Storage
Some processing methods, such as canning, allow for easy storage in any location, and at room temperature. Stored cans hence require little or no energy inputs. However, processes such as freezing imply greater energy consumption for storage since the food must be kept in freezers at temperatures of -18°C or lower. To maintain such temperatures requires about 1,110 kJ of energy per month when food is stored in industrial freezers, and about four times this amount when kept in a home freezer. This energy expenditure is considerable, especially when it must be considered that food is usually stored about 6 months before it is consumed.
To ensure a year round supply, foods such as fruits and vegetables must be kept in controlled environments in order to preserve them for long periods. Such storage also requires large energy inputs since temperature, pressure and lighting are closely monitored and controlled. Fresh meats, milk and eggs must also be stored, but for shorter periods, thus their storage requires less energy.
Packaging | Transport and Distribution