Anthropocene Magazine · Climate & nature

Warmer Freezers Could Cut Emissions Without Harming Food Quality

A study suggests that slightly increasing freezer temperatures could significantly reduce greenhouse gas emissions without negatively impacting food safety or quality.

A 2024 report estimated that a global shift from -18°C to -15°C for food freezing could avoid 17 million tons of CO2 equivalent emissions annually due to reduced energy consumption.

A new study in NPJ Science of Food investigated the impact of warmer freezing temperatures on food quality and shelf-life. Researchers tested nine different frozen foods, including meats, vegetables, and pizzas, at temperatures of -18°C, -15°C, -12°C, and -9°C for 18 months.

Monthly evaluations assessed bacterial abundance, vitamin C content, fat degradation, and palatability (appearance, aroma, taste, texture).

Results showed that temperatures up to -15°C did not significantly increase bacterial spoilage compared to -18°C.

While quality measures like palatability and vitamin C content did decline incrementally faster at warmer temperatures, most products stored at -15°C remained within acceptable limits until after their typical 'use-by' dates (under 18 months).

The study concluded that raising the standard food-freezing temperature to -15°C is feasible, potentially reducing cooling energy needs by about 7%.

These energy savings could be crucial for regions with less developed power grids, potentially expanding the reach of the global food cold chain, reducing food waste, and improving farmer incomes by enabling access to more distant markets.

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