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Navigating the Challenges of Sustainability in the Food Processing Chain: Insights into Energy Interventions to Reduce Footprint

Author

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  • Orlando Corigliano

    (Department of Mechanical, Energy and Management Engineering, University of Calabria, 87036 Rende, Italy)

  • Pietropaolo Morrone

    (Department of Mechanical, Energy and Management Engineering, University of Calabria, 87036 Rende, Italy)

  • Angelo Algieri

    (Department of Mechanical, Energy and Management Engineering, University of Calabria, 87036 Rende, Italy)

Abstract

This review paper examines the critical intersection of energy consumption and environmental impacts within the global food system, emphasizing the substantial footprint (including land usage, costs, food loss and waste, and carbon and water footprints) associated with current practices. The study delineates the high energy demands and ecological burdens of food production, trade, and consumption through a comprehensive bibliographic analysis of high-impact research papers, authoritative reports, and databases. The paper systematically analyzes and synthesizes data to characterize the food industry’s current energy use patterns and environmental impacts. The results underscore a pressing need for strategic interventions to enhance food system efficiency and reduce the footprint. In light of the projected population growth and increasing food demand, the study advocates for a paradigm shift towards more sustainable and resilient food production practices, adopting energy-efficient technologies, promoting sustainable dietary habits, and strengthening global cooperation among stakeholders to achieve the Sustainable Development Goals. Investigations have revealed that the food system is highly energy-intensive, accounting for approximately 30% of total energy consumption (200 EJ per year). The sector remains heavily reliant on fossil fuels. Associated greenhouse gas (GHG) emissions, which constitute 26% of all anthropogenic emissions, have shown a linear growth trend, reaching 16.6 Gt CO2eq in 2015 and projected to approach 18.6 Gt CO2eq in the coming years. Notably, 6% of these emissions result from food never consumed. While the water footprint has slightly decreased recently, its demand is expected to increase by 20% to 30%, potentially reaching between 5500 and 6000 km 3 annually by 2050. Energy efficiency interventions are estimated to save up to 20%, with a favorable payback period, as evidenced by several practical implementations.

Suggested Citation

  • Orlando Corigliano & Pietropaolo Morrone & Angelo Algieri, 2025. "Navigating the Challenges of Sustainability in the Food Processing Chain: Insights into Energy Interventions to Reduce Footprint," Energies, MDPI, vol. 18(2), pages 1-40, January.
    • Handle: RePEc:gam:jeners:v:18:y:2025:i:2:p:296-:d:1564687
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    References listed on IDEAS

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