Energy Efficiency - Agricultural
Reducing Natural Gas Use for Rice Drying
Drying California rice crops uses approximately 6 million therms of natural gas per year. Alternative varieties of rice are being studied for "cracking resistance". By increasing cracking resistance, rice can be left longer in fields to dry, reducing the amount of gas consumed. For more information about this project, click here.
Energy Conservation in Produce Coolers and Cold Storage
The project is identifying energy efficiency opportunities in produce coolers and cold storage units utilizing technological innovation as well as alternative management practices. For more information about this project, click here.
"Low Carbon Diet" Initiative
Food systems consume close to 16% of the total energy use in the U.S. (Henderson, 1996). With growing concern about climate change and energy security, guidelines are needed that will allow consumers and food service providers to make choices about how foods are produced, packaged, processed, and transported. The goal of this initiative is to study energy intensity and greenhouse gas emissions throughout the food system, from "farm to fork" in order to identify technologies, methods, and consumer food choices that can reduce energy and carbon emissions of the food system. For more information about this project, click here.