Great question — answering as the UphillTech team:
The one problem I see is that it actually doesn't keep things cold enough. The listed rate is 6°C (42°F). For refridgeration you want no more than 4.4°C (40°F) and ideally want closer to 1°C (34°F). At 6°C (42°F) it makes that a little more than a growth chamber for many bacterium: Food Safety .
Full answer by Russell Steen: https://outdoors.stackexchange.com/a/1390 (CC BY-SA 4.0).
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