A global campaign launched by United Nations Environment Programme OzonAction, Chefs4thePlanet and Global Food Cold Chain Council celebrating World Refrigeration Day to raise awareness of cooling technologies that reduce food loss and promote climate security.
- COOLING KEEPS FOOD SAFE
Keep the fridge and freezer in a safe temperature range. Bacteria grow most rapidly between 4.4 and 60°C (40 and 140 °F), some doubling in as little as 20 minutes. Cooling slows bacteria growth.
- ENERGY-EFFICIENT COOLING EQUIPMENT SAVES MONEY
Refrigerator energy use checklist
- When buying, match size with family needs and look for an energy use label.
- Keep coils free of dust.
- Clean and check the door gasket.
- Change filters in ice makers and water dispensers.
- Close door as quickly as possible.
- Keep unit level.
- Leave at least 2.5 cm (1 in.) around the unit for airflow and place away from heating sources.
Regular maintenance of cooling equipment should be carried by certified technicians to eliminate refrigerants emissions and to keep the unit performing at a high level.
- COOLING CAN HELP FEED THE UNDERNOURISHED
- COOLING CHOICES HELP PROTECT THE ENVIRONMENT
To have minimal impact on climate and the environment, match the appropriate cooling equipment to the application and select equipment that use ozone and climate-friendly refrigerants and have high energy efficiency ratings.
- COOLING PROMOTES NUTRITIOUS DIETS BY PROLONGING SHELF-LIFE
- Transporting fresh and frozen food supports nutritious diets.
- A one-hour cooling delay after picking reduces shelf life of fresh produce by one day or more.
- Quick freezing fruits and vegetables enables them to picked at peak ripeness.
- Freezing processes do not require adding chemical preservatives.
- Frozen seafood retains peak flavor and nutritional value.