Are intensive food production systems justified?

Abstract

Over the last twenty years many new substances have been developed as potential foods for man. Although the raw materials from which these novel foods are made may cost next to nothing, what is the energy cost of the processing which changes the basic ingredient into acceptable food?

Citation

Lewis, C.W. (1976), "Are intensive food production systems justified?", Nutrition & Food Science, Vol. 76 No. 2, pp. 16-19. https://doi.org/10.1108/eb058649