Energy Smart - Food for People and Climate

A recent FAO study has shown that around one-third of the food we produce is not consumed. A
significant share of total energy inputs are embedded in these losses. In low-GDP countries most food
losses occur during harvest and storage. In high-GDP countries, food waste occurs mainly during the retail,
preparation, cooking and consumption stages of the food supply chain.
The aim of this paper is to discuss how the entire food sector, from the farmer's field to the consumer's
plate, can become more 'energy-smart'. Becoming energy-smart will require a transformation along the
food chain that involves:

• relying more on low-carbon energy systems and using energy more effi ciently;
• strengthening the role of renewable energy within food systems;
• providing greater access to modern energy services for development, and at the same time supporting the achievement of national food security and sustainable development goals.