Fossil fuels and industrial farming
A 2002 study from the John Hopkins Bloomberg School of Public Health estimated that, using
our current system, an average of three calories of energy were needed to create one calorie of
edible food. Some foods require far more, such as grain-fed beef, which requires 35 calories for
every calorie of beef produced.1 However, the study did not include the energy used in
Home
Refrigeration &
Preparation
31.7%
Food Retail
4.0%
Packaging 6.9%
Restaurants &
Caterers 6.9%
Transport
13.9%
Agricultural
Production
20.8%
Processing
15.8%
Energy Expenditures
Related to Food Production
Energy and food production April 2010
2
processing and transporting food. Studies that do include such factors estimate that it takes an
average of 7 to 10 calories of input energy to produce one calorie of food.2
Accounting for most of this wasteful equation are the industrial practices upon which our food
system is built. These include inefficient growing practices, food processing and storage, as well
as our system of transporting food thousands of miles between the field and the end consumer.
Growing practices
The biggest culprit of fossil fuel usage in industrial farming is not transporting food or fueling
machinery; it is the production of chemicals for fertilizers. As much as 40% of energy used in
the food system goes towards the production of artificial fertilizers and pesticides.1 Fertilizers are
synthesized from atmospheric nitrogen and natural gas, a process that takes a significant amount
of energy. Producing and distributing them requires an average of 5.5 gallons of fossil fuels per
acre.3
.....
Packaging, processing, and storing food
Approximately 23% of the energy used in our food production system is allocated to processing
and packaging food.4 Another 32% is burned in home refrigeration and cooking.4 While no study
has quantified the potential energy savings of buying locally, the practice of eating whole foods
generally decreases the use of fossil fuels for processing, packaging, and storing foods. For
example, compare all the energy and packaging behind a can of tomato sauce to simply buying
some tomatoes, basil, and garlic, and making it oneself.
Food transportation
As a result of industrial farming, our food is increasingly grown in concentration in specific areas
of the country. This is so common that it has shaped much of our country’s geographic
identities—the western Plains are wheat country, the Midwest is the Corn Belt—but it has
reached extremes. For instance, approximately 90% of all the fresh vegetables consumed in the
United States are grown in California’s San Joaquin Valley.3
This national-scale system is possible only because it uses large quantities of fossil fuels to
transport food products to the consumer. It is now common practice to ship food not just around
the country, but around the world. As a result, the average American food travels an estimated
1,500 miles before being consumed.1
Energy inputs in the food production system5
The three main purposes for which oil is used worldwide are food, transport, and heating.
Agriculture is almost entirely dependent on reliable supplies of oil for cultivation and for
pumping water, and on gas for its fertilizers. For every calorie of energy used by agriculture
itself, five more are used for processing, storage and distribution.
Oil refined for gasoline and diesel is critical to run the tractors, combines and other farm
vehicles and equipment that plant, spray the herbicides and pesticides, as well as harvest
and transport food and seed
Food processors rely on the just-in-time (gasoline-based) delivery of fresh or
refrigerated food
Food processors rely on the production and delivery of food additives, including
vitamins and minerals, emulsifiers, preservatives, coloring agents, etc. Many are oil-
based. Delivery is oil-based.
Food processors rely on the production and delivery of boxes, metal cans, printed paper
labels, plastic trays, cellophane for microwave/convenience foods, glass jars, plastic and
metal lids with sealing compounds. Many of these are essentially oil-based.
Delivery of finished food products to distribution centers in refrigerated trucks. Oil-
based, daily, just-in-time shipment of food to grocery stores, restaurants, hospitals,
schools, etc., all oil-based; customer drives to grocery store to shop for supplies, often
several times a week
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