In the world of logistics and supply chains, sometimes the smallest changes can have the biggest impacts. Imagine if simply raising the storage temperature of frozen foods by a few degrees could drastically cut carbon emissions. That’s the focus of a groundbreaking initiative that project44 has recently joined as part of a global coalition aimed at overhauling a century-old standard in the frozen food industry.
The case for change: Why a 3-degree shift matters
Most of us don’t give much thought to the temperature at which our frozen food is stored and transported. Yet, for nearly 100 years, the standard has been set at -18°Celsius, a figure that dates back to the 1930s. Recent academic research, however, suggests that increasing this temperature by just three degrees to -15°C could have significant benefits—without compromising food safety or quality.
According to scientists from the International Institute of Refrigeration, the University of Birmingham, and London South Bank University, this minor adjustment could:
- Reduce carbon emissions by 17.7 million metric tonnes per year, which is equivalent to taking 3.8 million cars off the road.
- Save approximately 25 terawatt-hours (TW/h) of energy annually.
Enter “The Move to -15”: A pan-industry coalition
In response to these findings, a coalition called “The Move to -15” has formed, with project44 proudly stepping in as an early supporter. This coalition is more than just a call to action; it’s a cross-industry effort to redefine frozen food storage standards for the sake of both the planet and the supply chain.
The coalition brings together a powerhouse roster of logistics and cold chain leaders, including:
- AJC Group (US): A global food provider.
- A.P. Moller – Maersk (Denmark): A major shipping line.
- Daikin (Japan): A refrigeration technology company.
- DP World: A logistics firm that commissioned the original research.
- Lineage (US): A specialist in cold chain solutions.
- Kuhne + Nagel (Switzerland): A transport and logistics firm.
- Mediterranean Shipping Company (MSC) (Switzerland): A container shipping giant.
- Ocean Network Express (Singapore): A global logistics and shipping firm.
- Global Cold Chain Alliance: An influential industry body.
Together, these industry leaders are exploring how to make this temperature shift a reality, aiming to lower greenhouse gas emissions, reduce supply chain costs, and secure food resources for an expanding global population.
Voices from the coalition
Thomas Eskesen, Chairman of The Move to -15°C Coalition, emphasized the importance of collaboration: “Collaboration is essential to our success, so we are delighted to have attracted so many notable new members to our Coalition. Not only is it great to see our geographic footprint growing, but we are also seeing more members and representatives from across every stage of the frozen food supply chain. By redefining temperature set points, we stand to make a significant impact in the decarbonization of global supply chains. But no one company can do this alone. To set us up for success, our focus remains on scaling our membership base and we encourage key players within the frozen food supply chain to reach out and get involved.”
Professor Toby Peters of the University of Birmingham and Heriot-Watt University echoed these sentiments, underscoring the critical role cold chains play in our economy and society. “Cold chains are critical infrastructure, vital for a well-functioning society and economy. They underpin our access to safe and nutritious food and health, as well as our ability to spur economic growth. Cold chain infrastructure, and the lack of it, have implications for global climate change and the environment.”
The road ahead
The research backing this initiative has been made accessible to all, inviting industry leaders, stakeholders, and interested parties to show support and get involved. By rethinking an outdated temperature standard, this coalition is not just embracing innovation—it’s leading a movement that could transform the future of food logistics, reducing carbon footprints while maintaining food safety and quality.
