A food container including an inner wall defining a food-containing cavity, and an outer wall defining a geometry of the food container. The outer wall is in contact with the inner wall to provide a unitary structure encapsulating a chamber between the inner wall and the outer wall of the food container. An aqueous salt solution is contained within the chamber between the inner wall and the outer wall. The aqueous salt solution has a water to salt by volume ratio that ranges from 2.5 parts water to 1 part salt to 3.5 parts water to 1 part salt. Following removal of the food container from a refrigeration unit, the aqueous salt solution of the food container maintains a temperature of a foodstuff positioned within the food-containing cavity with a range from −0.5° C. and 10° C.
