食品的生产、加工和配送消耗了美国总能源供应的17%左右。大约4%的总能源供应用于运输食物。表l显示了食品系统各组成部分的能耗。有趣的是，这张表格显示，食品配送系统中约三分之一的能源用于人们在零售店或餐馆购买食品的交通。就实际燃料使用量而言，每年约有125亿升（33亿加仑）的柴油和汽油用于运输农业投入品、商品和制成品。 表2给出了食品和纤维系统中燃料使用的明细。据估计，30%的加工食品在运输和配送过程中需要冷藏。运输冷冻产品的额外能源需求从公路拖车的15%增加到乳制品运输卡车的30%增加不等。以上信息无疑表明，食品运输系统中存在大量节能空间。持续的燃料短缺和飞涨的燃料成本使得有计划的节能实践成为必要。 在不久的将来，交通节能方面的收益很可能将通过管理实践和技术发展方面的许多微小变化而不是通过单一或“奇迹”的发展来实现。本文的目的是回顾现有的和正在发展的运输管理技术和设备技术，旨在在食品配送过程中节约能源。讨论将尽可能局限于食品运输。引文:俄亥俄州辛辛那提ASHRAE学报第87卷第2部分研讨会

The production, processing, and distribution of food consumes about 17% of the total U.S. energy supply. About 4% of the total energy supply is used for transporting food. Table l shows the energy consumption for the various components of the food system. Interestingly, this' table shows that about one-third of the energy used in the food distribution system is for transportation by people to purchase food at retail stores or restaurants.In terms of actual fuel use, approx. 12.5 billion L (3.3 billion gal) of diesel and gasoline fuel are used annually to transport farm inputs, commodities, and manufactured food products. Table 2 gives a breakdown of fuel use in the food and fiber system.An estimated 30% of the manufactured foods require refrigeration during transport and distribution. The extra energy requirements for transporting refrigerated products range from 15% more for highway trailers to 30% more for dairy delivery trucks. The above information leaves no doubt that there is plenty of room for energy conservation in the food transport system. Continuing fuel shortages and skyrocketing fuel costs make planned energy conservation practices a necessity.Gains in transportation energy conservation in the near future most probably will be attained through many small changes in management practices and technological developments rather than through a single or "miracle" development. The purpose of this paper is to review the existing and developing transportation management techniques and equipment technologies aimed at conserving energy during food distribution. As much as possible, the discussion will be limited to food transportation.