Energy Use in the Santa Barbara Food System
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Data presented to the Community Environmental Council's Partnership Council in Santa Barbara, unpacking the truth behind energy and greenhouse gas use in the food system. Begins to answer "where is the energy?" Used as a discussion piece with UCSB Professor David Cleveland, who has published work used in this slide set.
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Energy Use in the Santa Barbara Food System
- 1. Energy in the Santa Barbara Food System CEC Partnership Breakfast October 18, 2012 Smarts, strategy, and messaging for the greater good. 415.305.3058 SETH@NICKINSON.COM
- 2. The Local Food System 2
- 3. Energy Consumption in the US Food System by Stage Disposing ??? Growing & Harvesting 21% Home Prep & Refrigeration Processing 31% 16% Packing 7% Restaurants & 7% Transporting Foodservice 4% 14% Retailing 3 Source: Heller, Keoleian (2000)
- 4. Santa Barbara County currently 41% of our land 99% 95% is in agriculture of $1 billion of our production food is is exported imported 87% in pasture if we ate 100% local 83% would be exported 4 Sources: Cleveland et al (2011); American Farmland Trust (2007), Agricultural Commissioner’s Office (2011)
- 5. GHG Emissions in the US Food System by Stage Retail and wholesale 5% Production Transportation 83% 11% Final Delivery "Food Miles" 4% 5 Source: Weber, Matthews (2008)
- 6. Sources of GHG in Food Production Soil management (fertilizer, pesticides) 43% Livestock digestion 30% Manure management 15% Diesel 9% Rice cultivation 2% Gasoline 1% 0 50 100 150 200 6 250 Source: EPA (2012) Million Metric Tons Carbon Equivalent (MMTCE)
- 7. Relative GHG Per Household by Food Group 0 0.25 0.5 0.75 1 Red Meat Dairy Cereals / Carbs Fruit & Vegetable Chicken /Fish / Eggs Beverages Oils / Sweets / Condiments 7 Source: Weber and Matthews (2008)
- 8. Energy to Grow Vegetables ratio of kcal in to kcal out Tomato Apple Orange Cabbage Potato Rice Wheat Soybean Soybean, Organic Corn Corn, Organic 0.00 0.50 1.00 1.50 2.00 2.50 3.00 3.50 4.00 kcal Input / kcal Output 8
- 9. Leverage Point: Waste Wasted by Consumer 15% Wasted in Transport, Actually Retail & 11% Produced and Restaurants Consumed 51% Wasted in Production 23% 9 Sources: Venkat (2011), Heller and Keolian (2000)
Editor's Notes
- Heller, Keoleian (2000) Life Cycle-Based Sustainability Indicators for Assessment of the U.S. Food System, The University of Michigan - Center for Sustainable Systems, Ann Arbor, MI, 1-60, CSS00-04.GHG would be different. 83% is GHG
- (cattle = 2% ofvalue)But rising 3 spots in last 3 years2/3 of CA strawberry acreage is in the “Santa Maria Region” – SB to Santa Cruz, and CA has 50% of America’s acreage and 80% of volume
- Didn’t include the household componentWeber and Matthews is the best life cycle assessment. But didn’t include consumer shopping.
- Production is 83% of GHG emissionsNotice that most of this is “indirect” emissions