Around 19 percent of total energy used in America is taken up in the production and supply of food.
Presently, this mostly comes from non-renewable energy sources, which are in short supply.
Therefore, it is of paramount importance that ways of reducing this significant fuel consumption in the US food system are found.
David Pimentel and his colleagues at the university have set out a number of strategies, which could potentially cut fossil energy fuel use in the food system by as much as 50 percent.
The first suggestion they have put forward is that individuals eat less, especially considering that the average American consumes an estimated 3,747 calories a day, a staggering 1200-1500 calories over recommendations.
Traditional American diets are high in animal products, and junk and processed foods in particular, which by their nature use more energy than that used to produce staple foods such as potatoes, rice, fruits and vegetables.
According to researchers, by just reducing junk food intake and converting to diets lower in meat, the average American could have a massive impact on fuel consumption as well as improving his or her health.
The researchers have also suggested that moving towards more traditional, organic farming methods would help because conventional meat and dairy production is extremely energy intensive.
Similarly, in crop production, reduced pesticide use, increased use of manure, cover crops and crop rotations improve energy efficiency.
Finally, changes to methods of food processing, packaging and distribution could also help to reduce fuel consumption.
Although well-established energy-saving considerations in lighting, heating and packaging materials all have their part to play, the researchers again highlight individual responsibility as having the biggest impact.
They contend that the most dramatic reduction in energy used for food processing would come about if consumers reduced their demand for highly processed foods.
This would also help cut down food miles and its related fuel cost as US food travels an average of 2,400 km before it is consumed.
This study argues strongly that the consumer is in the strongest position to contribute to a reduction in energy use.
The study is published in the Springer journal Human Ecology.