The UK frozen food industry is exploring ways to reduce carbon emissions by raising the temperature at which frozen food is stored and transported. Two prominent trade associations, the Cold Chain Federation (CCF) and the British Frozen Food Federation (BFFF), have joined The Move to -15°C coalition to push for an increase from -18 to -15 degrees Celsius.
Recent studies have shown that increasing the temperature does not compromise food safety or quality. Both federations have been involved in research to revise the temperature standard, which has remained unchanged for almost a century.
By joining the coalition, the federations aim to represent the views of numerous frozen food and logistics businesses in the UK. Phil Pluck, CEO of the Cold Chain Federation, emphasizes the need for a review, stating that advancements in technology and processes make it possible to implement this positive change without impacting the benefits of frozen food.
Rupert Ashby, CEO of the British Frozen Food Federation, highlights the potential for further carbon emission reductions while maintaining the benefits of frozen food. Thomas Eskesen, chairman of the Move to -15°C, acknowledges the federations’ support as a significant milestone in achieving the coalition’s goals.
The coalition estimates that redefining frozen food temperature standards could save 17.7 million metric tonnes of carbon dioxide annually. This initiative could have a substantial impact on the environment, equivalent to removing 3.8 million cars from the road each year.
By collaborating and redefining industry standards, the UK frozen food sector aims to make a positive environmental impact. As the industry continues to evolve, initiatives like The Move to -15°C coalition play a crucial role in shaping the future of sustainable practices in the food and beverage industry.
