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Energy, climate and food

机译：能源，气候与食物

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Irecently had the privilege to be a session speaker at the annual meeting of the Northwest Food Processors Assn. Jan. 13-16 in Portland, Ore. I was struck by the seriousness with which the food industry's senior management is considering the risks and opportunities regarding energy. The willingness to have an open and serious discussion about the future impacts of energy and climate change was both impressive and timely. This industry faces potentially game-changing influences around costs, the demands of consumers and the demands of food retailers. I thought this would be an interesting case to look at in more detail. The U.S. food industry has evolved for decades on a diet of cheap, freely available energy. This inevitably is reflected in the industry's operations. The various energy-related aspects of food processing and packaging, food preparation, sterilization, refrigeration, etc., have tended to be viewed separately with a relatively low level of integration. Elsewhere in the world, where energy prices have traditionally been higher, there is a higher degree of energy integration, including extensive heat recovery from process to process.
机译：最近，我有幸在西北食品加工者协会的年会上担任演讲嘉宾。 1月13日至16日在俄勒冈州的波特兰市，食品行业的高级管理人员正在考虑能源方面的风险和机遇，我对此感到震惊。愿意就能源和气候变化的未来影响进行公开认真的讨论，既令人印象深刻又及时。这个行业面临着潜在的改变游戏规则的影响，涉及成本，消费者需求和食品零售商的需求。我认为这是一个有趣的案例，需要更详细地研究。数十年来，美国食品工业以廉价，免费的能源为食。这不可避免地反映在行业运营中。倾向于以相对较低的集成度来单独查看食品加工和包装，食品制备，灭菌，冷藏等与能源有关的各个方面。在世界其他地方，传统上能源价格较高，能源集成程度更高，包括各个过程之间的大量热回收。

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