04069nam 22007335 450 991029862630332120260415135309.03-319-16781-210.1007/978-3-319-16781-7(CKB)3710000000375673(EBL)1998220(SSID)ssj0001465480(PQKBManifestationID)11903556(PQKBTitleCode)TC0001465480(PQKBWorkID)11471931(PQKB)11416989(DE-He213)978-3-319-16781-7(MiAaPQ)EBC1998220(PPN)184892902(EXLCZ)99371000000037567320150312d2015 u| 0engur|n|---|||||txtccrEnergy Use in Global Food Production Considerations for Sustainable Food Security in the 21st Century /by Meera Verma1st ed. 2015.Cham :Springer International Publishing :Imprint: Springer,2015.1 online resource (55 p.)SpringerBriefs in Food, Health, and Nutrition,2197-571XDescription based upon print version of record.3-319-16780-4 Includes bibliographical references.Introduction -- The Food and Energy Connection -- Food, Water and Energy Nexus -- Food Wastage – Energy Wasted -- Energy Intensity and Efficiency in Food Production -- Improving Sustainability in Agriculture -- The Way Forward.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.    .SpringerBriefs in Food, Health, and Nutrition,2197-571XFood—BiotechnologyClimatic changesEnergy consumptionWater-supplyFossil fuelsFood Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Climate Changehttps://scigraph.springernature.com/ontologies/product-market-codes/U12007Energy Efficiencyhttps://scigraph.springernature.com/ontologies/product-market-codes/118000Water Industry/Water Technologieshttps://scigraph.springernature.com/ontologies/product-market-codes/214000Fossil Fuels (incl. Carbon Capture)https://scigraph.springernature.com/ontologies/product-market-codes/114000Food—Biotechnology.Climatic changes.Energy consumption.Water-supply.Fossil fuels.Food Science.Climate Change.Energy Efficiency.Water Industry/Water Technologies.Fossil Fuels (incl. Carbon Capture).641.3664Verma Meeraauthttp://id.loc.gov/vocabulary/relators/aut953804BOOK9910298626303321Energy Use in Global Food Production2156578UNINA