Energy Use in Global Food Production

Considerations for Sustainable Food Security in the 21st Century

  • Meera Verma

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Meera Verma
    Pages 1-3
  3. Meera Verma
    Pages 5-9
  4. Meera Verma
    Pages 11-21
  5. Meera Verma
    Pages 23-26
  6. Meera Verma
    Pages 35-43
  7. Meera Verma
    Pages 45-49

About this book


​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.    


Anthropogenic Emissions Climate Change Energy Intensity Food Production Industrial Agriculture Sustainable Cropping

Authors and affiliations

  • Meera Verma
    • 1
  1. 1.Headland VisionAdelaideAustralia

Bibliographic information

Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods