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Energy efficient supermarkets - Food waste

About 1/3 of all food produced does not reach the stomach. Reduced food waste gives triple profit - more satiated stomachs, better economy and less environmental impact. In the UN's Global Sustainability Goals (SDG12.3), the goal is to halve global food waste per person at the consumer level, and reduce food waste throughout the food chain.

Foods are sensitive to temperature fluctuations and must be handled with great care. One way to reduce food waste can be to lower the temperature in the cold chain so that the temperatures are optimal - from producer via transporter and store to households. However, a lower temperature could have other consequences - for example, increased energy use and the need for investments.

Cleaning of heat exchangers in display cabinets

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Small-scale biogas plant at large grocery stores

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Differentiated temperatures in store freezers

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Optimal refrigeration temperatures in Swedish supermarkets

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The possibility of raising the freezer storage temperature for frozen goods in stores

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Chip in food for less waste

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What effect would lowered temperature in the cold chain have on food waste?

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