How to fully capitalize on fresh, frozen food investments
New technologies are making it easy for food retailers to completely eliminate their use of HFC-refrigerants by instead utilizing natural refrigerants.
With fresh and frozen foods among the most desirable and lucrative items in the store, it’s clear that refrigeration and freezing systems will always be needed. However, grocers and food retail brands must start embracing new approaches in the face of climate change. This is because these systems remain tethered to antiquated compressor technology dating back to the 1700s, which relies on global warming-causing hydrofluorocarbons (HFCs).
A single supermarket today emits about 875 pounds of HFCs annually, as outlined by the Environmental Investigation Agency (EIA), London, which is the emissions equivalent of more than 300 cars. Fortunately, there are many reasons for food retailers to make a change beyond environmental impact, from appealing to sustainability-minded customers to new sales opportunities.