Energy Use in the U.S. Food System

Energy is used throughout the U.S. food supply chain, from the manufacture and application of agricultural inputs, such as fertilizers and irrigation, through crop and livestock production, processing, and packaging; distribution services, such as shipping and cold storage; the running of refrigeration, preparation, and disposal equipment in food retailing and foodservice establishments; and in home kitchens. Dependence on energy throughout the food chain raises concerns about the impact of high or volatile energy prices on the price of food, as well as about domestic food security and the Nation’s reliance on imported energy. Use of energy in the food chain could also have environmental impacts, such as through carbon dioxide emissions.