The food-energy nexus episode artwork

EPISODE · Sep 8, 2023 · 38 MIN

The food-energy nexus

from Catalyst with Shayle Kann · host Latitude Media

Last time we talked to Dr. Michael Webber, we dug into the nexus between water and energy. This episode we’re diving into food. The connections are myriad. Food itself is just a means of energy storage, and a particularly good one at that. While photosynthesis is remarkably inefficient—averaging only 0.3% globally, compared to 90% or more in an electric motor—it stores energy for weeks to years. In the U.S. we use around 12% of our energy to produce food, in the form of inputs like diesel, fertilizer, and electricity. Meanwhile, the food system itself provides fuel to the rest of the energy system, through ethanol and other forms of bioenergy. So how do all these things fit together?  In this episode, Shayle talks to Dr. Webber, professor of mechanical engineering at the University of Texas–Austin, and chief technology officer at Energy Impact Partners, where Shayle is a partner. They cover topics like: The Green revolution, which added more energy to food production, improving yields while reducing the amount of people required The categories of energy consumption, such as fertilizers, on-site fuel, transportation, the cold chain and cooking Food waste, which in the U.S. reaches about 30 - 50% of edible food Why buying local is not necessarily good for the environment Why we should not use food for fuel, unless it’s waste by-products from food production How climate change affects the food system, for example by reducing the efficiency of photosynthesis and requiring more refrigeration to reduce spoilage The viability of indoor agriculture Recommended Resources: Climavores: Bursting the ‘eat local’ bubble Catalyst: The 3 pathways to alternative proteins Catalyst: From biowaste to ​‘biogold’ Catalyst: How well does soil actually store carbon? Catalyst is a co-production of Post Script Media and Canary Media. Are you looking to understand how artificial intelligence will shape the business of energy? Come network with utilities, top energy firms, startups, and AI experts at Transition-AI: New York on October 19. Our listeners get a 10% discount with the code pspods10. Catalyst is supported by Antenna Group. For 25 years, Antenna has partnered with leading clean-economy innovators to build their brands and accelerate business growth. If you're a startup, investor, enterprise, or innovation ecosystem that's creating positive change, Antenna is ready to power your impact. Visit antennagroup.com to learn more. Catalyst is supported by RE+. RE+ is more than just the largest clean energy event, it’s a catalyst for industry innovation designed to supercharge business growth in the clean energy economy. Learn more: re-plus.com.

Last time we talked to Dr. Michael Webber, we dug into the nexus between water and energy. This episode we’re diving into food. The connections are myriad. Food itself is just a means of energy storage, and a particularly good one at that. While photosynthesis is remarkably inefficient—averaging only 0.3% globally, compared to 90% or more in an electric motor—it stores energy for weeks to years. In the U.S. we use around 12% of our energy to produce food, in the form of inputs like diesel, fertilizer, and electricity. Meanwhile, the food system itself provides fuel to the rest of the energy system, through ethanol and other forms of bioenergy. So how do all these things fit together?  In this episode, Shayle talks to Dr. Webber, professor of mechanical engineering at the University of Texas–Austin, and chief technology officer at Energy Impact Partners, where Shayle is a partner. They cover topics like: The Green revolution, which added more energy to food production, improving yields while reducing the amount of people required The categories of energy consumption, such as fertilizers, on-site fuel, transportation, the cold chain and cooking Food waste, which in the U.S. reaches about 30 - 50% of edible food Why buying local is not necessarily good for the environment Why we should not use food for fuel, unless it’s waste by-products from food production How climate change affects the food system, for example by reducing the efficiency of photosynthesis and requiring more refrigeration to reduce spoilage The viability of indoor agriculture Recommended Resources: Climavores: Bursting the ‘eat local’ bubble Catalyst: The 3 pathways to alternative proteins Catalyst: From biowaste to ​‘biogold’ Catalyst: How well does soil actually store carbon? Catalyst is a co-production of Post Script Media and Canary Media. Are you looking to understand how artificial intelligence will shape the business of energy? Come network with utilities, top energy firms, startups, and AI experts at Transition-AI: New York on October 19. Our listeners get a 10% discount with the code pspods10. Catalyst is supported by Antenna Group. For 25 years, Antenna has partnered with leading clean-economy innovators to build their brands and accelerate business growth. If you're a startup, investor, enterprise, or innovation ecosystem that's creating positive change, Antenna is ready to power your impact. Visit antennagroup.com to learn more. Catalyst is supported by RE+. RE+ is more than just the largest clean energy event, it’s a catalyst for industry innovation designed to supercharge business growth in the clean energy economy. Learn more: re-plus.com.

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This episode is 38 minutes long.

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This episode was published on September 8, 2023.

What is this episode about?

Last time we talked to Dr. Michael Webber, we dug into the nexus between water and energy. This episode we’re diving into food. The connections are myriad. Food itself is just a means of energy storage, and a particularly good one at that. While...

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