Food production accounts for at least 15 percent of global fossil fuel consumption, according to a new study. The production, transport and storage of food contributes 4.6 gigatons of CO2 equivalents to global emissions every year, the non-governmental organization Global Alliance for the Future of Food announced when presenting the report. This corresponds to the emissions of all states in the European Union and Russia combined. According to the authors, the study is the first estimate of fossil fuel consumption throughout the food industry supply chain.
“The food industry has a fossil fuel problem. To prevent a climate catastrophe, we urgently need to decouple food production, like other sectors of the economy, from fossil fuels,” said Climate and Health Program Director at the Global Alliance for the Future of Food, Patty Fong. “A shift from fossil fuels to renewable energy and sustainable and organic agriculture would not only protect our planet, but also make food cheaper, increase food security, create jobs, improve health and help fight hunger.”
Oil companies are investing heavily in the petrochemical industry
While fossil fuel consumption in transportation and energy tends to decline due to the shift to renewable energy, oil companies are investing heavily in the petrochemical industry to produce plastics, pesticides and fertilizers, the study said. Large amounts of fossil fuels are used, especially in the production and packaging of food. Packaging plastic for food and fertilizers made up around 40 percent of petrochemical products.
The authors of the study call for the increased use of renewable energy in the food industry, the avoidance of highly processed foods and the review of tax breaks and subsidies for the agricultural industry.
“Current trends such as increasing consumption of processed foods will only increase the food industry’s dependence on fossil fuels,” said Alex Cheval of consulting firm Dalberg Advisors. “But there are also steps we can take now to reduce this dependence and a clear opportunity to transform food systems for the benefit of society and the environment.”
