More than three-quarters of the food consumed in the United States today is processed, packaged, shipped, stored, and sold under artificial refrigeration. [* cite needed] (3/4 by volume, weight, SKU?)
anecdata: neither the grocery stores nor kitchens I'm familiar with devote 3/4 of their food storage space to refrigeration. And my fridge has a lot of stuff that wasn't in there until I opened the container or prepared something.
Seems to me that once under artificial refrigeration goods stay there until preparation or final consumption, so if it's cold in the store it was cold before. The corollary to that is that if it's not cooled in the store it probably wasn't kept cool earlier in the supply chain, thus looking at the ratio of storage space in retail gives a good idea of the upper bound.
This doesn't account for food consumed outside the home or from ingredients not purchased at retail, but I suspect they follow about the same rules.
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