An accomplished member of the frozen foods industry, John Blazevich developed frozen convenience meals at the consumer level and elevated the quality of frozen foods sold to luxury hotels, restaurants, and cruise lines. To mitigate the environmental impact of his Contessa Green Cuisine manufacturing plant, John Blazevich designed and built it as a carbon-neutral facility by recapturing wasted energy and reducing its emissions.
Reducing the amount of greenhouse gases (GHGs) emitted by a frozen food product entails evaluating all the steps of the process, from growing and harvesting to packaging and waste disposal. Intelligent use of natural resources is a priority. In addition, once a consumer purchases and uses a product, changes to packaging (such as biodegradable materials) can reduce the amount of waste delivered to landfills, which emit more GHGs.
Regardless of a manufacturers' measures to reduce GHG emissions, consumers must also change their habits. Small households of one or two individuals can minimize generated food waste by only buying what they need rather than in bulk. Reducing the amount of junk food and sources of unnecessary calories they buy will improve health outcomes and eliminate excess GHG emissions from their households.
