Identification of major areas of energy utilization in the food processing/foodservice industry

Three main research objectives were: (1) to determine methods for increasing the ratio of the amount of food produced to the amount of energy expended; (2) to determine areas in which further research will lead to better energy utilization; and (3) to identify the effects of food laws and regulations upon energy utilization. The report includes the following topics: energy accounting models developed for the direct processes and for transportation; an application of the energy accounting model in representative chicken process industries and foodservice establishments; a review of the food laws and regulations pertaining to chicken processing, distribution and service; data analysis from the application of the energy accounting model and identification of large areas of energy utilization; a discussion of the influence of regulatory and other agencies upon energy utilization; and a presentation of areas for potential energy reductions.