Reducing Seasonal Dependence with Frozen Vegetables
Frozen vegetables often carry a smaller environmental footprint than off-season fresh produce despite energy required for freezing and frozen storage. Fresh vegetables flown thousands of miles during winter consume enormous fuel and generate significant carbon emissions during transport. Frozen vegetables processed locally during peak season require far less transportation energy since they don't need rapid delivery before spoiling. The reduced food waste with frozen vegetables also contributes positively since decomposing food waste in landfills generates methane, a potent greenhouse gas.