Having calculated all emissions, from slaughter to consumption, the study found that the chilled meal was equivalent to 6.546kg CO2e compared to 6.329kg CO2e for the frozen meal.
Author Judith Evans, Fellow of the Institute of Refrigeration and lead researcher on the study, said: “This report goes some way to debunking the commonly held assumption that producing, storing and consuming frozen food is more energy-intensive than chilled products. A thorough and rigorous review of the scientific evidence found, within the boundaries considered, frozen to be less CO2 intensive – especially when considering carbon dioxide produced from waste.”
