Nomad and Unilever to discuss a warmer future for frozen storage

Posted: 6 February 2024 | | No comments yet

At the upcoming BFFF conference, key industry players are set to discuss warming up the cold chain and the impact this could have on the environment.


In February, the British Frozen Food Federation (BFFF) will be hosting its annual Business Conference where key players in the food sector are set to share research into the effects of turning up the dial on frozen food.

The likes of Nomad and Unilever will be attending the conference and will highlight studies into challenging the traditional -18°C standard in frozen food storage.

Sam Fulton, Group Director Corporate Affairs & Sustainability at Nomad Foods and Jeremy Harrison, Global Head of Sustainability at Unilever are set to present their findings regarding the potential energy-saving benefits of storing frozen goods at a temperature warmer than -18°C, as well as the potential changes needed, and the collaborative efforts required to implement them.

“2024 marks the 100th year of frozen food. As we celebrate this momentous milestone, there are many questions about sustainability, inflation rates and international trading that British Frozen Food Federation members are asking,” said Rupert Ashby, CEO of BFFF.

Turning up the dial on frozen

Ashby went on to share that, in the current climate, he believes “our industry has a moral obligation to see if changes can be made which could significantly reduce emissions from the frozen food chain, further adding to all the excellent benefits offered by the category”.

Previously, Fulton told New Food why she believes  the benefits of frozen food need to be better understood in the fight against climate change. With the upcoming conference, 2024 could be a year where members of the food sector may consider exploring a different approach to frozen storage practices while still keeping food safety a top priority. 

“Following the Business Conference, we urge the industry to come together to collaborate and add weight to the existing temperature research and consider seriously what changes are possible,” concluded Ashby.