Energy use in convenience foods : Tracing inputs from primary through final product

Ready-to-heat or ready-to-eat foods do not necessarily take more energy than similar foods prepared at home. Less waste and more efficient ovens can give the processor an energy advantage. Tracing these foods from fishing or agriculture through home use shows that a major energy saving could be made by substituting vegetable proteins for animal or fish proteins. Reduced use of conventional home ovens and freezers would also make a contribution to energy conservation. Metal packages, grocery shopping and energy to make processing machinery add significantly to the total energy input only in certain circumstances.