Energy consumption in agri-food chain
       » Globally, the agri-food chain: 
       -  consumes 30 % of the world’s available energy 
       -  more than 70 % consumed beyond the farm gate (after harvest).
       » More than 1/3 of the food we produce is lost or wasted, and with it about 38 % of 
          the energy consumed in the agri-food chain.
                                                    Source: FAO - the role of energy in food security and climate (
                                                                  http://www.fao.org/3/an913e/an913e01.pdf) 
                     Data from the EU
    » The energy for food production (field to fork): 26 % of the EU’s energy 
     consumption.
                             (JRC, 2015)
              http://publications.jrc.ec.europa.eu/repository/bitstream/JRC96121/ldna27247enn.pdf 
             •   Shares of energy in the production 
                 stages is very different in different 
                 products: 
             -   For meat and dairy the agriculture step 
                 is overwhelming,
              
             -   packaging  plays  an  important  role  in 
                 the  ‘bottled’  products  (milk,  oil,  beer 
                 and mineral water). 
             •   In  the  field,  farming  practices 
                 determine  to  a  large  extent  the 
                 amount of  energy  inputs  used  in 
                 crops.
                                                                                       Shares of energy embedded in a kilogram of each 
                                                                                        of the 17 products along the different production 
                                                                                                               steps (JRC, 2015)
                                                                                       http://publications.jrc.ec.europa.eu/repository/bitstream/JRC96121
                                                                                       /ldna27247enn.pdf
                                 ΕισαγΣκωογπήό: ς Τρτηόπς οερι Κγαασλίλαιέςργειας
                                        Greenhouse Gas Emissions -
                                     Carbon          Fossil fuel,  deforestation, land clearing for 
                                     dioxide         agriculture, and degradation of soils. 
                                      (CO2)
                                                       Most N2O is produced after croplands are 
                                     Nitrous           fertilized, when soil microbes convert some of 
                  GHGs                oxide            the applied nitrogen from fertilizer and manure 
                                      (N2O)            into N O. 
                                                            2
                                                       Burning biomass to prepare fields
                                                       Ruminant livestock digest their food through 
                                                       enteric fermentation, which produces 
                                     Methane           methane.
                                       (CH )
                                           4           Rice grown in paddies, where bacteria break 
                                                       down biomass submerged in the fields.
                    ΕισαγΣκωογπήό: ς Τρτηόπς οερι Κγαασλίλαιέςργειας
                       Contribution of Agriculture to 
                           Global GHG Emissions
                    Agriculture, which is a significant contributor 
                    to global GHG  emissions, must do its share 
                         to minimize climate change