妮可拉‧特威利: 冰箱如何改變食物

冰箱如何改變食物

如果你廚房裡的冰箱只是正在重塑世界的冰山一角呢？食品故事作家妮可拉‧特威利在演說中，揭示出我們為了保持食物新鮮而建造的龐大『人造北極』，造成真正的北極正在融化。她會說明為何我們正處於重新思考與冷鏈與冷藏關係的關鍵時刻——並探討有哪些新興技術有可能保持食物新鮮又不讓地球處於危險之中。

Refrigeration stretches far beyond the kitchen, forming a vast 'artificial cryosphere' that keeps our food fresh but fuels global emissions. The cold chain behind supermarket avocados now rivals the scale of the Arctic and already accounts for up to 3 percent of worldwide greenhouse gases—on par with aviation. While refrigeration slashed food waste between farm and market, it has shifted waste to consumers and encouraged monoculture farming. With most of the world's cold chain yet to be built, new preservation technologies and smarter design offer a timely chance to balance freshness with planetary health.

Our Artificial Arctic Is Melting the Real One

Refrigeration built a global cold chain that keeps nearly three-quarters of modern food fresh, yet this artificial cryosphere already rivals the size of a new Arctic. Cooling food alone accounts for up to three percent of global emissions, more than aviation, while enabling avocados grown in Kenya to fill supermarket shelves in Amsterdam. The spread of fridges has brought huge gains in freshness and convenience but comes with hidden costs: shifting food waste from farms to households, draining water supplies, and accelerating climate change. Rethinking how and when society relies on refrigeration could help preserve freshness and protect the planet.