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Fossil Food: Energy in Ag
The energy we use to grow and move the food we eat.
In 2004, the U.S. exported nearly $20 million worth of lettuce while it imported $20 million worth of Mexican lettuce.
While California-grown brussels sprouts head north to Canada, the state imports them from Belgium and Mexico.
International strawberry imports to California peak during the state’s strawberry season.
Half of California’s processed tomato exports go to Canada, which ships $36 million worth of processed tomatoes to the U.S. annually.
In 2003, New York shipped $1.1 million worth of California almonds to Italy, while importing $1.1 million worth of almonds from Italy.
Sources: Agricultural Marketing Research Center, International Society for Ecology and Culture, and USDA, via Mother Jones.
These are a few of the figures from our conventional food system. While they highlight economic activity, trade, and gross domestic product, they do not account for the full climate impacts that our food choices have on our global environment.
Research has shown that in the U.S. the energy used to grow, make and move the food we eat is 16% of total energy consumption.
More facts related to this issue are posted at Tim Crosby's blog Food System Factoids.
Below is a presentation about the consumption, calories, and emissions related to our food supply and the impacts to our regional economy.
Fossil Food: Energy in Ag presentation (2.7MB)
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