Disposing of saleable food is not cool
Sustainability and environment

Disposing of saleable food is not cool

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Have you ever wondered how much food is thrown away in food retail? 🧐 How can food losses in food retailing be limited and why do they occur in the first place? The following figures clearly show that disposing of saleable food is not cool.

The answer is 418.000 Tonnen (2019). Of this, 290,000 tonnes were sent for waste recycling. Overall, this corresponds to a loss of sales for food retailers of almost 2,5 bn Euro. Not to mention the resources that were used for the production. (Source: Dialogue Forum Wholesale and Retail, current Thünen Report).

Some of these food losses are also found in the frozen food sector. Especially in the summer months, ice and snow formation on products have a negative impact on the presentation of goods and many consumers leave them standing. The repeated failure of refrigeration units also regularly means that frozen goods have to be disposed of because, for example, the cold chain has been interrupted.

The frequent cause of technical failures is usually ice formation on the evaporator of the refrigerated cabinets as a result of high temperatures and humidity. This is where our molecular filters come in. Based on adsorption and desorption, they mitigate humidity and load peaks in the units and thus prevent ice formation.

How does the principle work exactly? We would be happy to explain this to you in a personal meeting. 👈


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