Building on recent work on increasing frozen food storage temperatures, the BFFF are proud to support Wasana Gunathilaka as she begins her PhD at London South Bank University, looking at the ‘Impact of raising frozen food temperature by 3^oC on cold chain sustainability’.

Addressing a long-standing evidence gap, the primary aim of the project is to establish a robust, scientific basis for determining whether frozen foods can be stored safely, sustainably, and with acceptable quality at slightly higher temperatures than the current –18°C standard.

The project will examine real-world temperature practices across the UK frozen supply chain, quantify the potential energy and carbon reductions from elevated set-points, and evaluate detailed product-level quality responses including, for example, Vitamin C retention, textural and structural changes, and shelf-life implications.

In doing this work, it will provide the frozen food sector with clear, practical, and science-driven recommendations.

But we need your help!

To achieve this, Wasana is seeking collaboration from industry partners to help build a detailed understanding of current storage and distribution practices, the time products typically remain in the frozen chain, and the temperature fluctuations they experience.

She would also welcome perspectives on the adaptation needs that might arise in logistics, storage, and packaging at elevated temperatures.

In return, collaborators will gain early access to research findings on the quality impacts of raising frozen food temperature, opportunities to explore reductions in energy use, emissions, and operational costs, and recognition as contributors with the chance to influence the future direction of sustainable cold chain practices.

To find out more about this exciting project, and how to become involved, please click HERE