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Energy Systems in the Food Supply Chain and in the Food Loss and Waste Valorization Processes: A Systematic Review

Author

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  • Daniel Hoehn

    (DEPRO’S Group, Department of Chemical and Biomolecular Engineering, University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain)

  • María Margallo

    (DEPRO’S Group, Department of Chemical and Biomolecular Engineering, University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain)

  • Jara Laso

    (DEPRO’S Group, Department of Chemical and Biomolecular Engineering, University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain)

  • Ana Fernández-Ríos

    (DEPRO’S Group, Department of Chemical and Biomolecular Engineering, University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain)

  • Israel Ruiz-Salmón

    (DEPRO’S Group, Department of Chemical and Biomolecular Engineering, University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain)

  • Rubén Aldaco

    (DEPRO’S Group, Department of Chemical and Biomolecular Engineering, University of Cantabria, Avda. de los Castros s/n, 39005 Santander, Spain)

Abstract

The intensity in energy consumption due to food production systems represents a major issue in a context of natural resources depletion and an increasing worldwide population. In this framework, at least a third of global food production is being lost or wasted. Moreover, about 38% of the energy embedded in total food production is being lost. Consequently, the assessment of energy consumption in food systems, and in food loss and waste valorization systems, is an increasing trend in recent years. In this line, this work presents a systematic review, selecting 74 articles from a search of 16,930 papers regarding the key words “energy assessment food”. The aim was to determine the current and historical trends in this field of research. Results pointed to a worldwide acceleration in trends since 2014, standing out in China and other Asian countries. Concerning the topics of the publications, energy consumption in the food sector is a research field which has existed since 1979. Moreover, the study of energy valorization systems using food loss and waste is an increasing trend since 2010. Additionally, publications focused on the water–energy–food nexus appeared firstly in 2014 and have grown exponentially. Moreover, life cycle assessment highlights as the most widespread methodology used.

Suggested Citation

  • Daniel Hoehn & María Margallo & Jara Laso & Ana Fernández-Ríos & Israel Ruiz-Salmón & Rubén Aldaco, 2022. "Energy Systems in the Food Supply Chain and in the Food Loss and Waste Valorization Processes: A Systematic Review," Energies, MDPI, vol. 15(6), pages 1-15, March.
    • Handle: RePEc:gam:jeners:v:15:y:2022:i:6:p:2234-:d:774524
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    References listed on IDEAS

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