Food and Energy Resources provides an understanding of the influence of energy, land, and water resources on food production. Future supplies of energy resources will have a major impact on the ability of humans to provide themselves with food. A better understanding of these issues will help society make sound choices and enable government leaders to develop and organize the necessary programs for the effective use of energy and food resources. The book begins with a discussion of the energy flow in the food system. This is followed by chapters that examine alternatives for the use of the external solar energy; the role of energy in world agriculture and food supply; the energy, land, and labor inputs in several major crop systems in northeastern China; and energy and food relationships in developing countries. Subsequent chapters deal with issues such as the use of renewable energy sources and the extent to which agricultural resources are used to produce food or fuel. This book will provide engineers, economists, agriculturists, geographers, ecologists, nutritionists, sociologists, and natural resource specialists a perspective that will help solve the problem of providing food for people while protecting natural resources.
