Carrying chilled meat and less chilled salad in single-temp zone

Hello everyone!

Just wondering if I could get some advice here.

I run an organic food business, delivering fruit and veg, particularly leafy veg. That should be stored between 50-57 degrees for optimum preservation.

Some customers are asking me to deliver meat. However that should be stored between 35-39 degrees.

Trouble is my van (10m3 cargo) is single-temperature zone refrigerated. There won't be much meat, but looking to make it a regular thing if possible. The meat will already be packaged, shrink-wrapped or on heat-sealed trays (won't be loose).

I am wondering if anyone could suggest me some possible solutions to this dilemma? I was thinking an ice-box with ice that would lower the temperature even further whose temp would be monitored.

Thank you in advance

 

Thank you, this is the kind of response I was looking for from a proffesional in the field. Investigating bulkheads now and in touch with some companies who can help me. Thanks everyone else for your replies too.