Frozen food could have a major role to play in reducing the food industry’s carbon emissions according to new research.
A pioneering report has concluded that the production of frozen food is less energy intensive than chilled.
Assessing a range of carbon emissions – from post-harvest or slaughter to consumption by the consumer – researchers at Bristol-based Refrigeration Developments and Testing found that a frozen meal for a family of four produced 5% less CO2 than an identical chilled meal.
Author Judith Evans, Fellow of the Institute of Refrigeration and lead researcher on the study said: “This report goes some way to debunking the commonly held assumption that producing, storing and consuming frozen food is more energy intensive than chilled products. A thorough and rigorous review of the scientific evidence found, within the boundaries considered, frozen to be less CO2 intensive – especially when considering carbon dioxide produced from waste.”
This is another good news story for frozen food, which has grown in popularity and quality as consumers and chefs increasingly realise the quality and value that frozen represents. Producers of frozen food now have another positive message to promote to the trade and consumers as they build the sector’s green credentials.