Energy Use Drivers and Trends in the UK Food Value Chain and their Emission Implications

Abstract

The United Nations Environment Programme (UNEP) and the International Energy Agency have projected a substantial increase in the global number of cooling devices from 3.6 billion to 9.5 billion by 2050. Cooling technologies play a crucial role in modern societies, extending the shelf life, safety, and quality of perishable goods, including food, vaccines, and temperature-sensitive items (UNEP, 2021). This research focuses on understanding the environmental effects and greenhouse gas (GHG) emissions from food industry in the UK. The study aims to compile a database of energy consumption and emission of greenhouse gases during foods distribution and processing, assess food value chain emissions, identify energy use trends, propose opportunities for action, and achieve zero-carbon emissions by 2050. To investigate energy consumption and GHG emissions in the UK's food industry, a descriptive review of literature was conducted, relying on literature and stakeholders' reports. The findings revealed a dearth of information on energy use and emissions in food manufacturing and distribution. The study's results contribute valuable data to fill this knowledge gap. Energy consumption patterns were identified through a life cycle model, demonstrating that over 20 percentage of GHG emitted and 18 percentage of energy used primarily in the United Kingdom were associated with consumption and production of food. Dairy production and meat processing were found to be energy-intensive activities in the food value chain. Moreover, the study explored the complex linkages between dietary habits and energy use in the food supply chain, emphasizing the importance of sustainable consumption patterns in reducing energy impacts. The study also analysed greenhouse gas emissions and trends in energy consumption in the UK's food industry. The presence of processed meals in the modern diet was identified as a factor impacting energy use along the supply chain. Transportation efficiency gains and shorter supply chains were suggested as potential means to reduce refrigeration emissions and spoilage risk. To achieve zero-carbon emissions, strategies such as improving energy efficiency, adopting sustainable cooling technologies, and reducing food loss and waste were proposed. The research concludes that addressing the environmental impact of cooling technologies is crucial, and implementing energy-saving practices can contribute to preserving food quality while reducing negative environmental impacts. Supporting a more plant-based diet can also help lessen the environmental impact of food production. Enhancing the energy efficiency of cold and cooling chains is essential to minimize their environmental footprint while maintaining food safety and quality. Overall, this study provides valuable insights for food supply chain operators in the UK and supports the broader goal of achieving sustainable and zero-carbon emissions in the food industry.