Black garlic production raises fascinating questions about food sustainability. Naturally preserving the garlic, the ageing process greatly increases shelf life by removing chemical preservatives. This feature makes black garlic an appealing choice for lowering food waste since it can be kept for long without losing its health advantages. Modern energy-efficient technologies help to maximise the production process, even if it is energy-intensive due of the regulated temperature needs. To make their manufacturing process more ecologically friendly, some producers have started using solar power and other renewable energy sources. Black garlic’s increasing appeal has also pushed more local production, therefore lowering the carbon footprint related to transportation.
