Thermodynamic Threshold -18°C: 17 Million Tons CO2 Avoided
co2-emissionsHousehold food preservation infrastructure operates on a thermodynamic protocol established for over a century, maintaining a standard operating temperature of -18°C. This value represents the equilibrium point between the microbiological stability of foods and the energy intensity required to maintain it. Increasing the operating temperature from -18°C to -15°C, a seemingly marginal change of 3 degrees Celsius, triggers a significant energy-saving mechanism. Thermodynamics applied to domestic refrigeration systems demonstrates that reducing the temperature difference between the inside of the freezer and the external environment decreases the rate of heat infiltration through the insulating walls. According to available data, this regulatory change at a global level could avoid 17 million tons of CO2 equivalent emissions per year.
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