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Imprint
Estimation of energy consumption for processing of food
Project
Project code: MRI-LBV-08-50
Contract period: 01.03.2008
- 31.12.2012
Purpose of research: Applied research
Besides direct emissions of greenhouse gases (Nitrous Oxide, Methane, Carbon Dioxide), especially in the course of initial production of raw materials from agriculture and a small number of selected food processing steps (e.g. fermentation of alcoholic beverages, cheese ripening) combustion processes for the generation of thermal or mechanical energy are the main sources of climate affecting emissions in food production.
In the recent past non-governmental organisations (e.g. Friends of the Earth, foodwatch) published recommendations for climate-protecting dietary choices. Taking a closer look on the data and assumptions, resp., where the conclusions had been derived from, one will find a very large range of uncertainty and, in numerous cases, even lack of any data.
There is a large diversity in the amount of energy, specifically needed for the production of a certain food category compared to others. In order to provide information about the absolute relevance of the energy effort for the production of a certain food product, it is necessary to put this amount of energy in relation to its percentage of the total diet.
Not before this data are compared and justified in comparison with official statistics available for the most important food products as well as for the total sales volume in the food sector, it is possible to identify those food products, which represent a considerable portion of the diet as well as a relatively high demand of specific energy.
Section overview
Subjects
- Agroecology
- Food Processing
- Climate Change
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
