This study examines the critical relationship between food preservation methods and the
reduction of consumer food waste, particularly focusing on fresh and frozen foods. Based on a survey of Austrian households, the findings reveal that frozen foods result in significantly lower food waste—up to six times less than their fresh counterparts do. The research highlights the benefits of freezing as a preservation technique that extends shelf life, minimizes waste, and supports sustainable meal preparation.
The study also emphasizes the broader implications of food preservation for sustainability. By improving resource utilization and reducing waste, preservation methods contribute to reducing the environmental impact of food consumption. The insights presented underline the importance of incorporating preservation strategies into food product development and consumer practices to achieve more sustainable food systems.
