Last time we talked to Dr. Michael Webber, we dug into the nexus between water and energy. This episode we’re diving into food. The connections are myriad.

Food itself is just a means of energy storage, and a particularly good one at that. While photosynthesis is remarkably inefficient—averaging only 0.3% globally, compared to 90% or more in an electric motor—it stores energy for weeks to years.

In the U.S. we use around 12% of our energy to produce food, in the form of inputs like diesel, fertilizer, and electricity. Meanwhile, the food system itself provides fuel to the rest of the energy system, through ethanol and other forms of bioenergy.

So how do all these things fit together? 

In this episode, Shayle talks to Dr. Webber, professor of mechanical engineering at the University of Texas–Austin, and chief technology officer at Energy Impact Partners, where Shayle is a partner. They cover topics like:

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Catalyst is a co-production of Post Script Media and Canary Media.

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