On the sustainability of frozen food

Positive aspects of the carbon footprint of frozen food

Anyone who chooses frozen food is surely aware of these advantages: it can be prepared quickly, has a long shelf life whilst maintaining consistent quality, and can be portioned as required. Benefits such as these are undeniable and are also becoming increasingly important in terms of their environmental impact. Frozen food therefore offers a number of advantages:

Resource-efficient processing

During processing, food already undergoes a number of steps that would otherwise be carried out by the end consumer – which can reduce the number of individual tasks in the home. Under certain conditions, the industrial washing and processing of frozen food saves energy, as these processes – carried out on a large scale with standardised and optimised procedures – can be more efficient per unit than comparable steps carried out at home. Depending on how the food is handled, individual preparation can also result in larger quantities of food waste in some cases.

From a sustainability perspective, another positive aspect of frozen food is that it is often pre-cooked for use in the kitchen. Where production processes have been optimised on an industrial scale, they reduce the amount of labour and resources required, depending on the method of preparation.

Healthy, fresh produce from just round the corner – even out of season

A wide variety of different foods can be gently preserved using the flash-freezing process preserved – without losing important nutrients such as vitamins and minerals. Frozen foods ensure that their important nutrients contribute to a healthy and balanced diet even outside their regional growing season. Strawberries in December can come from seasonal production and avoid long transport routes. In this way, they help to ensure a supply of important nutrients even in winter and can reduce the carbon footprint.

A further advantage is that fruit and vegetables used in frozen products are usually harvested at the optimum stage of ripeness. This is in contrast to fresh produce, which is often harvested whilst still unripe so that it can continue to ripen during storage and transport. Frozen food therefore offers a full flavour without the need for additional ripening processes.

Reducing food waste

Food is a precious commodity – not least because its cultivation, production and transport consume a great many resources. This makes it all the more tragic when products are thrown away without being used. Frozen foods account for Preventing food waste plays a crucial role, as the proportion of such goods that end up being disposed of is low. Freezing ensures that food has a long shelf life, thereby significantly minimising losses due to spoilage.

Another important point is that food can be portioned appropriately. This makes planning easier – whatever the circumstances. As a result, the environmental footprint of frozen food can be significantly reduced.

Areas for improvement in the life cycle assessment of frozen food

Alongside the factors that have a positive impact on the carbon footprint, there are a number of areas where there is scope for improvement and more efficient approaches. Proposed solutions from the frozen food sector relate, amongst other things, to the recyclability of packaging, logistically optimised cold chains and optimised procurement arrangements for the resources required throughout the entire supply chain.

Packaging

Environmental improvements in the field of packaging can be achieved, for example, by reducing the amount of plastic used. Plastic bags are a common form of packaging for frozen goods. Alternatives such as cardboard boxes can help to reduce the use of plastic.

At the same time, the choice of packaging material must always be considered within the overall context: plastic often offers good barrier properties and can help to extend the shelf life of food and prevent food waste. Paper-based packaging is also often coated or made from composite materials, which can affect its recyclability.

It is therefore not only the material that is crucial to improving the carbon footprint, but above all the reduction, optimisation and efficient use of packaging throughout the entire value chain.

The energy consumption of deep-freezing

The most obvious feature of frozen food is that all frozen products consume energy on an ongoing basis. After being caught, harvested or otherwise sourced, the raw ingredients are flash-frozen, packaged appropriately and brought to market. During transport and any interim storage, the food must be kept continuously chilled to ensure safe preservation. All foodstuffs require uninterrupted storage at -18 °C or colder to guarantee quality and food safety. The temperature must be maintained as constantly as possible throughout the entire frozen food supply chain. Only during local distribution are short-term temperature fluctuations of up to 3 °C permitted. The processing, transport and storage of frozen food present a challenge in terms of energy consumption.

For example, ongoing energy consumption can be optimised by ensuring that the various stakeholders within the value chain work together effectively. Cumbersome and environmentally harmful cold chains can be avoided if supply chains are systematically coordinated and sensibly consolidated. Instead of using many short routes involving energy-intensive interim storage, frozen food could be distributed more efficiently via a well-coordinated infrastructure.

In short: depending on the logistics structure, consolidating the flow of goods can help to improve efficiency and reduce greenhouse gas emissions. However, factors such as transport distances, capacity utilisation and choice of location are crucial. Ideally, CO₂ emissions can be reduced – for example, by avoiding unnecessary transport journeys and by making better use of refrigeration and storage capacity.

In addition, the following measures can further promote sustainability within the frozen food sector:

• the use of renewable energy to meet the electricity consumption of refrigeration systems

• Research and the use of energy-saving technology

• the use of natural refrigerants

Optimisation of procurement procedures

The sustainability of individual frozen food products is determined by a number of factors. It relates to the manufacture of the products, frozen food logistics, the relevant cold stores and the work of refrigeration engineers. A wide range of equipment and tools is required within these various processes. It is not only systematically co-ordinated and consolidated transport chains that improve the environmental footprint; centralised procurement procedures for all supplies and consumables can also make a significant contribution.

Reducing your ecological footprint – with the Ehlert range

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With over 100 years’ experience as a supply chain specialist for consumer goods in the food production sector, we can help you fine-tune the relevant aspects of your operations. This expertise is essential and makes us a reliable and competent partner – and as a wholesaler and logistics specialist, we can effectively coordinate a wide range of processes.