Frozen food is emerging as an essential solution in combating climate change by helping to reduce food waste and extend shelf life. With nearly a third of food in the United States going to waste, incorporating frozen produce into meals presents a viable way to curb this growing environmental concern.
The United Nations has warned that up to 1.2 billion people could face displacement due to rising sea levels caused by climate change. The UN is working toward achieving global net-zero carbon emissions by 2050 to mitigate such scenarios. Reducing greenhouse gas emissions from food production, which ranks as the second leading contributor to these emissions, is crucial to meeting that goal.
Addressing food waste is a significant opportunity for consumers and industry players to contribute to environmental sustainability. In the U.S., more than 30% of food is wasted, and when it comes to produce, that figure climbs to 40% or higher. Food waste is particularly concerning as over 40 million Americans experience food insecurity. Compounding the issue, food waste decomposing in landfills emits methane, a greenhouse gas more potent than carbon dioxide.
Food waste occurs throughout the supply chain, from unharvested crops to spoiled items discarded at home. Discarding food not only wastes the resources required to grow it but also generates additional greenhouse gas emissions when the food decomposes.
Frozen produce can play a vital role in reducing this waste. Typically frozen at peak ripeness, these products retain their nutritional value and flavor while offering extended shelf life. Some frozen vegetables, for instance, can last up to six months, significantly reducing spoilage compared to fresh produce.
Research conducted by Cornell University indicates that frozen fruits and vegetables are wasted less frequently than their fresh counterparts both in grocery stores and households. Frozen ingredients offer meal flexibility and are less prone to spoilage if forgotten in the freezer.
As dietary guidelines continue to evolve, there is an opportunity to promote frozen produce as a practical solution for reducing food waste. By incorporating more frozen vegetables and fruits into diets, consumers can meet dietary recommendations while contributing to a more sustainable future.
Recognizing the environmental, economic, and health benefits of frozen produce underscores its potential as a powerful tool in the global effort to reduce food waste and combat climate change.