The report commissioned by the British Frozen Food Federation (BFFF) found that a frozen meal for a family of four produced 5% less CO2 than an identical chilled version.
Researchers assessed a range of carbon emissions from post-harvest or slaughter to consumption by the customer and now think that frozen food could contribute towards reducing the CO2 output of the food industry. Emissions sources included primary food processing; transport; storage while being moved, in retail and in the home; refrigerant loss; consumer transport, preparation and cooking; and processing and consumer food waste.
Emissions from all sources led a chilled meal for four people of chicken, peas, carrots, and roast potato was equivalent to 6.546kg CO2e compared to a frozen meal for four at only 6.329kg CO2e. All but one of the frozen products emitted lower CO2 than the chilled counterpart.
“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,” author Judith Evans, fellow of the Institute of Refrigeration and lead researcher on the study. “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.”
Brian Young, director general of British Frozen Food Federation, said: “For a long time frozen has been seen as a ‘poor relation’ to chilled in terms of quality, nutrition and environmental friendliness. Misconceptions around quality and nutritional have recently been overturned — and this ‘world first’ CO2 report substantiates the fact that frozen compares favourably to chilled in its ‘green’ credentials.”