Supermarkets in big countries have long pipes that run through fridges to keep food fresh and cold. 

These pipes contain harmful chemicals called hydrofluorocarbons (HFCs). The consensus believes that it’s much worse for the environment than regular carbon dioxide.

HFCs alone are not exactly hazardous or too problematic. What makes them bad are the leaks. 

The pipes leak often, and that leads to up to 25% of their gasses escaping into the air. Such a leakage adds up as much as 875 pounds of HFCs a year. That’s equivalent to the emissions from 300 cars.

There’s good news, though. Big retailers like Albertsons, Aldi, and Walmart are starting to switch to natural refrigerants like ammonia, CO2 and propane.

These alternatives are way better for the environment. 

For example, fluoroform has a greenhouse potency score of 14,800. On the other hand, ammonia, CO2, and propane have much lower scores, even as low as zero.

Aldi has stated its plan to use almost zero-GWP refrigerants in all its U.S. stores by 2035.

In addition, Walmart is also making changes, aiming for low-impact cooling in all its stores by 2040. 

Publix and Albertsons are also getting on board. They plan to use CO2 systems in their new stores and transition to lower-GWP refrigerants.

Why didn’t we replace HFCs sooner?

According to Morgan Smith from the North American Sustainable Refrigeration Council, transitioning to natural refrigerants isn’t straightforward. 

Different training and equipment are often required due to several reasons.

Ammonia can be toxic, propane is flammable, and CO2 operates under very high pressures.

Smith explained that CO2 is often preferred by most supermarkets as a natural refrigerant. Compared to HFCs, carbon is non-toxic and its systems work similarly to HFC systems. 

However, due to the high pressures involved, it requires different piping and valves, making it a time-consuming process. 

Building a new system alongside the old one while it’s still running is the easiest approach. 

 

 

Because, shutting down the store during the retrofit can be challenging for both customers and store operators.

Michael Zabaneh from the Retail Council of Canada noted that refrigerant projects can be quite expensive for supermarkets. 

“The need to pay for higher capital costs to either upgrade the equipment to handle natural refrigerants or buy new equipment is probably the biggest barrier,” Zabaneh said.

Although, Zabaneh mentioned that most large grocery chains are now aware of the problem with HFCs. 

And, there’s a growing pressure from customers and investors to reduce greenhouse gas emissions, which push them to further take action.

Avispa Mahapatra from the Environmental Investigation Agency realizes the challenge. Retrofitting older stores is expensive and demanding. 

However, she believes that all new stores must use natural refrigerants. 

She also asserted that international agreements to phase out HFCs will eventually compel companies to change their systems anyway.

As of now, most U.S. companies are still in the early stages of moving to natural refrigerants.

To make the transition faster, here are four things that grocers should start doing.

1. Track data immediately

One of the biggest hurdles in reducing refrigerant emissions has been the cost. It’s been cheaper to keep buying more chemicals than to fix leaks. 

For one, Albertsons is tackling this by linking refrigerant emissions to everyday store operations, like the loss of products.

Charissa Rujanavech at Albertsons explained, “We assess and prioritize which systems to replace first by considering factors like the cost of technician visits, the additional refrigerant needed, and the impact on customer experience. 

“By treating leaks as seriously as other operational issues, we hope to raise awareness and improve leak tracking.”

2. Make natural refrigerants the norm for new stores

Transitioning to natural refrigerants is a big investment. Unlike traditional HFCs, natural refrigerants require special safety measures due to their pressurization or flammability. 

So, retrofitting a store can cost millions and involves significant downtime as old piping is replaced with new equipment. That’s why it’s more challenging to transform old stores.

Morgan Smith at the North American Sustainable Refrigeration Council echoed this consideration.

Smith said, “Replacing existing refrigeration systems with new ones that use natural refrigerants is the most climate-friendly option, but it’s a costly and disruptive process. 

“That’s why it’s easier to convince executives to use natural refrigerants when building new stores.”

One can use low-rated HFCs. It’s in fact a good step away from high-rated ones.

 

 

However, it’s still not as good as non-HFC solutions.

A natural refrigerant system may seem pricier upfront, but it pays off in the long run.

Climate campaign director at the Environmental Investigation Agency Avispa Mahapatra said that typically, refrigeration systems lasted about 15 years.

“If we’re going to replace them eventually, it makes sense to invest in systems that are more energy-efficient and less prone to leaks. In the end, it saves us money.”

The important thing is, experts say, to educate and advocate.

Many stakeholders, including employees, customers, and executives, may not be fully aware of the problem.

They may not understand the benefits of transitioning to natural refrigerants.

Grocery stores can raise awareness by providing training and educational materials.

Additionally, they can advocate for supportive policies at the local, state, and national levels. This way, one can incentivize the use of natural refrigerants and discourage the use of high-GWP HFCs.

3. Invest in Technician Training

European grocers offer a valuable lesson when it comes to transitioning to natural refrigerants.

Train technicians on the new equipment early to prevent delays later on.

By 2015, about two-thirds of European grocers had switched to natural refrigeration. 

However, the transition didn’t go as smoothly.There weren’t enough professionals trained to install or maintain the new CO2 systems.

In the U.S., only 2 percent of grocery stores are currently HFC-free, according to Smith. 

Fortunately, this is changing rapidly. It has also led to a growing demand for technicians with skills in natural refrigerants. 

The North American Sustainable Refrigeration Council (NASRC) predicts a 313% increase in the use of CO2 systems in stores between 2023 and 2027.

According to Bryan Beitleer, NASRC’s president, only a few community colleges in the US offer courses on CO2 or propane. 

Beitleer said, “Trainers who need to teach the curriculum may lack experience with CO2 systems. We need to enhance their knowledge so they can confidently train students in this area.”

 

 

4. Don’t depend too much on the EPA’s regulations

Chlorofluorocarbons (CFCs), a common refrigerant at that time, was banned in the US in 1994. 

This ban halted and reversed ozone layer depletion, protecting life on earth from excessive ultraviolet sunlight. 

It also mandated companies to replace CFC technology with alternatives within 13 years. 

The situation showcases the Environmental Protection Agency’s (EPA) power to positively impact the climate.

However, there’s no current ban on HFCs.

Since the CFC ban, efforts to remove harmful refrigerants from the frozen food aisle have involved cycling from one supposedly less impactful HFC to another over decades.

This sort of delay is thankfully coming to an end. In 2020, the US enacted the American Innovation and Manufacturing (AIM) act.

It grants the EPA authority to create policies to phase out HFCs by 2036 without banning it completely.

In addition, California is toughening up on high-GWP refrigerant purchases. The state aims for a complete transition off HFCs by 2035.

New York is also trying to significantly reduce HFCs and all greenhouse gases by 2030 and 2050.The state has prohibited the sale of equipment using high-impact HFCs. 

Moreover, Washington plans to ban certain high-GWP HFC refrigerants for non-essential consumer products by 2025.

Smith said, “With these regulations, HFCs won’t be viable in the long term. They’re just an interim solution.”

Can ordinary shoppers have a role to make this better?

According to Mahapatra, grocery store customers can do some simple things to make a difference.

It’s by adding their local, non-HFCs stores to the climate-friendly supermarket map. 

We can also start being more aware and putting pressure on grocery store chains, especially the new ones.

“So if it’s a new store that is being built in your community, it is our job as … residents of that community, to make sure that it is not an HFC store,” Mahapatra said.

Smith also thinks that more awareness helps. 

“The more people that are aware of this topic, the more resources and support there are to actually enable this transition,” Smith said.

 

Sources:

https://www.greenbiz.com/article/supermarkets-are-tackling-emissions-their-freezer-aisles

https://www.cbc.ca/news/science/hfc-climate-supermarkets-1.6726627

https://ww2.arb.ca.gov/resources/documents/choosing-new-system