Biofuels: Is Growing Food for Energy a Good Idea?

At first glance, food and renewable energy appear to be two different worlds. But there is increasingly an overlap, and even competition, between the land used to grow food and the land used to produce ‘green’ fuel. Discover how we can benefit from biofuels without undermining food security.

About 7% of the world’s crops and 8% of agricultural land is used for biofuel production.^{1, 2} To put this into perspective, the land used to grow biofuels consumed in Europe alone spans 9.6 million hectares—an area larger than Ireland.³ Additionally, a significant portion of the world’s food resources is redirected toward fuel: 18% of global vegetable oil is turned into biodiesel, while 10% of the world’s grains are transformed into ethanol to mix with petrol.⁴

Modern biofuels are the world’s largest source of renewable energy, accounting for 55% of all renewables and over 6% of the global energy supply.⁴ They are often promoted as a renewable and greener way to power vehicles (cars, trucks, and even planes) compared to fossil fuels. However, with food prices rising globally and the challenge of feeding a growing population on limited land, should we really turn essential food crops into fuel for vehicles?

Modern biofuels are the world’s largest source of renewable energy, accounting for 55% of all renewables and over 6% of the global energy supply.

What Exactly Are Biofuels, and How Are They Made?

Biofuels are fuels made from natural, renewable materials like plants or other biomass. Two of the most well-known types of biofuels are ethanol (or bioethanol) and biodiesel. Ethanol (or bioethanol) is an alcohol made by fermenting sugars and starches from crops such as corn, sugarcane, and wheat. It has been used as a fuel since the early 19th century, first for lamps and later for engines, replacing whale oil for lighting and powering farm machinery and cars until petroleum products took over in the 20th century. Ethanol became popular again during the oil crisis of the 1970s, when fuel prices were very high, and shortages hit many countries.^{5, 6}

Biodiesel, on the other hand, is a renewable fuel made from oils and fats, such as rapeseed oil, waste cooking oil, and even animal fats. It mainly consists of FAMEs (fatty acid methyl esters), which are chemicals created when oils or fats are treated to make them burn efficiently as fuel.^7,8

You have probably used biofuels plenty of times, whether simply burning wood to warm a winter cabin or by using E10 or E85 at a fuel station, a blend of gasoline with 10% or up to 83% ethanol, respectively.⁹ The appeal of biofuels is partly due to their “carbon neutrality” - plants used for biofuels absorb CO₂ as they grow, which can offset the emissions released when the biofuel is burned.¹⁰

Ethanol is alcohol made from fermenting sugars and starches from crops. You'll find it in E10 or E85 at the petrol station. Discover if your vehicle can run on E10. Biodiesel is made from oils and fats. It can be used to heat your home, generate electricity, or power diesel engines. It can typically be used interchangeably with regular diesel.

If biofuels are natural and renewable, what’s the catch?

When biofuels were first introduced, they were hailed as a revolutionary way to reduce greenhouse gas emissions, support energy independence, and give farmers new market opportunities. In the early 2000s, countries like Brazil set ambitious goals, like using ethanol derived from sugarcane as a major energy source. Brazil aimed to reduce fossil fuel imports by relying on homegrown biofuels. This vision was appealing—biofuels seemed like a win-win for energy and the environment.¹⁰ But biofuels are not a perfect solution.

Cosmopolis, Sao Paulo State, Brazil, 11/02/2023. Since the 2000s, sugarcane monocultures have replaced hectares of Brazilian forests to produce ethanol, relying on unregistered rural workers hired temporarily for the harvest. (Photo by Ricardo Funari via Getty Images)

Unintended Consequences of Biofuels

To quote journalist George Monbiot in an article he wrote for The Guardian, “If food is used to power cars or generate electricity or heat homes, either it must be snatched from human mouths, or ecosystems must be snatched from the planet’s surface, as arable lands expand to accommodate the extra demand.” In other words, turning food crops into fuel has significant drawbacks, particularly regarding food prices and land use.⁴

“If food is used to power cars or generate electricity or heat homes, either it must be snatched from human mouths, or ecosystems must be snatched from the planet’s surface..." - George Monbiot

Biofuels and The Rise of Food Prices

By diverting crops to fuel production, biofuels have contributed to rising food prices. In Mexico, for example, U.S. corn is a staple for making tortillas. But when more of this corn was redirected to biofuel production, tortilla prices spiked, impacting low-income communities dependent on this affordable staple.¹⁰ And this kind of problem is getting worse.

A 2022 study found that by 2030, only 29% of global harvests from 10 major crops will likely be consumed as food in the countries where they’re grown—down from about 51% in the 1960s. This shift makes achieving the United Nations’ Sustainable Development Goal 2: ending hunger by 2030 challenging. The study further projects that about 16% of these crops will be used for livestock feed, while a growing share is allocated to industrial uses, including biofuels.¹¹ 

The global middle class is growing, and this exacerbates the problem. As incomes rise, more people seek animal-based products, convenient processed foods, and industrial products derived from crops, like biofuels, bioplastics, and pharmaceuticals. These trends impact food security, as many crops are now bred specifically for export, processing, and industrial purposes rather than direct consumption. For example, in the U.S., less than 1% of corn grown is sweet corn, the type we eat fresh, canned, or frozen. Most of the corn is “field corn,” which is used for biofuels, animal feed, and food additives—showing how agriculture has shifted to support industries beyond just food.¹¹

In the U.S., less than 1% of corn grown is sweet corn - the type we eat.

Are biofuels really better for the climate?

One of the biggest challenges of our time is shifting from emissions-heavy fossil fuels to sustainable, low-carbon energy sources.

This challenge is especially tough in transportation. Options for cleaner technology are limited, the range of consumer needs is vast, and there are strict quality standards—especially for fuels like jet fuel. Many argue that biofuels offer a renewable alternative, made from biological materials rather than fossil fuels like gasoline and diesel.¹²

While biofuels might be less carbon-intensive in theory, this isn’t always true in practice. In Brazil, for example, natural ecosystems like rainforests have been cleared to make way for biofuel crops, releasing large amounts of stored carbon. Professor Dan Kammen of UC Berkeley found that when we account for this “indirect land use” impact, biofuels can be as bad—or sometimes worse—for the environment than fossil fuels.^13,14 One of the most troubling impacts of biofuels is their contribution to greenhouse gas emissions by pushing the conversion of carbon-rich forests, wetlands, and grasslands into farmland. This expansion of agriculture eats into natural spaces, reducing the land that absorbs carbon and supports biodiversity.¹⁵

When we account for this “indirect land use” impact, biofuels can be as bad—or sometimes worse—for the environment than fossil fuels.

Are some biofuels more sustainable than others?

Individual biofuels vary widely in sustainability, depending on the origin material and how they were produced. The different types of biofuels are categorised into “generations”, each defined by the materials and technology used to make them.

First-generation biofuels use food crops like corn and sugarcane, while second-generation biofuels are made from materials such as agricultural waste and residues, offering a lower carbon footprint and reduced environmental impact. Some fuel providers have started highlighting their use of second-generation biofuels at fuel stations, often labelling them as "renewable diesel," "HVO (Hydrotreated Vegetable Oil)," or "biofuels from waste and residues."  Third-generation biofuels derived from algae are still in the experimental phase, with some questions raised about their overall environmental footprint. Meanwhile, fourth-generation biofuels, which include innovative technologies like artificial photosynthesis, aim to push energy efficiency and sustainability even further.¹⁶

While these alternatives hold promise, they face significant challenges in cost and scalability, and they still make up a small fraction of global biofuel production.^{10, 17}

In Lisbon, an innovative project is fueling city buses with biodiesel made entirely from used cooking oil collected from schools and community centres. This eco-friendly fuel, known as B100, is 100% biodegradable and fossil-free, reducing CO₂ emissions by up to 84% compared to regular diesel. The cooking oil is processed at a local facility, turning waste into a valuable resource that helps Lisbon reduce carbon emissions and supports the city’s goal of reaching carbon neutrality by 2030.

The Future of Biofuels: What’s Next?

Around the world, countries have taken different stances on biofuels. In Europe, the UK and Germany are considering scaling back biofuel production due to food security concerns, while the U.S. remains committed to biofuels. In part, this support is driven by political reasons: American farmers receive subsidies for biofuel crops, and biofuels help reduce the country’s reliance on imported oil. However, with nations divided over the best path forward, consumers who want to make more sustainable choices might opt for second-generation biofuels where available. Unlike first-generation biofuels, which rely on food crops and can exacerbate food insecurity and land-use conflicts, second-generation biofuels are made from agricultural waste, residues, and non-food materials. This not only reduces pressure on food systems but also minimizes environmental impacts by utilizing byproducts that would otherwise go to waste.¹⁰