Abstract
Nature generates the raw materials for food, fuelled by energy from the sun. However, before food can be consumed, (mineral) energy is required for cultivation, transportation, preparation and conservation purposes. This paper presents and discusses the energy requirements for various categories of food and many operations in the food chain. The main options for improvement are in (a) selection of time and place of consumption, (b) production methods, (c) degree of processing, (d) consumer behavior. The provided information enables various modeling and improvement processes.
| Original language | English |
|---|---|
| Title of host publication | Encyclopedia of the Anthropocene |
| Editors | D.A. Dellasala, M.I. Goldstein |
| Publisher | Elsevier |
| Pages | 397-403 |
| Number of pages | 7 |
| Volume | 1 |
| ISBN (Electronic) | 9780128096659 |
| ISBN (Print) | 9780128135761 |
| DOIs | |
| Publication status | Published - Nov 2017 |
Keywords
- Consumption
- Conversion efficiency
- Cooking
- Embodied energy
- Energy requirement
- Food
- Indirect energy
- Life cycle
- Packaging
- Preservation
- Processing
- Ready-to-eat
- Refrigeration
- Storage
- Transport
