What if the real reason food spoils so fast, and even blood storage is limited, comes down to something simple: oxygen?In this episode of Innovator Insights, Henrik Johansson speaks with Bruce Roesner, founder of Green Life Tech, about how controlling oxygen exposure could extend the life of everything from fresh produce to blood.

Bruce explains how his work in RFID technology led to a broader discovery: oxygen is a key driver of decay in organic materials. That insight evolved into a platform that can extend shelf life by 3–5x in food systems, while also showing promising results in medical applications like blood preservation.

The conversation also explores the reality behind food waste, why most groceries are already partway through their usable life before you buy them, and how simple supply chain delays have massive downstream effects.

Finally, Bruce shares what it takes to build deep-tech hardware, raise capital through repeated rejection, and why persistence matters more than perfect timing.

Key themes: oxygen control, food waste, shelf life extension, blood preservation, persistence in entrepreneurship