New Research Shows Frozen Food’s Role in Reducing Food Waste

New research conducted by Cornell University and market research firm 210 Analytics has shed light on the important role of frozen food in reducing food waste. With nearly 40% of all food in the United States going uneaten, consumers are turning to their freezers to make the most of their food and combat waste.

The Cornell University Dyson School of Business conducted a literature review that affirmed the lower waste rates of frozen food compared to fresh counterparts at both the retail and consumer levels. The study found that frozen fruits and vegetables are much less likely to be discarded than their fresh equivalents. Freezing food extends its shelf life, allowing families to prepare exactly what they need and reducing concerns about spoilage or excess leftovers.

In a survey by 210 Analytics, over 1,500 U.S. consumers were asked about their attitudes and behavior related to food waste. The results showed that 83% of respondents agreed that buying frozen food is a good solution to limit food waste in their household. Frozen food consumers reported the ability to prepare exact portions and the additional meal flexibility provided by frozen ingredients as key benefits. Moreover, frozen food allows households to save money by using ingredients over time, which is particularly important for those eligible for the Supplemental Nutrition Assistance Program (SNAP).

Reducing food waste is not only beneficial for the environment but also for consumers’ wallets. By utilizing freezing as a preservation method, consumers can avoid at-home spoilage of food ingredients and easily adjust meal plans according to last-minute changes.

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