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C&ENMay6, 1974
Editorial
Food and the total system As we observe our problems, and even our crises, generally we are too often inclined to view them in isolation. There is a likelihood of our doing just this as increasing attention now is given to the world situation in food and nutrition. The specialized technologist, economist, or sociologist is naturally inclined to consider the mountain to be what he sees from his valley. Yet the matter of food is so basic that it must be viewed as central to the whole system of human society and viewed from all angles. If it can be attacked from the total systems approach, the chances of long-range solution are likely to be greater than we have yet seen. The political elements in such an approach are formidable. Even a more integrated study of the scientifically and economically oriented aspects should yield a clearer analysis of the problem. An interesting example of such study appeared in Science, April 12, 1974, by Eric Hirst, under the title "Food-Related Energy Requirements." Hirst reckons the energy used by the U.S. food cycle to be 12% of the national energy budget. Noting that food accounts for 20% of the disposable personal income, he sees a number of relationships that are important to how we get along in the future. Hirst uses 1963 figures for his specific calculations as he considers those the latest organized data that are dependable. However, trends are seen that indicate rises in both energy costs and dollar costs per unit of nutrition as our society has become more affluent. The shift toward expensive foods such as beef and processed foods, as well as greater consumption of food away from home, has increased expenditures without affecting per capita food consumption. Among several interesting conclusions it is observed that processed fruits and vegetables are particularly energy-intensive in regard to both the energy they provide and their protein content. Fresh vegetables are a more energy-efficient source of protein than is meat. The residential sector of the food system is the most energy-intensive in terms of energy consumed per dollar of food-related expenditure because of kitchen appliances and automobiles. More than two thirds of the electricity used goes into the trade and household sectors. These observations suggest that technological developments to improve the efficiency of the food handling system as opposed to simply improving the convenience might be more beneficial in our food system as problems of energy costs and availability rise. Farming practices could be made more energy-efficient by mechanical operation, mechanical improvements, more efficient use of fertilizers, and better crop rotation. These data and observations are particularly pertinent to the system in the U.S. where we have great agricultural resources and expensive labor. Viewed internationally, as both the energy and the food situation must be, some of these relationships are inverted, for energy-rich countries (particularly those with great petroleum resources) have poor agricultural resources and far less expensive labor. There energy might very well be traded for technology to the advantage of both. More than the improvement of nutrition is required to lift the productivity of human beings over much of the world, but if such progress can be effected along with the more efficient use of energy in the food chain, the present dismal outlook for the world's people might be brightened somewhat. There are few more important challenges to scientific and technological development in dealing with the more overwhelming problems of the world. Richard L. Kenyon
C&EN EDITORIALS REPRESENT ONLY THE VIEWS OF THE AUTHOR AND AIM AT INITIATING INTELLIGENT DISCUSSION.
