Reducing the carbon footprint of frozen food

The British Frozen Food Federation (BFFF) and the Carbon Trust have reported the launch of their first joint project for the frozen food industry. The project ‘Reducing the Carbon Footprint of the frozen food industry’, examines the opportunity for potential temperature efficiency improvements within the frozen food industry based on the current legislative parameters.

The project will involve eight BFFF member companies including Bernard Matthews Foods Ltd, Headland Foods Ltd, Lyons Seafoods Ltd, R&R Ice Cream Ltd, Lockwoods Ltd and Schwan’s Consumer Brands UK Ltd. This roll call of participants represents the industry in both size and product sector and ensures the temperatures logged are for a range of frozen food products throughout the cold chain including:

BFFF believes that many frozen food companies may have built in safety margins within their supply chain temperature controls often well over the requirements for excellent customer service. BFFF’s initial trials indicated that there might be an opportunity to reduce carbon emissions in the industry; just by companies ensuring their storage facilities and processes are operating to appropriate temperature tolerances.

The project will deliver a range of benchmarking reports and offer best practice guidance for frozen food businesses with potential areas to improve temperature efficiency within the supply chain being identified. BFFF will also host an industry seminar in February 2009 to deliver the results.

BFFF is committed to work with its members and the Carbon Trust to play an active part in meeting the sustainability challenge. Currently European Legislation requires companies to label frozen foods as quick frozen if they are maintained at a temperature of –18oC or below. BFFF does not believe that there is a strong scientific reason for this temperature to be used. There could be major carbon saving opportunities in moving the industry by even only 1oC. This is a real opportunity for long-term carbon savings. This initial project will provide the necessary groundwork for important longer-term goals, but will concentrate now on optimising temperatures.

Hugh Jones, Solutions Director of the Carbon Trust commented, “This project should challenge the industry to look at the current built-in safety margins for storage temperatures within the frozen food supply chain. By working with a number of key organisations from the BFFF membership, we can involve industry players on an inclusive basis across the sector to deliver informed results to drive carbon emission reduction.”

Steve Freeman, Managing Director Schwan’s Consumer Brands UK Ltd commented, “We view sustainability as a significant business issue and as part of this we are committed to reducing our environmental impact. We already have a number of projects established and welcome the opportunity of working with the BFFF and the Carbon Trust to help champion industry initiatives”.

Iain Sands, General Manager of Lockwoods Ltd commented, “The home of Mushy Peas is pleased to be included in such an ‘industry important’ trial.”