The Embodied Energy of Food

How our Livestock Utilize
the Embodied Energy of Food

The embodied energy is defined as the total amount of energy required to produce a particular product. In the case of the food we eat, the embodied energy involves all of the processes from soil preparation, to planting, to watering, to fertilizing, to harvesting, to packaging, to transportation, to refrigeration and so on and so forth.

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Click here to learn more from the USDA’s report on Energy Use In The U.S. Food System, which paints a vivid realization of what it really takes to put food on our tables.


This realization becomes particularly concerning when you consider that we throw away 40% of all of the food that is produced in the U.S. Not only are our livestock recycling good food, and reducing methane production, they are maximizing the use of the tremendous amount of embodied energy in our national food production system.

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