Energy use in the U.S. food system
Steinhart, J.S.; Steinhart, C.E.
Science 184(4134): 307-316
1974
ISSN/ISBN: 0036-8075 PMID: 4816130 Document Number: 75791
This interesting and topical article investigates energy use in the US food system. On the farm total energy used (1012 kcal) in 1940, 1950, 1960 and 1970 was respectively 124.5, 303.4, 373.9 and 526.1; in the processing industry totals were 285.8, 453.5, 571.5 and 841.9; while for commercial refrigeration and cooking, refrigeration machinery, and home refrigeration and cooking the energy totals were 275.2, 377.3, 494.8 and 804.0 respectively. Total energy inputs from all sources were 685.5, 1134.2, 1440.2 and 2172.0 respectively. During the same period food energy consumed has increased relatively little (graph given, no figures). It is pointed out that in 'primitive' cultures 5-50 food calories were obtained for 1 cal energy invested, but in an industrialized system only 1 food cal may be obtained from 5-10 cal energy. Suggestions for energy reduction on the farm are to make more use of natural manures; reduce weed and pest control costs; breed for hardiness, disease and pest resistance, reduced moisture content, lower water requirements and increased protein content; abandon chemical farming; use solar energy and wind power on farms and produce methane from manure; and reduce food processing, packaging and transport costs.