Energy Use in the Food Sector: A data

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Abstract The study presented here is a survey of data for estimating energy requirements in the food sector. It contains a large number of data about the energy required for crop farming, animal husbandry, food processing, storage, transportation and food preparation. The survey is based on published material or information communicated directly to the authors. Recommendations for further data surveys are made. This database can be used for estimating the energy use for various food items over their lifecycle. The applicability of the database is exemplified by estimating the energy requirements of a hamburger with bread, lettuce, onions, cucumbers and cheese. The possibilities for lowering the energy use of a hamburger are discussed briefly on the basis of the results.
Acknowledgement We thank the following persons who contributed with useful suggestions for how to improve the manuscript: Gregor Dürrenberger, Swiss Federal Institute for Environmental Science and Technology (EAWAG), Göran Finnveden, Environmental Strategies Research Group, Susanne Kytzia, Swiss Federal Institute for Environmental Science and Technology (EAWAG), Charlotte Lagerberg, Swedish University of Agricultural Sciences, Berit Mattsson, Swedish Institute for Food and Biotechnology (SIK), Peter Steen, Environmental Strategies Research Group, Hans- Erik Uhlin, University of Gävle, and Christine Wallgren, Environmental Strategies Research Group. This work was financed by the Foundation for Strategic Environmental Research in Sweden the Swiss Federal Institute for Environmental Science and Technology in Dübendorf, Switzerland and the Swiss Federal Institute of Technology (ETH) in Zürich, Switzerland
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Page 23 and 24: use 0.23 MJ if only energy for heat
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Page 35 and 36: Thompsson O. 1999. Systems Analysis

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