Thermodynamics and Local Eating

I've never been against international trade, though I believe the playing field needs to be equalized in order for the system to be just. I also thought that increasing world trade was inevitable, and therefore "making the best of the situation" seemed like a more realistic approach than "down with foreign trade." However the heightened cost of fuel is calling that inevitability into question.

Here's an interesting article in the BBC that measures the economy in terms of energy put into production:

"Even before its sea voyage, the calorific value of US wheat is only twice the amount of calories expended to produce it. Compare this with cassava production in Tanzania where 23 times the calorific value is gained for each calorie of human energy input.

Is it energetically sound, socially advisable and economically sensible in the long term to encourage and sustain such long two-way supply chains that evolved in a low-cost energy ere? ...

Could it be more sustainable and cost effective for donors to pay farmers a "fair" price to develop food production for local markets - based on costs of fuel, importing food, the risk of the supply chain collapsing or moving to another country, and so on?" (Dr Peter Baker is a commodities development specialist at CABI, a not-for-profit agricultural research organisation)