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Titlebook: Energy Use in Global Food Production; Considerations for S Meera Verma Book 2015 The Author(s) 2015 Anthropogenic Emissions.Climate Change.

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发表于 2025-3-21 18:46:39 | 显示全部楼层 |阅读模式
书目名称Energy Use in Global Food Production
副标题Considerations for S
编辑Meera Verma
视频video
概述Examines the sustainability of energy use in today‘s global food production and processing.Looks to the future of energy use in food processing as the world‘s population expands and demand increases.O
丛书名称SpringerBriefs in Food, Health, and Nutrition
图书封面Titlebook: Energy Use in Global Food Production; Considerations for S Meera Verma Book 2015 The Author(s) 2015 Anthropogenic Emissions.Climate Change.
描述​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.    
出版日期Book 2015
关键词Anthropogenic Emissions; Climate Change; Energy Intensity; Food Production; Industrial Agriculture; Susta
版次1
doihttps://doi.org/10.1007/978-3-319-16781-7
isbn_softcover978-3-319-16780-0
isbn_ebook978-3-319-16781-7Series ISSN 2197-571X Series E-ISSN 2197-5728
issn_series 2197-571X
copyrightThe Author(s) 2015
The information of publication is updating

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Energy Intensity and Efficiency in Food Production,jor 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 en
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Introduction,tion, and an increase in food demand due, largely to population growth and increasing affluence. Food production also contributes to climate change, through both use of fossil fuel and land use change. The challenge is to develop ways to manage these factors sustainably to achieve sustainable food security in the twenty-first century.
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Die allgemeinen strategischen Grundsätzend food preparation, as well as storage and use by the consumer. Studies from the US illustrate a growth in food-related energy use since the late 1990s, caused largely by a shift from manual food preparation and clean-up, to energy-based machinery systems employed by food processing industries.
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https://doi.org/10.1007/978-3-658-42696-5ucer end; and in the developed world wastage is generally consumer-driven. Reducing food wastage at every level is possibly the lowest energy- and water-cost way to increase food production, which is an important consideration for improving future food security in a sustainable manner.
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