For more than a decade now researchers have shown the link between energy prices and food prices. At first sight this might seem surprising. In traditional or romantic associations with growing food, there is no link between the cost of energy and food production. Growing crops in your garden does not need more than sunlight, soil and water. Yes, that was long ago. Industrial production of food is heavily relying on energy to heat, feed and water plants or animals. Additionally, the supply chains have become far more distant, which increases the CO2 footprint even further. Therefore, it is no longer surprising that a great number of econometric studies confirm the close link of energy prices and subsequent pressure on food prices. This is not restricted to Europe, but has reached global contamination.
Enjoying seasonal local food is a double catch solution. You grow according to local weather conditions and use traditional conservation methods, if the crop is exceeding your demand at that time. Providing heating for animals to increase productivity or quality of products appears to be one of the most wasteful ways to further increase the spiralling up of energy and food prices.
In agricultural science there is a lot of research into the “energy intake” of animals to better grow or produce more milk etc. This is the expensive intermediary step using energy to produce energy intake for animals rather than humans. It is surprising that we take so many years to address these well-known linkages that have turned to serious problems after Russia’s war on Ukraine. Agriculture and farmers can be part of the solution rather than a problem themselves, if the link of energy consumption and food prices is taken seriously. 
Food Change
Changing habits of eating is among the most difficult behavioral changes. We get so used to our habits to prefer certain alimentary mixtures that we tend to believe we can no longer change them. Depending on our will power we are able to command for more or less longer periods our food intake. Bodily functions of blood pressure or insulin levels play tricks on us of a powerful kind. Therefore it is interesting to see towards the end of a food market what kind of food is sold and what has been left over.
In the historic market of the food, wine and spice loving region of Burgundy in Dijon the ad hoc inspection of an étalage was surprisingly different from my expectation. ‘Paté’ containing meat was left over towards the end of the opening hours and the fish based ’Paté’ was almost sold out. A change towards a more healthy and somewhat more sustainable diet is slowly creeping into societies. This gives hope that food changes are possible and markets will adapt eventually as well. It is a change for the better for each person and our societies as well as the planet.
