Mitigating GHG emissions from UK salmon by reducing losses through frozen as opposed to chilled supply.

Chilled seafood experiences higher retail and household losses than frozen. Taking salmon as a representative case, frozen products require more refrigeration energy to process and keep cold, while chilled and frozen products differ substantially in their cold-chain logistics and transport configurations. As a result, the end-to-end emissions of frozen salmon can be lower. This study quantifies the greenhouse gas (GHG) reduction achievable by shifting part of UK salmon consumption from chilled to frozen. Emission intensities of imported and domestic salmon were estimated using HMRC trade records disaggregated by temperature status and partner country, combined with Sea Fisheries Statistics. Post-harvest supply streams were mapped to route-specific modes, distances, and refrigeration factors, enabling a systematic comparison of chilled and frozen salmon in UK market. Preliminary results show net GHG reductions, with outcomes sensitive to transport mode shares and loss rates, underscoring the potential of frozen seafood to support cold chain decarbonization.