Reducing Food Waste with Antimicrobial Blue Light - A Norwegian Military Kitchen's Experience
At Ørland Air Station in Norway, a military kitchen preparing around 700 meals daily has discovered an additional benefit of antimicrobial blue light: reduced food waste. Since installing Spectral Blue MWHI® devices in its kitchen and cold storage areas, the Norwegian Armed Forces have observed less mould growth and improved storage life for fresh produce, including tomatoes, cucumbers and bananas.
During the renovation of its kitchen, the Norwegian Armed Forces sought a non-chemical disinfection solution to complement regular cleaning. After evaluating UVC and hot water, they selected Spectral Blue MWHI® antimicrobial blue light. The ceiling-mounted devices provide supplementary surface disinfection in selected work zones and cold storage rooms without the material compatibility challenges associated with UVC.
After approximately one year of operation, the kitchen has observed improvements in both hygiene and fresh produce storage. "We previously had some issues with mould developing on certain products. Since introducing blue light in the cold storage areas, the situation has improved significantly. We have seen this with tomatoes, cucumbers and bananas, among others," explains Tom Christian Hammer, Provisions Manager at Ørland Air Station. Reducing spoilage helps the kitchen minimise food waste while maintaining high food safety standards.
Initial surface sampling has also shown encouraging results, with bacterial growth observed only in areas without blue light exposure. Although these observations are not part of a formal scientific study, the experience demonstrates the potential of antimicrobial blue light as a supplementary hygiene solution for professional kitchens and agricultural food storage facilities.