As any chef will tell you a meal is at its freshest the moment it has been prepared. 
That's when we freeze it.There is often much ill-informed emotion around the fresh versus frozen debate. However, it should be remembered that frozen food is often fresher and more nutritious than so-called fresh or chilled food. It is worth noting that according to WRAP 33 per cent of fresh food is thrown away by consumers (Ref.3), which means that all the energy used to produce and transport it has been wasted. Furthermore food waste in landfills gives off methane which is twenty one times as potent a greenhouse gas as carbon dioxide. Our food is frozen quickly and early in the production process. This means that the flavours are locked in and the vitamin content is retained.
Freezing offers many advantages in sustainability, including:
- Safer than cook-chill
- Less temperature sensitive
- Easy to handle
- Longer product shelf-life
- Fewer deliveries required
- Reduced wastage
- Consistent quality product
- Allows use of seasonal vegetables
Shiva Osbourne
Development Chef
