Analysis of water–energy–carbon coupling and influencing factors in food production

ABSTRACT Water, energy, and carbon are important factors that determine crop production efficiency. This paper applies the footprint theory to calculate the water, energy, and carbon footprint of food crops in Sichuan Province from 2011 to 2020, evaluates water–energy–carbon interactions and closeness, and employs path analysis to analyse factors influencing the coupling degree and the coupling coordination degree. The results indicate that (1) the annual average green water footprint (WF) exceeds the combined contribution of blue and grey WFs, accounting for 54.69% of the total. Energy inputs and carbon emissions (CEs) increased by 15.3 and 0.23%, respectively. (2) Food production from 2011 to 2020 is at a relatively high coupling stage, as indicated by the average coupling degree of 0.88; however, the average coupling coordination degree is only 0.37, explaining a mild incoordination. (3) The rural Engel's coefficient and average temperature are the largest contributing and inhibiting factors affecting the coupling degree; the agricultural economic level and agricultural planting structure are the largest contributing and inhibiting factors affecting the coupling coordination degree. This study can provide reference for reducing water and energy consumption and CEs as a response to resource scarcity and climate change.