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Energy in the U.S. Food System in 2000; Structural and Technological Changes

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  • VanArsdall, R. Thomas

Abstract

Energy saving technologies which currently are undergoing adoption normally are successful for non-energy reasons. New technologies still are using energy to increase production, replace labor and other inputs and reduce risk. Similar motivational forces likely will continue to underlie technological and structural changes for some time.

Suggested Citation

  • VanArsdall, R. Thomas, 1977. "Energy in the U.S. Food System in 2000; Structural and Technological Changes," 1977 AAEA-WAEA Joint Meeting, July 31-August 3, San Diego, California 283625, American Agricultural Economics Association (New Name 2008: Agricultural and Applied Economics Association).
    • Handle: RePEc:ags:aaea77:283625
    DOI: 10.22004/ag.econ.283625
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    Resource /Energy Economics and Policy;

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