When we eat a juicy orange, its flavours and texture usually come to mind, not barrels of fuel.
However, it has become important to pay more attention to the roles fossil fuels play in our food systems since nearly 15 per cent of global fossil fuel use occurs in these systems.
Food systems are often described as the journey from farm to table.
Fossil fuels on the other hand are natural energy sources formed from the remains of ancient plants, animals and microorganisms buried under layers of soil and rock which are transformed by heat and pressure into energy-rich materials known as fossil fuels.
The three main types of fossil fuels are coal, oil (petroleum) and natural gas.
In the field of agriculture, before humans began harnessing fossil fuel energy, the muscles of farmers, and in some cases draft animals, supplied the power to prepare seed beds, plant, cultivate, harvest and process crops.
In the 19th and 20th centuries, industrialised nations’ farmers transitioned from human and animal labour to fossil fuel-powered machinery, increasing efficiency and productivity.
Fossil fuels have remarkably high energy densities relative to humans’ and animals’ metabolic energy.
It is estimated that one gallon of gasoline (3.79 L) contains the work energy equivalent of 97 hours of human labour.
Petroleum and natural gas play crucial roles in agricultural logistics and food processing.
However, their use contributes to significant environmental issues, including global warming, air pollution and water contamination.
As non-renewable resources (fossil fuels) become scarcer, finding alternative energy sources is essential for ensuring long-term environmental sustainability and mitigating these adverse impacts on the planet.
Fossils in food
A few of the factors are described below:
• Food type: Animal products, such as, meat, dairy, and eggs require more fossil fuel energy to produce, process and transport.
Also, processed foods, with complex supply chains, packaging and processing, require more fossil fuel energy.
On the other hand, plant-based foods such as fruits, vegetables, whole grains and legumes tend to require less fossil fuel energy.
To put this in perspective, it takes 25-30 kcal of fossil fuel energy to produce 0.25g of beef; 10-15 kcal of fossil fuel energy to produce 0.25g of dairy; and 5-10 kcal of fossil fuel energy to produce 0.25g of poultry, while fruits and vegetables require 0.5-2 kcal of fossil fuel energy per kcal of produce and grains, 1-3 kcal of fossil fuel energy per kcal of grain produced.
• Production methods: Large-scale industrial farming operations rely heavily on fossil fuels for machinery, fertilisers and pesticides.
• Organic farming methods on the other hand tend to use fewer fossil fuels and more renewable energy sources.
Regenerative agriculture practices also prioritise soil health, biodiversity and efficient water use, reducing fossil fuel reliance.
• Transportation, distribution: Locally produced and consumed food tends to have a lower fossil fuel footprint, while foods transported long distances via air, land, or sea require more fossil fuel energy.
Impacts of fossil fuel use
Fossil fuel-intensive practices diminish the nutritional value of food produced, hence compromising the quality of food consumed.
The heavy reliance of the current food system on non-renewable fossil fuel resources threatens food security and future food supply.
Another issue of concern is the pollution that results from fossil fuel use. It is reported that 3.8 million people die annually from premature illnesses attributable to household air pollution caused by the inefficient use of solid fuels and kerosene for cooking.
Role, dietitians
Dietitians, as major stakeholders in the food and dietary ecosystem have a potential role to play in addressing fossil fuel dependency.
These roles include raising awareness of the links between fossil fuels, food choices and health.
Dietitians can equally encourage clients to opt for locally sourced and minimally processed foods, designing meal plans that minimise reliance on fossil fuel-intensive foods.
They can also advocate policies that reduce fossil fuel use in agriculture and promote sustainable food systems, build partnerships to support sustainable agriculture with local farmers.
Finally, dietitians can update themselves and their colleagues in their diverse work settings on the latest research on sustainable food systems, climate change, and human health.
It is imperative to dialogue about our reliance on fossil fuels and explore alternative energy sources.
Dietitians can play a vital role in this effort by positioning themselves as key participants in the ongoing conversation about sustainable food systems and climate change, aiming to protect the health of both people and the planet.
The writers are with the Department of Dietetics,
School of Biomedical and Allied Health Sciences,
College of Health Sciences, University of Ghana.
E-mails: badu.agyarko@st.ug.edu.gh/lboateng@ug.edu.gh
