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010   $a3-319-16781-2
024 7 $a10.1007/978-3-319-16781-7
035   $a(CKB)3710000000375673
035   $a(EBL)1998220
035   $a(SSID)ssj0001465480
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035   $a(PQKBTitleCode)TC0001465480
035   $a(PQKBWorkID)11471931
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035   $a(DE-He213)978-3-319-16781-7
035   $a(MiAaPQ)EBC1998220
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100   $a20150312d2015      u|         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aEnergy Use in Global Food Production $eConsiderations for Sustainable Food Security in the 21st Century /$fby Meera Verma
205   $a1st ed. 2015.
210  1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015.
215   $a1 online resource (55 p.)
225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X
300   $aDescription based upon print version of record.
311 08$a3-319-16780-4 
320   $aIncludes bibliographical references.
327   $aIntroduction -- 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.
330   $aThis Brief examines the sustainability of energy use in global food production and processing. The nexus between food, water, and energy are explored against a background of climate change. Current efforts to reduce the energy intensity of food and increase sustainability are explored. Food waste and its impact on energy is covered, including regional variations and nutrient recycling methods. Energy Use in Global Food Production uses case studies to illustrate how food production and processing is a significant contributor to anthropogenic climate change.   Modern industrial agriculture uses fossil fuel to grow crops and produce fertilizers, pesticides and farm machinery. Additional energy is used to transport and process food at a primary and secondary level. With the median forecast for global population at more than 9 billion by 2030, a 30% increase over the current population, energy efficient food processing will be of increasing importance. This Brief provides an overview of current energy efficient food processing methods looks at the way forward as demands continue to increase.    .
410  0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X
606   $aFood—Biotechnology
606   $aClimatic changes
606   $aEnergy consumption
606   $aWater-supply
606   $aFossil fuels
606   $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001
606   $aClimate Change$3https://scigraph.springernature.com/ontologies/product-market-codes/U12007
606   $aEnergy Efficiency$3https://scigraph.springernature.com/ontologies/product-market-codes/118000
606   $aWater Industry/Water Technologies$3https://scigraph.springernature.com/ontologies/product-market-codes/214000
606   $aFossil Fuels (incl. Carbon Capture)$3https://scigraph.springernature.com/ontologies/product-market-codes/114000
615  0$aFood—Biotechnology.
615  0$aClimatic changes.
615  0$aEnergy consumption.
615  0$aWater-supply.
615  0$aFossil fuels.
615 14$aFood Science.
615 24$aClimate Change.
615 24$aEnergy Efficiency.
615 24$aWater Industry/Water Technologies.
615 24$aFossil Fuels (incl. Carbon Capture).
676   $a641.3
676   $a664
700   $aVerma$b Meera$4aut$4http://id.loc.gov/vocabulary/relators/aut$0953804
906   $aBOOK
912   $a9910298626303321
996   $aEnergy Use in Global Food Production$92156578
997   $aUNINA