Reductions in the energy intensity of the UK food chain

A Masters dissertation Reductions in the energy intensity of the UK food chain: where should they be made, and would consumers support them? Rebecca White, 3 September 2004, Environmental Change and Management, University of Oxford, points out that more than 50% of a supermarket's lorries are now temperature controlled for movement of chilled or frozen goods.

It also highlights the fact that around 16% of the food we buy is thrown away. The vast majority (constituting 11%) is made up of food that is spoiled or ends up being thrown away uneaten. Only the small remainder is vegetable peelings and so forth.