The British Frozen Food Federation (BFFF) and the Carbon Trust have joined forces to launch a project to study the carbon footprint of the European frozen food industry.

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The initiative, entitled ‘Reducing the Carbon Footprint of the frozen food industry’, examines the opportunity for potential temperature efficiency improvements within the frozen food industry based on current legislative parameters.


It will involve eight BFFF member companies including Bernard Matthews, Headland Foods, Lyons Seafoods, R&R Ice Cream, Lockwoods and Schwan’s Consumer Brands UK, in order to represent the industry in both size and product sector.


BFFF believes there may be an opportunity to reduce carbon emissions in the industry 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.

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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 there is a strong scientific reason for this temperature to be used. The organisation said there could be “major carbon saving opportunities” in moving the frozen food industry by even only 1ºC.


Hugh Jones, solutions director of the Carbon Trust said: “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.”