Logista Parcel: Thermal Control and Traceability for Demanding Food Operations

In food distribution, the demands of manufacturers, distributors, and channels are increasingly focused on visibility, control, and operational evidence. As such, at every stage of the supply chain, it is essential to know where a shipment is, under what conditions it is transported, and how it has been managed up to delivery. In this context, traceability is emerging as a key strategic element to ensure food safety, reduce incidents, and maintain service consistency in complex operations.

In Spain, this approach is supported by strengthened control systems promoted by authorities. According to the Ministry of Agriculture, Fisheries and Food (MAPA), the supervisory framework is structured through the National Plan for Official Control of the Food Chain, updated in 2026, which includes specific programs for traceability control throughout all stages. In line with this framework, the latest consolidated results for 2024, published by the Spanish Agency for Food Safety and Nutrition (AESAN), points out that Spain carried out more than 510,000 food inspections and achieved a compliance rate of 75.7%, meaning that approximately one in four inspections detects some type of non-compliance.

In this context, food logistics must provide reliability, responsiveness, and control, especially in operations that combine different temperature ranges and simultaneously supply retail, horeca, and end customers. In these flows, any deviation can lead to shrinkage, rejections, or non-compliant deliveries, directly affecting product availability and the customer experience.

Capillary Network, Thermal Control, and Verifiable Data: Logista Parcel’s Model

Logista Parcel strengthens its value proposition for the food sector with an operation focused on service consistency and data-driven traceability. The company operates in Spain, Portugal, and Andorra and has an infrastructure of more than 64 branches, 10 platforms, and a fleet of over 1,900 temperature-controlled vehicles, designed to maintain homogeneous protocols across the entire network.

Its model is based on continuous monitoring, verifiable data recording, standardized operational protocols, and ongoing team training, with the aim of minimizing risks and strengthening supply chain control.

“In the food sector, traceability adds value when it translates into decisions that help anticipate incidents, improve coordination, and preserve quality. It is a tool that provides reassurance to brands and guarantees to the channel,” explains Alberto Pérez Salillas, General Manager of Logista Parcel.

As a key operational differentiator, Logista Parcel is the only multi-temperature logistics network capable of operating across up to five ranges: ambient, refrigerated 0–4 °C, 2–8 °C, temperature controlled 15–25 °C and frozen –18 °C. The company offers both B2B and B2C distribution, ensuring that each product category is transported under the appropriate conditions, while maintaining control and traceability throughout the entire process. This approach is particularly relevant in a context where sector analyses suggest that uncontrolled temperature deviations may account for between 20% and 30% of logistics shrinkage in fresh food when proper control systems are not in place.

Beyond thermal control, this infrastructure ensures consistent traceability across the entire territory, based on uniform protocols, consistent service levels, and standard guarantees, so that service quality does not depend on geographic location. This capillarity is especially important in demanding environments, where lack of standardization can result in delays, destination rejections, and non-compliant deliveries, which, according to sector estimates, can represent up to 5% of managed volume in certain channels.

In a market where transparency is increasingly critical, Logista Parcel maintains a clear objective: to enable food logistics to offer greater control, less uncertainty, and more trust throughout the entire supply chain, from manufacturer to point of sale and end consumer.