How it works is pretty stupendous:
In ancient times food was cooled was achieved by using terra cotta containers buried in sand. These modern Evaptainers use lightweight materials and sit on any above-ground surface, like a table. The containers’ secret sauce is an outside channel into which a liter of water is poured every two days. Slow evaporation produces major cooling in a process quite similar to our bodies’ efficient method of cooling us down through sweat.
Hat tip to Dr. Jonathan Hodges for sharing this excellent find.