Reducing domestic food waste by freezing at home
- Submitting institution
-
London South Bank University
- Unit of assessment
- 12 - Engineering
- Output identifier
- 136238
- Type
- D - Journal article
- DOI
-
10.1016/j.ijrefrig.2013.12.009
- Title of journal
- International Journal of Refrigeration
- Article number
- -
- First page
- 362
- Volume
- 40
- Issue
- -
- ISSN
- 0140-7007
- Open access status
- Out of scope for open access requirements
- Month of publication
- April
- Year of publication
- 2014
- URL
-
https://www.sciencedirect.com/science/article/pii/S0140700713003885
- Supplementary information
-
-
- Request cross-referral to
- -
- Output has been delayed by COVID-19
- No
- COVID-19 affected output statement
- -
- Forensic science
- No
- Criminology
- No
- Interdisciplinary
- No
- Number of additional authors
-
4
- Research group(s)
-
C - The London Centre for Energy Engineering
- Proposed double-weighted
- No
- Reserve for an output with double weighting
- No
- Additional information
- Estimation of the potential for reducing waste of food by freezing it for later use was for the first time combined with measurement of the additional energy required to freeze the food. Financial savings and a comparison of the embodied CO2 emissions in the food with those from the energy used were presented. The work (second of two such projects) was funded by the Waste and Resources Action Programme (WRAP). The results are published as part of their food waste reduction programme. Considerable press coverage followed publication, with interest both nationally and internationally (e.g. MoS food waste reduction article, 2020).
- Author contribution statement
- -
- Non-English
- No
- English abstract
- -