Beatrice Lang
The food system's use of energy is highly responsive to energy prices and can drive national energy use. Food sales buildings are one of the most energy-intensive building types, with a mean energy intensity of 232.0 thousand British thermal units (MBtu) per square foot. Electricity accounted for an average of 58% of total food-system energy use over a 20-year period studied. The largest electricity users in the food system are households, powering kitchen appliances, followed by foodservice establishments, such as fast-food restaurants and coffee shops. Food handling, which includes retail, restaurants, packaging, and consumers, accounts for nearly half of the energy used in food production. Food-related energy use includes all energy used in the production, transportation, and preparation of foods and beverages purchased by and for consumers.
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What You'll Learn
- Food sales buildings account for 3% of commercial building energy consumption
- Food-related energy use is 12.5% of the nation's energy use
- Food processors, wholesalers, and retailers respond to electricity price changes
- Food handling is the largest sector of energy in food production
- Food production and consumption are not sustainable long-term
Food sales buildings account for 3% of commercial building energy consumption
Food sales buildings are one of the most energy-intensive building types. On average, food sales buildings in the United States were 6,200 square feet per building, and most (92%) of these buildings had only one floor. In 2018, food sales buildings used 233 trillion British thermal units (TBtu) of energy, accounting for 3% of energy consumption in commercial buildings, despite only making up 1% of total commercial floor space. Electricity was the most used fuel (183 TBtu), followed by natural gas (48 TBtu).
The food system's use of energy is highly responsive to energy prices and can drive national energy use. In 2012, the U.S. food system accounted for 12.5% of the nation's energy use. Electricity accounted for an average of 58% of total food-system energy use over a 20-year period (1993-2012) studied by the ERS researchers. The largest electricity users in the food system are households, which use electricity to run kitchen appliances. Other major electricity users in the food system include wholesalers and retailers, such as grocery stores, and food processors like meat packing plants and ice cream manufacturers.
The energy intensity of food sales buildings is high, at 232.0 thousand British thermal units (MBtu) per square foot. The electricity intensity for food sales buildings (53.3 kilowatthours [kWh] per square foot) is over four times higher than the electricity intensity for all commercial buildings (12.6 kWh per square foot). Grocery stores and food markets accounted for 63% of food sales energy consumption, despite convenience stores accounting for a higher percentage of food sales buildings. When considering all building types, food sales buildings had the largest share of end-use consumption dedicated to refrigeration (38%). Space heating accounted for the second-largest share (14%) of end-use consumption, followed by cooking (11%).
Energy efficiency in the food system is important, as so much of the energy used in food production comes from non-renewable resources. Food handling, which includes retail, restaurants, packaging, and consumers, is the largest sector of energy in producing food, accounting for nearly half (49%) of the energy used in food production. Certain foods require less energy to produce, such as wheat, beans, fish, eggs, nuts, and other non-resource-intensive products. Reducing meat and dairy consumption can also help lower energy use, as animal-based products are the least energy-efficient foods.
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Food-related energy use is 12.5% of the nation's energy use
Food-related energy use accounted for 12.5% of the nation's energy use in 2012 in the United States. This figure includes all energy used in the production and preparation of foods and beverages purchased by and for US consumers.
Electricity accounted for an average of 58% of total food-system energy use over the 20-year period from 1993 to 2012. The largest electricity users in the food system are households, which use it to run kitchen appliances. Foodservice establishments, such as fast-food restaurants and coffee shops, are also large electricity users. Grocery stores, wholesalers, and retailers are also included in this category.
Food processors, such as meat-packing plants and ice cream manufacturers, use electricity for cooling, freezing, and refrigerating food. They also use natural gas, which is on par with their use of electricity. Food sales buildings are one of the most energy-intensive building types, with a mean energy intensity of 232.0 thousand British thermal units (MBtu) per square foot. The electricity intensity for food sales buildings is over four times higher than the electricity intensity for all commercial buildings.
The food system's use of energy is highly responsive to energy prices and can drive national energy consumption trends. For example, within the first year of a 10% increase in electricity prices, food processors would reduce electricity use by about 4%, and food wholesalers and retailers would curb use by about 8%.
To reduce energy use, consumers can buy locally sourced food and invest in energy-efficient food storage.
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Food processors, wholesalers, and retailers respond to electricity price changes
Food processors, wholesalers, and retailers are highly responsive to electricity price changes. According to the U.S. Energy Information Administration, food sales buildings account for 3% of energy consumption in commercial buildings, with electricity being the most-used fuel (183 TBtu), followed by natural gas (48 TBtu). Food sales buildings are energy-intensive, with a mean energy intensity of 232.0 thousand British thermal units (MBtu) per square foot.
Food processors, wholesalers, and retailers play a significant role in the food system's energy use, which accounted for 12.5% of the nation's energy use in 2012. They are major electricity users within the food system, along with households and foodservice establishments. In response to a 10% increase in electricity prices, food processors would reduce electricity use by about 4%, while wholesalers and retailers would curb use by approximately 8%. This sensitivity to price changes can drive nationwide energy consumption trends during periods of sustained price fluctuations.
Food processors use electricity for cooling, freezing, and refrigerating food, while wholesalers and retailers rely on electricity for refrigeration, lighting, and powering equipment. To reduce electricity consumption, they may invest in energy-efficient technologies, optimize their operations, or pass on costs to consumers. For instance, grocery stores can adopt energy-efficient refrigeration systems and lighting solutions to lower their electricity usage.
Wholesalers and retailers, facing pressure to maintain profitability, might pass on some of the increased electricity costs to consumers in the form of higher food prices. This can impact the entire supply chain, affecting not only the prices of perishable goods but also non-perishable items with significant energy inputs in their production, such as packaged foods. However, they may also explore alternative energy sources or energy-saving measures, such as improved insulation and more efficient lighting, to mitigate the impact of rising electricity prices.
In addition to electricity price changes, food processors, wholesalers, and retailers also navigate other economic factors, such as fluctuations in wholesale food prices, supply chain disruptions, and shifts in consumer behaviour. These factors collectively shape their strategies for managing energy costs and maintaining profitability in the face of changing market conditions.
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Food handling is the largest sector of energy in food production
Food production is a highly energy-intensive process, and the energy used can be broken down into four parts: agriculture, transportation, processing, and handling. Food handling, which includes retail, restaurants, packaging, and consumers, is the largest sector of energy in food production, accounting for nearly half of the energy used (over 49%). This is significantly more than the energy used in agriculture (21%), transportation (14%), and processing (16%).
The energy used in food handling is primarily electricity, which accounts for an average of 58% of total food-system energy use. This includes electricity used for refrigeration, lighting, and powering kitchen appliances in grocery stores, restaurants, and consumers' homes. The high energy intensity of food sales buildings, with a mean energy intensity of 232 thousand British thermal units (MBtu) per square foot, contributes to the large share of energy consumption in the food handling sector.
The food sector as a whole accounts for about 30% of global energy consumption and emissions, with a significant dependence on fossil fuels. The energy used in food production has environmental implications, contributing to greenhouse gas emissions and environmental pollution. As the global population grows, food demand is expected to increase by 60% by 2050, highlighting the need to improve energy efficiency and sustainability in the food industry.
The energy used in food handling can be reduced by improving energy efficiency in grocery stores, restaurants, and consumers' homes. For example, food processors can reduce electricity use by about 4% within the first year of a 10% increase in electricity prices. Similarly, food wholesalers and retailers can curb electricity use by about 8% in response to higher prices. Consumers can also play a role by reducing food waste and making more energy-efficient choices, such as buying only as much food as they need and reducing the consumption of energy-intensive animal-based products.
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Food production and consumption are not sustainable long-term
Food production and consumption are currently not sustainable in the long term. The current food system is a significant contributor to resource depletion and environmental degradation. Agriculture is the world's largest land user, with half of the world's habitable land used for agricultural purposes. Three-quarters of this land is used for livestock, which only provides 18% of global calories and 37% of protein. In contrast, the remaining quarter of agricultural land, used for crops for human consumption, provides the majority of the world's calories and protein. This disproportionate allocation of resources is inefficient and unsustainable.
Livestock farming also has a significant environmental impact, with 94% of non-human mammal biomass being livestock. This has resulted in livestock outweighing wild mammals by a factor of 15 to 1, and 71% of bird biomass being poultry livestock, outnumbering wild birds by more than 3 to 1. Agriculture is also a major contributor to water stress, with 70% of global freshwater withdrawals used for agricultural purposes. Additionally, 78% of global ocean and freshwater eutrophication, the pollution of waterways with nutrient-rich water, is caused by agricultural practices.
The food system is highly dependent on fossil fuels and non-renewable resources. Agriculture, including crop cultivation and animal rearing, is the most energy-intensive phase of the food system, accounting for about a third of the total energy consumed in the food production process. Electricity is a significant component of this energy consumption, with food processors using electricity for cooling, freezing, and refrigerating food. Food-related energy use in the United States ranged between 12 and 14 quadrillion British thermal units (qBtu) from 1993 to 2012, accounting for a substantial share of the national energy budget.
The environmental impact of the food system is further exacerbated by supply chain inefficiencies, which account for 18% of food emissions. This includes food processing, distribution, transport, packaging, and retail. The increasing global population and rising consumption patterns further strain the system, with the world on track to exceed environmental boundaries by 2050, including a projected twofold increase in greenhouse gas emissions.
Transitioning to more sustainable food systems requires addressing several critical areas. Firstly, halting agricultural expansion and optimizing land use efficiency are essential. This involves reducing the disproportionate land allocation for livestock farming and encouraging more diversified and circular agriculture systems. Secondly, adopting more plant-based diets and reducing consumption of carbon-intensive foods, such as meat and dairy, can significantly lower carbon footprints. Thirdly, improving agricultural methods and adopting more sustainable practices, such as reducing food waste and optimizing production locations, can help minimize environmental impacts. Finally, harnessing internet technology, such as the proposed 'Internet of Food', can facilitate the transition to sustainable food systems by improving resource efficiency, stimulating rural livelihoods, and promoting responsible governance.
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Frequently asked questions
Electricity accounted for an average of 58% of total food-system energy use over a 20-year period (1993 to 2012).
The US food system's use of electricity is highly responsive to electricity prices. In the event of a 10% increase in electricity prices, food processors would reduce electricity usage by 4%, while food wholesalers and retailers would reduce usage by 8%.
Some ways to reduce energy usage in food production include buying locally sourced food, investing in energy-efficient food storage, and reducing food waste.
