest spot) and sample every few minutes. Your specification might state, for example, that proteins must stay below –5 °C and produce must arrive between 0–4 °C. Share a simple graph with subscribers and adjust loadouts based on data.
Weekly metrics to monitor
Route ID, driver and weather notes – Keep track of who drove and in what conditions; temperature spikes often correlate with heat waves.
Dry ice mass per box and per batch – Compare estimated mass with actual use; adjust presets accordingly.
Hold time – Measure time from dispatch to doorstep and ensure it meets your route presets.
Exceptions – Note warm claims, late drops or lid cracks; investigate causes and fix.
Adjustments – Document tweaks for the next run (add mass, upgrade liners, adjust venting).
Staying compliant
Regulations for dry ice shipments are governed by IATA PI 954 and UN1845. Key requirements include vented packaging, proper labeling, and a 200 kg weight limit for air shipments. Packages must allow CO₂ gas to escape to prevent pressure buildup. Label each shipment with “Carbon Dioxide, Solid (UN1845)” or “Dry Ice, UN1845,” include the net weight, and display the Class 9 hazard symbol. For surface mail, mark “Surface Only” or “Surface Mail Only” if required by local postal rules. Ventilated vans and pack rooms avoid CO₂ buildup, and staff should use gloves and loose fitting insulated gloves when handling dry iceipcpack.com.
Common mistakes to avoid
Improper ventilation: Failing to vent packages can cause the box to rupture. Always crack the lid or use vent holesipcpack.com.
Incorrect labeling: Missing or incorrect UN1845 labels can delay shipments or lead to fines. Verify labels before dispatch.
Overloading: Exceeding the 200 kg weight limit for air shipments is a violation.
Using inadequate packaging: Thin or damaged boxes accelerate sublimation and risk temperature spikes. Use strong, insulated materials like Styrofoam or plastic coolers and upgrade liners when reusing boxes.
Failing to train staff: Everyone handling dry ice needs to understand venting, labeling and safety protocols. Adding CO₂ sensors near pack tables can provide a low cost safeguard.
Frequently Asked Questions
Will a farm to table dry ice pack freeze my greens?
Keep a cardboard baffle between the dry ice and your produce, and add a small gel pack on the produce side to buffer the greens. Dry ice freezes very cold, so separation is key.
How long does 1 kg of dry ice last in a CSA box?
With a fitted liner and snug pack, about 1 kg lasts roughly 18–24 hours. Hot weather and thin liners reduce that window; plan accordingly.
Can I put dry ice in an airtight cooler?
No. CO₂ gas must escape; otherwise the cooler can rupture. Always use a vent path or crack the lid slightly.
What label should I use?
Mark your box “Dry Ice (UN1845)” and include the net kilograms in clear view. Add a Class 9 hazard symbol to comply with shipping rules.
When are gels better than a farm to table dry ice pack?
For short urban loops carrying only produce, gel packs provide enough cooling without the risk of freezing; for mixed or protein heavy boxes, choose dry ice or a hybrid solution.
Summary and Recommendations
In this guide you learned that farm to table dry ice packs are sealed pouches of solid carbon dioxide that keep your food cold without melting. They maintain temperatures around –78.5 °C and are mess free. Using a sizing formula (0.06 × volume × insulation factor × time factor) helps you calculate how much ice to use. Proper packing involves building a cold ceiling with proteins at the bottom, a cardboard baffle, produce above and the pack on top, plus venting to allow CO₂ escape. Compared to gel packs and PCMs, dry ice packs offer the coldest and longest hold times but require hazard labeling and safe handling. 2025 trends include recycled CO₂ supply, hybrid boxes and route aware presets, while new regulations reinforce venting, labeling and weight limits.
Action plan
Assess your routes: Categorize deliveries by length and temperature risk. For routes over 24 hours or for protein heavy boxes, plan to use farm to table dry ice packs.
Use the sizing formula: Calculate required dry ice mass based on box volume, liner insulation and route time. Pre chill products to reduce ice use.
Pack correctly: Place proteins at the bottom, buffer produce, mount the pack on top, and vent the lid. Use gloves and labeled packaging to comply with UN1845 rules.
Monitor performance: Deploy Bluetooth loggers in the warmest spot, set pass/fail limits, and review data weekly. Adjust mass and packing methods based on metrics.
Stay updated: Follow 2025 regulatory changes, invest in sustainable packaging and consider hybrid boxes to meet customer expectations and reduce waste.
About Tempk
Tempk is a cold chain solutions provider specializing in high performance, eco friendly insulated packaging. We design pack stations that run fast and safe, standardize dry ice loads automatically, and help customers reduce packaging waste while keeping flavor intact. Our products range from reusable insulated bags and box liners to hybrid thermal systems. We focus on recyclable materials and continuous R&D to offer food and pharmaceutical brands a reliable cold chain.
Call to action: Ready to optimize your route and loadout? Contact our team for a dry ice audit and customized farm to table loadout plan.
