The international freezing standard for food is -18 °C, a temperature that carries a huge emissions cost. What if we increased that to -15 °C?

“This temperature corresponds to 0 degrees Fahrenheit, so it was “probably a round, easy number to remember”

That’s what Allouche and team will be working on next, as they build their research summary into a full report, to be published in September 2024. “These findings give good reasons for ‘3 degrees of change’ to be further explored,” Allouche says.

Three Degrees Of Change: Frozen food in a Resilient and Sustainable Food System (PDF)

  • LilNaib@slrpnk.net
    0·
    9 months ago

    You’d think in Canada someone would have figured out a way to harness that cold from outside for part of the year.

    Look into the “cool cupboard” associated with David Holmgren, who talks about it in his book Retrosuburbia. IIRC it uses simple geothermal and natural convection to keep certain foods cool.

    I live in a cold place and lately I’ve been taking water jugs outside to freeze, then bring them in once I go out in the morning. With them, the fridge hardly runs any more. I’d prefer something automatic like a cool cupboard for certain things and a well insulated fridge running straight on DC solar.