Environmental Impact of Processing
Food processing accounts for approximately 4% of global greenhouse gas emissions and 35% of food system energy use. Thermal processing is energy-intensive: a single retort cycle uses 50-100 kWh. Refrigeration accounts for 40% of a supermarket's electricity consumption. However, processing that extends shelf life can reduce overall environmental impact by preventing food waste—the UN estimates that if food waste were a country, it would be the third-largest emitter of greenhouse gases behind the US and China. The environmental calculus is therefore complex: energy spent on processing must be weighed against food loss prevented. HPP uses more energy per unit than thermal pasteurization but may reduce overall waste by extending shelf life of premium products.