Sustainable Sustenance

dc.contributor.advisor	Rempel, Alexandra
dc.contributor.advisor	Rempel, Alan
dc.contributor.author	Xthona, Tabit
dc.contributor.author	Shindelman, Sarah
dc.contributor.author	Carter, Dylan
dc.contributor.author	Goldberg, Julie
dc.date.accessioned	2012-02-06T22:20:13Z
dc.date.available	2012-02-06T22:20:13Z
dc.date.issued	2011-12
dc.description	Website produced for HC 441: Science Colloquium: Energy in Transition, Robert D. Clark Honors College, University of Oregon, Fall Term 2011.	en_US
dc.description.abstract	In order to meet demand in the U.S., current food production uses about 50% of the country's land area, 80% of its fresh water, and 17% of its fossil energy. Currently, much more energy goes into production than we get out in calories. On average, the caloric input to output ratio for animal protein is 28:1 and 3.3:1 for plant protein. This amount of energy input is not sustainable and needs to be changed to ensure future food security. This web page exists to provide information on status quo food production practices and lead consumers towards more sustainable sustenance systems.	en_US
dc.identifier.uri	https://hdl.handle.net/1794/11931
dc.language.iso	en_US	en_US
dc.publisher	University of Oregon, Clark Honors College	en_US
dc.rights	rights_reserved	en_US
dc.subject	Food security
dc.subject	Food industry
dc.subject	Sustainability
dc.subject	Food trade
dc.title	Sustainable Sustenance	en_US
dc.type	Website	en_US