It’s time to reconsider

BACK IN 2009, the British Frozen Food Federation (BFFF) teamed up with the Carbon Trust to examine whether raising the standard temperature for frozen food storage – currently set at -18°C – could cut emissions and save energy.

The findings were promising, but the timing wasn’t right. The global financial crisis had taken hold, and the scientific evidence base simply wasn’t strong enough. The idea was shelved.

Now, 16 years later, the question feels more urgent than ever. We have a clearer understanding of the climate emergency, and far more scientific and technological insight than we did in 2009. Yet the -18°C standard, first introduced a century ago, has barely been challenged.

It’s time to ask whether it still makes sense.

Enhancing an already sustainable category

Frozen food has always been a force for good. Research repeatedly shows that freezing locks in nutrients that gradually – or in some cases rapidly – degrade in chilled or ambient food. It acts as a natural preservative, eliminating the need for chemical additives and dramatically extending shelf life – it’s one of the most effective measures we have against food waste.

That matters because food waste contributes around 6% of global greenhouse gas emissions. Every tonne of food saved from spoilage represents a direct environmental gain.

If we can make frozen food storage itself more energy efficient, these benefits can be further enhanced. Early studies suggest that raising the storage temperature to around -15°C could cut energy consumption significantly – potentially reducing global CO₂ emissions by up to 17.7 million tonnes a year. That’s roughly the same as taking 3.8 million cars off the road.

There are financial gains too. Frozen products’ long shelf lives reduce waste across the supply chain, making it easier to manage stock and minimise markdowns. For shoppers, this translates into consistently good value — a lifeline amid ongoing cost-of-living pressures.

Building the evidence base

This is not a change that can be made at the flick of a switch. Altering the temperature standard for an entire global supply chain raises complex logistical, regulatory and scientific questions.

The first priority is evidence. We need a robust scientific foundation to reassure everyone – from manufacturers and retailers to regulators and consumers – that product safety and quality will not be compromised.

Encouragingly, that process is already under way. Nomad Foods partnered with food science experts at Campden BRI to conduct a two year study examining the effects of different storage temperatures on a range of frozen foods.

Nine products – including poultry, fish, vegetables and pizza – were stored at four temperatures between -18°C and -9°C. The results were eye-opening: no notable difference in food safety or quality at -15°C, but clear issues at -9°C and -12°C.

These results were an important step forward, but far from the full picture.

Further evidence is needed so Wageningen University recently embarked on a 4 year research project focussed on the effect of higher temperatures on food safety and quality with a view to adding to the evidence above.

A PhD student has also just started similar research at London South Bank University.

There are some products where more specific work is needed to understand how a higher temperature might affect them. Delicate products such as soft fruits, herbs and ice creams depend on precise moisture content or very fine ice crystal formation to preserve their distinctive textures and flavours. Even a small temperature rise could risk graininess, sogginess, or loss of colour and aroma.

There are also logistical factors to consider.

What happens during transport or at retail, where products might briefly be exposed to warmer conditions between freezer cabinets, delivery vans, and home freezers? A higher baseline temperature could change those dynamics – we need to understand how.

A question of global coordination

In the UK, -18°C is the industry norm, although in some cases, particularly for import and export, it’s a legal requirement. Any move  to higher temperatures would therefore need to be negotiated not just nationally but internationally.

The frozen food supply chain is truly global. Aligning standards across borders is vital to avoid confusion, added cost, or disruption for manufacturers and retailers trading internationally.

The good news is that momentum is building. In 2023, a new international collaboration – the Move to -15°C Coalition – was formed to explore precisely this issue. The Coalition’s goal is to cut greenhouse gas emissions, lower supply chain costs, and protect global food security by reviewing outdated temperature standards.

It emerged from Three Degrees of Change, an academic paper led by experts from the International Institute of Refrigeration and universities including Birmingham and London South Bank. The BFFF joined the Coalition in 2024, aligning our efforts with those of other key players across the world.

Progress is promising, but challenges remain. Some European nations are open to the idea, while others are more cautious. In developing countries, infrastructure limitations could slow adoption. And wherever legislative frameworks enshrine the -18°C rule, change will require coordinated updates to food safety, energy, and trade regulations.

This is where organisations such as CODEX and national food safety agencies will play critical roles – providing the structure and reassurance needed to deliver a safe, harmonised transition.

Balancing ambition with trust

There is undeniably a strong case for raising the standard storage temperature for frozen food. The environmental prize of potentially huge energy savings and a tangible cut in global CO₂ emissions cannot be ignored.

However, we must also recognise what’s at stake. The success of the frozen category rests on consumer trust: the knowledge that frozen food is safe, nutritious, and of consistently high quality. That trust must not be put at risk.

This means taking a measured, evidence-led approach. We need more data, more open dialogue across the industry, and collaboration between scientists, policymakers, and the businesses that power our supply chains.

Only by doing so can we find the right balance between sustainability and reliability.

Looking to the future

It’s remarkable to think that a temperature standard set in the early days of mechanical freezing a century ago has endured almost unchanged.

That stability has served us well, but it shouldn’t prevent us from evolving. Whether the answer is a global move to a higher set temperature, say -15°C, or perhaps smaller adjustments combined with other efficiencies, the frozen food industry has a responsibility to give the question real consideration.

Frozen food has always been about innovation, from Clarence Birdseye’s pioneering experiments in 1924 to the sophisticated supply chains that now keep billions of meals safely frozen around the world. Continuing that spirit means being willing to re-examine the fundamentals.

This is an opportunity to make a meaningful, measurable contribution to climate action while strengthening the case for frozen food as a cornerstone of a sustainable food system.

Revisiting the -18°C standard won’t be simple, but it’s the right thing to do.

CONTACT DETAILS

British Frozen Food Federation

BFFF is the UK’s frozen food trade association with a membership covering the entire cold chain.

Tel: 01400 283090

Email: [email protected]

Web: www.bfff.co.uk