Photo: Sharyn Morrow
Assessing Energy Use and Greenhouse Gas Emissions in the Food System
The goal of this initiative is to study energy intensity and greenhouse gas emissions throughout the food system, from "farm to fork" in order to identify technologies, methods, and consumer food choices that can reduce energy and carbon emissions of the food system.
- Research Prospectus
- Literature Review
- The Low Carbon Diet: Overview of Research Plan - Sonja Brodt, Gail Feenstra and Tom Tomich University of California, Davis
Symposium on Critical Issues and Research Methods in Food Life Cycle Assessment - October 8-10, 2007
- White Paper
- Symposium Summary - Coordinating Authors: Sonja Brodt, Gail Feenstra and Tom Tomich University of California, Davis
- Embedded Carbon in Food: The Work of the UK - Guy Shrubsole, UK Department of the Environment, Food & Rural Affairs (Defra)
- Energy and greenhouse gas emission in food production chains - Klaas Jan Kramer, LBNL/KJKramer Consulting
- Calories in Context: Life Cycle Perspectives on Sustainability in Industrial Food Production - Nathan Pelletier and Peter Tyedmers, Dalhousie University, Nova Scotia, Canada
- Danish experiences using life Cycle Assessment (LCA) as a tool for assessing a livestock product's energy use and environmental impact through its life cycle - Neils Halberg, Randi Dalgaard & John Hermansen, Department of Agroecology and Environment, University of Aarhus, Denmark
- Environmental impacts of food products investigated in life cycle assessment - Dr. Niels Jungbluth, ESU-services Ltd.
- Food miles and fossil fuel use in food distribution - Rich Pirog, Associate Director, Leopold Center for Sustainable Agriculture, Iowa State University
- Press Release