“Refrigeration Revolution: How Cold Chains Can Save Food Waste and Reduce Emissions”
A groundbreaking study conducted by researchers at the University of Michigan (UMichigan) has revealed that nearly half of the global food waste, amounting to approximately 620 million metric tons, could be saved by implementing fully refrigerated food supply chains. This study, published in the journal Environmental Research Letters, sheds light on the significant impact that optimized refrigeration could have on reducing food waste and associated greenhouse gas emissions.
According to the study, each year, about a third of the world’s food production goes to waste, leading to approximately 1.3 billion tons of food being discarded annually. This wastage stands in stark contrast to the fact that roughly 800 million people around the world suffer from hunger, as reported by the United Nations’ Food and Agriculture Organization.
By creating “cold chains” through fully refrigerating food supply chains, the researchers estimate that greenhouse gas emissions related to food waste could be reduced by 41 percent globally. Aaron Friedman-Heiman, the lead author of the study and a master’s student at UMichigan’s School for Environment and Sustainability, expressed surprise at the scale of the opportunity for reducing food loss and waste on a global level.
The study also highlighted regional benefits of optimized refrigeration, with parts of Asia potentially seeing a 45 percent reduction in food loss and a 54 percent decrease in associated emissions. Similarly, Sub-Saharan Africa could experience a 47 percent reduction in food loss and a 66 percent drop in emissions under optimized refrigeration conditions.
One key finding of the study was the importance of considering the efficiency of cold-chain technology and the carbon intensity of electrical grids in determining actual greenhouse gas emissions reductions. Additionally, the researchers emphasized the value of supporting local “farm-to-table” food systems, which in some cases could result in food savings comparable to or even exceeding those of optimized cold chains.
The study also underscored the significant impact of meat products on climate-related emissions, with meat accounting for more than half of greenhouse gas emissions from food loss despite its lower percentage of food losses by weight globally. Optimizing meat refrigeration could potentially lead to a 43 percent reduction in emissions from meat loss.
Overall, the researchers concluded that while increased refrigeration infrastructure is essential for reducing food waste and associated emissions, there are important tradeoffs to consider based on food type and region. The study serves as a valuable resource for policymakers, food industry stakeholders, and environmental advocates looking to address the pressing issue of food waste on a global scale.