The embodied energy of food: the role of diet

Author(s): Goodliffe, E., Macdiarmid, J.

Journal/Book: Energ Policy. 1998; 26: The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, Oxon, England. Elsevier Sci Ltd. 455-459.

Abstract: The provision of food within a developed country requires the expenditure of large amounts of energy. This energy is used within the agricultural, transportation and retail sectors. Much of this will be energy derived from fossil fuels, implying a potential environmental impact. By using food consumption data from 2197 individuals an estimate is made of the width of the distribution of embodied energies for typical U.K. Diets. The mean of this distribution is found to be surprisingly large, as is the standard deviation, indicating the potential for significant reductions in fossil-fuel-related greenhouse gas emissions by simple changes in diet.

Note: Editorial Coley DA, Univ Exeter, Ctr Energy & Environm, Phys Bldg, Exeter EX4 4QL, Devon, ENGLAND

Keyword(s): embodied energy; food; global warming

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