“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)
“We” as in multimillion dollar companies with 30 acre refrigeration centeres right? Since corps produce like what 70% of all emissions?
As an indigenous Canadian that grew up poor, in about December, dad would transfer a large stock of our frozen food to the large capacity refrigerator next to wood pile outside our house. It wasn’t powered by anything, the cold winter weather was enough to keep everything frozen for months.
I live in northern Ontario and when I think about that, I find it so strange that I live in a house that is kept warm to protect me from freezing temperatures outside while at the same time I spend a good amount of energy to have an appliance inside my warm house to keep my food frozen. You’d think in Canada someone would have figured out a way to harness that cold from outside for part of the year.
How often do you want to get food poisoning? That’s the trade off. Each degree increased is shifting the statistical curve on which the tail end is food poisoning occurrences.
If Google didn’t just lie to me 17MT of CO2 is the equivalent of taking 19 private jets out of service for one year. You’ll excuse me if I choose to lower my chance for food poisoning by making some rich dude fly commercial.
The international standard for freezing food is -18C, about 0F, they are talking about increasing that by three degrees to about 3F or -15c, which would have no impact on likeliness of food poisoning. People should use private jets less as well but this seems like a change that could be made across an industry more easily. This isn’t about people turning up their freezers at home but rather commercial food operations which accounts for a much larger portion of energy used.
