Sustainable refrigeration: the future of cooling in foodservice

Refrigeration has revolutionized the world of food preservation, ensuring quality and safety throughout the foodservice supply chain. However, traditional technologies present significant environmental and operational challenges. At SIGEP 2025, Professor Alessandro Pastore, a lecturer at the University of Bologna and co-founder of Camfridge Ltd, discussed the past, present, and future of refrigeration, with a focus on technological innovation and sustainability.

The origins of food refrigeration in Italy and its impact

As early as the 16th century, Italy used ice to preserve food, storing blocks collected in winter in caves and insulated cellars to ensure availability during the summer. This technique, particularly widespread in Tuscany, allowed aristocrats to cool beverages and prepare sorbets, the ancestors of modern gelato.

Over time, this practice evolved into a modern industry based on gas compression, which has led to significant environmental issues. HFCs, commonly used in refrigeration systems, have a greenhouse effect up to 10,000 times greater than CO2 (Montreal Protocol, 1987), while hydrocarbons, though more sustainable, are highly flammable. Additionally, stricter environmental regulations, such as the Kigali Amendment to the Montreal Protocol (2016), have increased the cost of refrigerant gases, with an average supermarket losing up to 25% of its gas annually, significantly impacting operational expenses.

Innovation and sustainability: the revolution of magnetic refrigeration

To overcome the limitations of traditional technology, the sector is exploring alternative solutions. Among them, magnetic refrigeration stands out for its efficiency and sustainability. This technology exploits the magnetocaloric effect, where certain materials heat up when exposed to a magnetic field and cool down when the field is removed. This cycle enables cooling without using harmful gases, reducing both environmental impact and energy consumption. It is also a quieter and more efficient solution compared to traditional compressors, making it ideal for sustainable applications.

As Professor Pastore explained, magnetic refrigeration is up to 50% more efficient than traditional compressors, reduces fire hazards, and is fully recyclable, contributing to a circular economy model. Additionally, in the event of climate emergencies or prolonged blackouts, magnetic materials can be recovered and reused, unlike gas compressors, which end up in landfills.

Towards a more sustainable future

Several companies have already started experimenting with magnetic refrigeration. Cooltech Applications has launched a gas-free cooling system for commercial refrigeration (Industria e Formazione, 2016), while the European DRREAM project is developing new magnetocaloric materials for industrial applications (ZeroSottoZero, 2017).

The food industry has an opportunity to embrace cutting-edge technologies, reducing its environmental impact while ensuring greater food safety through better refrigeration solutions. The transition has already begun: the future of refrigeration is greener, safer, and more efficient.