Dates: July 10, 2022 Venue: Bangkok, Thailand
Background
The world’s food systems are responsible for more than one-third of global anthropogenic greenhouse gas emissions, according to a pioneering new study published in Nature Food. Spanning from land-use change and agricultural production to packaging and waste management, food system emissions were estimated at 18 billion tonnes of carbon dioxide equivalent in 2015 (FAO).
The Cold Chain sector is playing a crucial role in enhancing the world’s food systems from production to consumption or “from Farm to Fork”. Absent or inefficient cold chain processes immediately contribute to food loss in different segments of cold chain operations. The Cold Chain can be best defined as “The series of actions and equipment applied to maintain a product within a specified low-temperature range from harvest/production to consumption, including farming/fishing, food processing, cold storage, transportation, food services, and domestic uses, as well as specialized products like medicinal products and vaccines.”
The Global Food Cold Chain Council (GFCCC) is an independent not-for-profit industry organization that seeks to simultaneously reduce food waste and related greenhouse gas emissions in the processing, transportation, storage, and retail display of cold food by expanding and improving access to energy- efficient low-global warming potential technology.