Energy Use in Global Food Production

Considerations for Sustainable Food Security in the 21st Century
2015
ISBN: 978-3-319-16780-0
Verlag: Springer International Publishing

Buch, Englisch, 49 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1124 g

Reihe: SpringerBriefs in Food, Health, and Nutrition

This Brief examines the sustainability of energy use in global food production and processing. The nexus between food, water, and energy are explored against a background of climate change. Current efforts to reduce the energy intensity of food and increase sustainability are explored. Food waste and its impact on energy is covered, including regional variations and nutrient recycling methods. Energy Use in Global Food Production uses case studies to illustrate how food production and processing is a significant contributor to anthropogenic climate change.   Modern industrial agriculture uses fossil fuel to grow crops and produce fertilizers, pesticides and farm machinery. Additional energy is used to transport and process food at a primary and secondary level. With the median forecast for global population at more than 9 billion by 2030, a 30% increase over the current population, energy efficient food processing will be of increasing importance. This Brief provides an overview of current energy efficient food processing methods looks at the way forward as demands continue to increase.

Zielgruppe

Research

Autoren/Hrsg.

Verma, Meera

Fachgebiete

• Geowissenschaften Umweltwissenschaften Nachhaltigkeit
• Technische Wissenschaften Technik Allgemein Nachhaltigkeit, Grüne Technologien
• Geowissenschaften Umweltwissenschaften Lebensmittelsicherheit und -versorgung
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie

Inhaltsverzeichnis

Introduction.- The Food and Energy Connection.- Food, Water and Energy Nexus.- Food Wastage – Energy Wasted.- Energy Intensity and Efficiency in Food Production.- Improving Sustainability in Agriculture.- The Way Forward.

Über Autor(innen)

Meera Verma, PhD, FTSE, FAICD, is a professional executive with expertise in spanning the global healthcare, biotechnology and renewable energy sectors, based in Adelaide, Australia. She is the Principal of Headland Vision, providing strategic product development advisory services focused on biofuel development. She previously served as Site Director for the Adelaide-based R&D and manufacturing facility of Hospira Inc, a Chicago-based global specialty pharmaceutical and medication company.

Dr. Verma is a Fellow of both the Australian Academy of Technological Sciences and Engineering (ATSE) and the Australian Institute of Company Directors (AICD) and holds a Doctoral Degree in Biochemistry from the University of Adelaide. She is a non-Executive Director of Ellex Medical Ltd., Biosensis Pty Ltd and Trees for Life and is currently Chair of the SA Division of ATSE.

Dr Verma trained as a Climate Reality Leader in 2014 and is associated with the group South Australian’s for Climate Action.