In support of wasting less and feeding more through an improved cold chain, Carrier held its third annual World Cold Chain Summit to Reduce Food Loss. Globally only 10 percent of perishable foods are refrigerated — the very foods that can benefit most from simple refrigeration technologies. And an expanded cold chain has additional climate benefits: for every ton of carbon eliminated by growing the cold chain in emerging economies, there is a 10-ton reduction in greenhouse gas emissions.
In 2016, Carrier convened nearly 150 delegates in Singapore from over 35 countries, with participants from industry, academia, non-profit and government.
Halving food waste by 2030 and reducing greenhouse gas emissions are among the United Nations’ top Sustainable Development Goals. In support of feeding more and wasting less through a strengthened cold chain, Carrier built on its inaugural World Cold Chain Summit to Reduce Food Waste, held in London in 2014, hosting a second summit, in Singapore, on Dec. 2-3, 2015. The summits convened global leaders in the supply chain private sector, academia and government to discuss food waste in emerging and developed economies.
The 2015 event focused on furthering the dialogue on significant global food waste challenges. One in nine people on earth goes to bed hungry each day, while 2.5 billion suffer from some form of nutritional deficiency. Meanwhile, one third or more of all food produced never makes it to a consumer. As the earth’s population approaches 9 billion people in 2050 – two thirds of whom will live in urban areas away from the source of food supply – the solution of simply “growing more” needs to be challenged. By bringing together some of the world’s foremost minds on the issue of food waste, the Summit aims to do exactly that.
On November 20, 2014, Carrier convened the inaugural World Cold Chain Summit to Reduce Food Waste at the InterContinental London Park Lane, bringing together 65 economists, engineers, journalists and players in the cold chain industry from 12 countries to engage in a spirited discussion of strategies for preventing food loss and waste.