Abstract
The amount of food produced globally increased dramatically over the latter part of the twentieth century, with the ‘Green Revolution’ resulting in major increases in productivity. The increase in productivity was attributable to higher yields per hectare, rather than increases in cropping area and was achieved by significant increases in direct and indirect use of fossil fuel in agriculture. As a result there has been a marked increase in the energy intensity of food production, with an attendant increase in GHG emissions. The forecast increase in food production required by 2050 will need to be achieved with a reduced energy intensity and greater energy efficiency.
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Verma, M. (2015). Energy Intensity and Efficiency in Food Production. In: Energy Use in Global Food Production. SpringerBriefs in Food, Health, and Nutrition. Springer, Cham. https://doi.org/10.1007/978-3-319-16781-7_5
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DOI: https://doi.org/10.1007/978-3-319-16781-7_5
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