Refrigerated & Frozen Foods Magazine

Refrigerated & Frozen Foods September 2020

2020 September

Check out the September 2020 edition of Refrigerated & Frozen Foods: Cold storage construction and COVID-19, how foodservice is adapting to coronavirus challenges, SugarCreek, 2020 cold storage construction guide & directory and much more!

Cover Story

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construction site
Cover Story

Cold Storage Construction and COVID-19

How the pandemic is transforming new-build and renovation projects in 2020.
Michael costa 200
Michael Costa
September 1, 2020
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Looking back on what we’ll call 2020 B.C. (Before Coronavirus), the pipeline for cold storage construction was already robust and healthy. According to research by commercial real estate firm CBRE, overall industrial construction—which encompasses cold storage, along with warehouses, distribution centers, manufacturing facilities, self-storage, office and flex space—was at 298 million square feet (MSF) before COVID-19, bolstered by the ongoing rise of e-commerce. 


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Departments

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Frozen Food: A waste Solution

How Frozen Foods Help Fight Food Waste

The environmental benefits of a streamlined and efficient frozen food industry.
Michael costa 200
Michael Costa
September 10, 2020
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Editor-in-Chief Michael Costa sits down with Alison Bodor, president and CEO of the American Frozen Food Institute (AFFI) to discuss how frozen foods can play a key role in fighting global food waste.


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a truck and people holding produce

Pandemic Pivots for Sysco and US Foods

How two foodservice distribution giants continue to impact the industry despite coronavirus challenges.
Michael costa 200
Michael Costa
September 3, 2020
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By any measure, 2020 has been a historically difficult year for foodservice distributors. COVID-19 wiped out business for foundational customers like restaurants, hotels, caterers, stadiums, schools and other volume foodservice clients starting in March, and even today, as states attempt to re-open amid the uncertainty of where the pandemic is heading, an argument could be made that foodservice distributors have had to continuously pivot more than any other cold chain segment to stay afloat.


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