The world’s population is expected to grow to almost 10 billion by 2050 (FAO, 2017). Food supply and safety will be a major challenge for growing population. To provide food to such vast population, food processing is the solution. Food processing increases the shelf life and utilizes the raw food effectively. Since food is a basic human requirement, it’s critical to figure out how to make eating habits sustainable. There are several ways that eating has an impact on the environment. during the entire food life cycle, which encompasses agricultural production, storage, transportation, processing, preparation and waste disposal. Natural resources are used and emissions are released to the environment (Carlsson and Faist, 2012). To transform edible basic materials into higher-value food products, food processes use a lot of labour, equipment and energy. It has become crucial to increase energy efficiency, swap out current energy-intensive operations for new energy-efficient ones and use more renewable energy in the food industry as a result of rising energy prices and efforts to reduce greenhouse gas emissions (Wang, 2014). The world receives about 1.8 x 1011 MW of solar energy, which is thousands of times greater than all of the traditional energy sources now in use on the planet (Chavan and Kulkarni, 2006).
       
Energy production is the primary source of climate change, accounting for approximately 60% of total world greenhouse gas emissions (Kopcewicz et al., 2020).  Global climate change (also known as the greenhouse effect) is the potentially most serious environmental issue related to energy. The growing concentration of Green house gases (GHG) in the atmosphere, such as CO₂, CH₄, Chlorofluorocarbon (CFCs), halons, N₂O, ozone and peroxyacetyl nitrate, acts to trap heat emitted from earth’s surface, elevating the surface temperature of earth (Panwar et al., 2011). The Sustainable Development Goals seek to foster growth while respecting the environment and social equality. India’s energy sector is inextricably related to objectives for inexpensive, sustainable energy and climate action.
       
Energy is the most important source of human activity in all aspects of existence. Historically, fossil fuels have been the primary source of energy. However, there are two big concerns about fossil fuels: their rapid depletion and their impact to rising global temperatures. The relationship between energy consumption and income has been a common topic of discussion in economic development and the environment. The cost of main energy sources is rising, which requires more energy to manufacture food items. Tougher government restrictions may also contribute to the growth in the cost of energy in the food business. The current food production techniques have a number of detrimental effects on the environment and need significant resource inputs. The systems are designed to meet both the dietary needs of a world population that is expanding quickly and economic pressures. Environmental issues, however, have not been central (Andersson et al., 1998). This energy intensity is linked to large levels of greenhouse gas emissions (GHGEs) and depleting resources (FAO, 2022). GHGE emissions per capita vary by country and location. China’s per capita emissions have nearly tripled in the last two decades, reaching levels comparable to the European Union (EU) in the early 2010s. India’s emissions have nearly doubled in the last two decades, although its per capita carbon intensity remains roughly one-quarter that of the EU (Lea, 2023). According to FAO, 2017 report the food sector consumes globally approx 200 EJ per year, of which a 45% corresponds to processing and distribution activities (Sims et al., 2015). In response to environmental policies and rising social concerns, the food manufacture sector has already undertaken important transformations to meet long-term reduction goals on energy and water demand (e.g. fuel switching, investment in new energy efficient equipment and low carbon technologies) (Ladha-Sabur  et al., 2019). It should be taken into account that using sustainable energy in the food business has advantages for social sustainability, environmental protection, energy supply security and competitiveness in the marketplace in addition to its economic advantages. Energy use has become a very important issue because of the recent dramatic surge in energy demand. In addition, Environmental issues associated with conventional energy sources like climate change and global warming are always pressuring us to find other sources of energy. World Health Organization (WHO) estimates show that the direct and indirect effects of climate change cause 160,000 deaths annually and that number is expected to double in the future years. Natural disasters brought on by climate change include droughts, floods and abrupt changes in the temperature of the atmosphere. Additionally, some diseases spread rapidly through communities. One of the major catastrophes in 2003 struck European nations, killing 20,000 people while causing $10 billion in losses to the agricultural industry (Mekhilef et al., 2011). Energy is needed for many different things in factories all over the world. A significant amount of energy is required for countries with rapid economic growth. Thus, energy is a critical determinant in economic competitiveness and employment. However, both world population and energy demand are increasing. The world community must address this challenge in order to avoid future energy resource shortages (Abdelaziz et al., 2011). Therefore, renewable energy is still the greatest option for small-scale applications like heating and cooking. It is the energy source that will let people live on earth without using fossil fuels. Alternatives that don’t emit CO₂ include renewable energy sources including solar, wind, biomass, hydropower and tidal energy (Mekhilef et al., 2011).  Renewable energy sources (RES) meet 14% of total global energy consumption (Panwar et al., 2011). In terms of RES, solar thermal energy is the most abundant and it is available in both direct and indirect forms. Despite widespread recognition of the benefits of renewable energy utilization, this source of energy provided only approximately 1.5% of global energy consumption in 2006, with the trend projected to rise to 1.8% by 2030 (Mekhilef et al., 2011). The Sustainable Development Goals (SDGs), which include 17 objectives like eradicating poverty and hunger, guaranteeing access to sustainable energy, advancing sustainable industrialization, fostering innovation, battling climate change and creating sustainable consumption patterns, were adopted by the UN General Assembly in Sept. 2015. The seventh SDG of the United Nations aims to “ensure access to affordable, reliable and modern energy for all by 2030,” It includes clean cooking and universal access to power. The largest source of energy in the planet is solar energy. If there is no atmospheric layer, the sun emits roughly 1353 (W/m²) to a surface perpendicular to the rays. The world receives 170 trillion (kW) of solar energy, of which 30% is reflected back into space, 47% is converted to low temperature heat energy, 23% is used for the biosphere’s evaporation/rainfall cycle and less than 0.5% is used for the kinetic energy of the wind, waves and plant photosynthesis (Arabhosseini et al., 2019). Share of cumulative power capacity by technology, 2010-2027 shown in the Fig 1.


       
By 2027, solar PV (photovoltaic cells) power capacity is predicted to be higher than coal’s, making it the largest in the world. Annual additions will keep rising over the next five years. Even with increased investment costs, utility-scale solar remains the cheapest new power source in most countries. Rooftop and other distributed solar systems will also grow quickly due to high electricity prices and supportive policies (IEA renewable reports, 2022). The International Energy Agency (IEA) conducted an industrial heating analysis in European countries and found that 43% of the aforementioned applications require heat above 400^oC, 27% operate between 100 and 400^oC and 30% require heat below 100^oC. Fortunately, the output temperatures of solar thermal collectors can satisfy this broad range of industrial uses.
 
Literature review
 
The majority of India receives 250 to 300 days of sunshine annually, with an average daily solar energy incidence of 4 to 7 kWh/m². In most southern sections of the country, solar dryers can be used 250-300 days per year (Eswara and Ramakrishnarao, 2013). Agriculture, transportation, food processing and food handling and transportation consume the majority of the energy in food production (Naresh and Chakabarti, 2019). Due to changing lifestyle and food habits the demand for food processing increased and it need energy. The food processing industry is considering techniques to replace/reduce the use of fossil fuels in order to develop greener technology. Various renewable energy sources, such as solar, geothermal, wind and biomass, have been utilized to dry food items (Arabhosseini et al., 2019). Low-temperature thermal use (below 80^oC) and medium-temperature thermal (80-250^oC) are two categories of solar thermal usage and high-temperature thermal use (beyond 250^oC), according to Bie et al., (2020). Drying is much essential operation in food processing and preservation. There are different types of solar dryers are available. The main function of a solar drier is to rise the vapour pressure of moisture present inside the product while decreasing the relative humidity of the drying air. A solar dryer uses solar energy to add substantial heat and remove dampness from a product without compromising the product’s quality. It’s used primarily in agriculture and other industries where it lowers bacteria and protects agricultural products (Elhage et al., 2018). Solar-heated air with a temperature range of 50 to 60oC removes moisture from agricultural products. Solar drying under controlled temperature and moisture removal rate conditions enables optimal drying and desirable product quality (Kumar et al., 2016).  Solanki and Pal (2021) stated that with the aid of several solar-oriented heat developments, the important supply of heating is taken into consideration to be solar-based. The findings show that vapour retention refrigeration for heating and cooling applications in the dairy industry has a triple impact related to solar power. During installation, various operating temperatures are measured to determine the ideal conditions for food processing in the dairy business. Consequently, this observed study provides information that can be used to create an effective renewable system for processing commercial dairy operations using solar electricity. Utilizing renewable energy sources in the dairy sector lowers overall industrial processing costs and increases overall energy consumption. Asemu et al., (2020) investigated the drying behavior of freshly harvested maize grain, a solar bubble dryer was used. The dryer’s efficiency was tested at sample loads of 10.87 kg/m², 16.3 kg/m² and 21.74 kg/m² at intervals of 2 and 3 hours under two mixing settings. The cultivars of maize used were BH-540 and BH-660, with a moisture content of 22-29%. In comparison to the surrounding air, the dryer’s temperature increased by around 30^oC. The sample load has a significant impact on the necessary drying time. The grain needed about 24 hours to dry to 13% moisture. Dairy industry can benefit most from the usage of solar energy. The temperature needed for a milk pasteurization system is roughly 63-72^oC and it is easily obtained by a solar water heater. Solar heaters can easily provide hot water needed for cleaning, sterilizing cans and bottles and pasteurizing milk (Panchal et al., 2020). Solar energy is ideal for heating process temperatures under 250^oC. Solar thermal methods have gained popularity in businesses that require low-temperature operations. A comparatively low temperature of up to 120^oC (Ismail et al., 2021).
 
Solar collectors
 
Solar collectors are heat exchangers that modify solar radiation into internal energy for transportation. The solar collector is the key component of every solar system. This device captures and turns solar light into heat (Kalogirou, 2004). Solar collectors are described as either non-tracking or tracking. Non-tracking collectors are maintained at rest, often known as fixed collectors are stationary, while moving collectors watch the sun’s movement to ensure incoming solar energy is constantly perpendicular to them (Suman et al., 2015). There are two general categories for solar collectors: tracking collectors and non-tracking collectors. While tracking collectors are made to follow the sun’s motion so that incoming solar radiation always falls perpendicular to them, non-tracking collectors-also referred to as fixed or stationary collectors-are kept at rest. One-axis and two-axis tracking solar collectors are additional categories for tracking solar collectors. Flat plate, evacuated tube and compound parabolic collectors are the three types of non-tracking collectors. Single-axis tracking systems include parabolic trough collectors, cylindrical trough collectors and linear Fresnel reflectors; dual-axis tracking systems include circular Fresnel lenses, parabolic dish reflectors and central tower receivers (Suman et al., 2015). The type of application determines the solar collector to use, as each demands a specific range of outlet temperature. Detail classification of solar collectors are as follows:
•   Non tracking collectors:
a.  Flat plate collector
b.  Evacuated tube collector
c.  Compound parabolic collector
•   One axis tracking:
a.  Parabolic trough collectors
b.  Cylindrical trough collector
c.  Linear fresnel reflector
•   Two axis tracking:
a.  Central tower receiver
b.  Parabolic dish receiver
c.  Circular fresnel lens
       
The aim of collecter is to concentrate the sunlight and convert it into heat by using increasing fluid temperature. Three operating temperature levels are identified:

• Low temperature (<100^oC)
• Medium temperature (from 100^oC to 400^oC)
• High temperature (>400^oC)
       
The components of a flat plate collector are a clear cover, tubes, working fluid, insulation and a protective case in addition to the absorber plate. Applications requiring low temperatures (30-80^oC) employ it. It is commonly used (Herez et al., 2020). The flat plate collector’s popularity stems from its simple construction and low maintenance expenses. Its appeal is further enhanced by minimal convective heat loss from the collection plate due to the glass cover and absence of sun tracking mechanisms. Evacuated tube solar collectors present significantly higher efficiency compared to flat plate collectors. They have the capability to capture both direct and diffuse radiations. Additionally, apart from their enhanced heat performance, evacuated tube collectors boast easy transport and installation. They find applications in various industries requiring elevated temperatures, such as seawater desalination, air conditioning, building heating, refrigeration and industrial heating. Evacuated tube collectors excel in high-temperature operations like steam cooking, boilers, outperforming flat plate collectors and emerging as the preferred thermal technology for generating temperatures up to 200^oC (Sabiha et al., 2015). Compound parabolic collectors have high thermal potential and can be used in a variety of systems, including solar cooling, heating, desalination, water disinfection, central power, integrated photovoltaic/thermal and solar drying. Compound parabolic collectors can be constructed for low and medium temperature ranges of up to 250^oC. This temperature range is ideal for solar desalination systems(Mortazavi and Maleki, 2020). High temperature collectors include parabolic troughs (60-400^oC) and parabolic dish reflectors (100-1500^oC), as well as heliostat field collectors (150-2000^oC). The parabolic trough  collector is most  commonly used for process heat and steam generation (Manikandan et al., 2019). Parabolic trough collectors concentrate direct solar radiation on the collector’s axis. Parabolic trough collectors are commonly employed in concentrated solar power plants and industrial process heat, which require high and low temperatures, respectively. The working fluid temperature of Parabolic trough collectors can approach 500°C, which is advantageous for steam power cycles (Akbarzadeh and Valipour, 2018). The solar thermal applications in the food industrial process are shown in the Fig 2.


 
Methodology framework
 
Solar energy usage for the food production industry was gathered through a review of the literature. Science direct was the main sources for published papers and full access to some publications was obtained from the authors  (Kumar et al., 2023); (Eswara and Ramakrishnarao, 2013); (Indora and Kandpal, 2020). (MNRE), Government of India, provided the institutional installed capacity of solar power producing plants in India. However, there are few thorough surveys that gather data on solar energy consumption for a range of food items.
 
Institute name
 
The present review work was carried out at School of Food Technology, MIT, ADT University Pune and School of Mechanical and Manufacturing Sciences, JSPM University, Pune.
 
Research period
 
This review work was carried out during August 2024 to November 2025.
 
Solar energy consumption case study of India 
 
India, with its abundant sunlight, has been actively promoting Solar energy is a sustainable way to reduce carbon emissions and fulfill the country’s expanding energy needs. India has witnessed significant growth in solar energy capacity in recent years, driven by government policies, incentives and decreasing solar equipment costs. The country’s average daily solar energy incidence ranges from 4 to 7 kWh/m² and most regions have 250 to 300 days of sunshine annually. In the majority of the country’s southern regions, solar dryers can be used 250-300 days a year. Even though there is a gradient in the radiation received through various parts of the country, India is divided broadly into five zones for practical purposes: Eastern Zone (3.5-4.0 kwh/m²); Himalayan Zone (4.0-4.6 kwh/m²); Northern Zone (4.6-5.2 kwh/m²); Southern-Middle Zone (5.2-5.8 kwh/m²); and Western Zone (5.8-8.3 kwh/m²) (Eswara and Ramakrishnarao, 2013). So, India has a lot of room for solar energy to be used in institutional cooking. However, only a few initiatives for the same have been taken up by some organizations (Indora and Kandpal, 2020). Society for Energy, Environment and Development (SEED), Hyderabad based NGO produced seventy fruit and vegetable based solar-dried fruit bars and rolls, diet and nutrition products. US based Frito Lay food processing unit used solar concentrator for making its sun chips. The solar energy received by the solar collectors produced steam, which heated the cooking oil needed in the Sun Chips manufacturing process. Since 2000, the facility’s resource conservation program has cut electricity usage by 19%, natural gas consumption by 30% and water consumption by 44% per pound of generated product. The system has a one-megawatt installed capacity, which will reduce the plant’s reliance on outside sources of electricity by 25% during peak production. In 1999, the Brahma Kumaris’ Shantivan Campus on Abu Road installed a solar-steam cooking system with 84 Scheffler dishes (9.5 m²) capable of serving 35,000 meals a day. Tirumala Tirupati Devasthanam’s solar PV park is a 10 MW ground-mounted solar project which is spread over an area of 67 acres. The electricity generated from the plant has off setted 15,143t of carbon dioxide emissions (CO₂) a year. The Scheffler cooker at Sai Baba Sansthan, Shirdi commissioned on 30^th July 2009 it was first of its kind in Maharashtra. It cooks food for about 3000 devotees. The 73 numbers of solar scheffler concentrators raise the water temperature to 550^oC to 650^oC and convert it into steam for cooking purposes. According to WOTR (Watershed Organization Trust), 23 parabolic dish-style solar cookers with a 4 m² aperture area each have been built in the Ahmednagar district of Maharashtra for the purpose of solar cooking Mid-Day Meals (MDM). Each installed solar cooker is capable of cooking meals for about 50 students and saves around 15-25 kg of LPG per month  (Indora and Kandpal, 2020). Asnaz and Dolcek (2021) investigated various low-cost solar dryers, including the natural displacement dryer (NCD), forced displacement dryer (FCD), an integrated heat pump dryer (HPD). A thin coating of mushrooms was used for the trials, with an average daily sun radiation of roughly 790 W/m². The average thermal efficiencies for HPD, FCD and NCD were 77.45%, 67.66% and 59.74%, respectively and the results demonstrated that cutting thin slices shortened the drying time.
 
Factors influencing variations in energy use
 
The energy use by the food industry varies from country to country and also depends on the type of manufactured product (Clairand et al., 2020). One of the issues in this respect is the use of inefficient processing technologies (Degerli et al., 2015). The food industry’s excessive energy consumption is frequently caused by low productivity and technological disparities in food processing. This phenomenon is mainly noticeable in less developed countries (Bajan et al., 2021). The availability of solar irradiance varies based on geographical location, with regions closer to the equator receiving more sunlight throughout the year.
 
Solar schemes solar Off-grid
 
To promote the expansion of renewable energy within India, the government has enacted the Electricity Act of 2003 and the National Electricity Policy of 2005. The primary objective of this legislation is to facilitate the generation, distribution and transmission of power derived from renewable sources, with a focus on supplying rural areas through collaborative efforts between the central and state governments (Manju and Sagar, 2017).
       
The key solar schemes and initiatives related to solar off-grid solutions in India are:
 
Jawaharlal Nehru National Solar Mission, 2010
 
The national solar expedition, which was part of the National Action Plan on Climate Change (NAPCC) plan, is another name for this expedition. Revised in 2014, India’s solar mission aims to deploy 100 GW of solar-powered grid by 2022.The Indian government recommended several efforts to help renewable energy technology reach this goal (Kumar et al., 2023).
 
PM KUSUM 2018
 
The scheme was designed to enhance solar power generation by adding 30,800 MW of capacity by 2022. It consisted of three major components. The first component focused on generating 10,000 MW by installing small solar power plants with individual capacities of up to 2 MW. The second component involved the installation of 20 lakh standalone solar-powered agricultural pumps, while the third component targeted the solarization of 15 lakh grid-connected agricultural pumps. Together, these initiatives aimed to expand renewable energy use and promote sustainable agricultural practices.
 
One sun one world one grid (OSOWOG), 2020
 
Through this project, the GOI hopes to establish agreement, start energy policy imperatives, foster synergy among more than 140 nations in the far east and far west and provide the foundation for international cooperation.
 
Solar PV module production linked incentive (PLI), 2021
 
Ministry of New and Renewable Energy, Government of India is implementing the PLI scheme to build up solar PV manufacturing capacity of high efficiency modules for achieving manufacturing capacity of Giga Watt (GW) scale.
 
PM JANMAN, 2023
 
The Pradhan Mantri Janjati Adivasi Nyaya Maha Abhiyan (PM JANMAN) was launched with the goal of implementing a new solar power program for Particularly Vulnerable Tribal Groups (PVTG) Habitations/Villages. The salient features of this scheme are Solar Home Lighting System (SHLS), Solar Mini Grids and Solarization of Multi-Purpose Centers (MPC).
 
PM- surya ghar, 2024
 
Recently in 2024, the Government of India announced to provide free electricity to households with a subsidy to install solar panels on their roofs.
 
Renewable purchase obligation (RPO)
 
RPO attempts to promote renewable energy by requiring state utilities to purchase a certain percentage of power from renewable sources under national electricity policy. State commissions determine RPO targets and tariffs for various renewable technologies, with RPO levels varying from 1% to 10% among states and significant diversity in tariffs (Bapat and Bapat 2016).
 
Applications of solar energy in the agriculture and food industry
 
The use of solar energy in agriculture is for water pump irrigates crops. Mechanical power is used to supply farm products, transport them, store them and purify waste water before disposal (Aroonsrimorakot et al., 2020). The availability of every kind of fresh fruit and vegetable is guaranteed by India’s varied climate. It is the world’s second-largest producer of fruits and vegetables. following China. India produced 107.24 million metric tons of fruits and 204.84 million metric tons of vegetables in 2021-2022, according to the National Horticulture Board’s National Horticulture Database (3rd advance estimates). Due to excessive moisture, fruits and vegetables may deteriorate, causing producers significant losses as excessive moisture provide favorable condition for the growth of microorganisms. Researchers have developed solar drying methods include open sun, direct, indirect and hybrid solar drying to reduce the moisture content of fruits and vegetables. Solar drying technique saves energy, time, surface area, product quality, process efficiency and the environment by maintaining the sanitary condition of dried product (Kumar et al., 2023). The main criteria used to categorize solar energy drying systems are their heating mode and how the solar heat is used. The main criteria used to categorize solar energy drying systems are their heating mode and how the solar heat is used (Prasad et al., 2024).
       
Kumar et al., (2024) developed the solar operated plot thresher for chickpea crop. The double-pass solar dryer for red chillies drying has been used by maintaining air flow rate and average solar radiation intensity 0.071 kg/sec. The dryer reduced the moisture content 80% to 9.1% within 24 h (not including the night) which is too less time as compared with open sun drying method (58 h) (Nukulwar and Tungikar, 2021). By using solar drying Malaysian red chili (Capsicum annuum L.) were dried down from approximately 80% (wb) to 10% (wb) moisture content within 33 h. It has been observed that solar drying yielded a 49% saving in drying time compared with open sun drying (Fudholi et al., 2013). Srivastava and Jain  (2019) used solar drying to evaluate the phytochemical profile of ker. Solar-operated distillation unit (SDU) was designed and fabricated by Nannaware et al., (2022) for extraction of valuable essentials from aromatic crops with a reduced cost of operation without carbon-credits to the environment. Solar desalination techniques were developed for evaporating and condensing brackish or brine water to remove salts (Thakkar et al., 2020). 

India’s journey towards solar energy adoption showcases significant progress fueled by policy support, technological advancements and decreasing costs. However, challenges such as grid integration, land acquisition and financing constraints remain. Addressing these challenges while leveraging emerging opportunities will be crucial for India to realize its solar energy potential and achieve its sustainability goals. The food industry’s increasing energy needs can be met in a sustainable and profitable way by incorporating solar energy. Photovoltaic systems, solar dryers, solar thermal collectors and hybrid solar units are examples of solar technologies that have shown great promise in lowering greenhouse gas emissions and operating costs while reducing reliance on fossil fuels. Their use improves energy efficiency without sacrificing product quality or safety in a variety of food processing processes, such as drying, heating, refrigeration, pasteurization and storage. Additionally, by encouraging the use of renewable energy, lowering carbon footprints and enhancing energy security, especially in rural and agro-based industries, solar energy adoption supports national and international sustainability goals. The viability and scalability of solar solutions in the food industry have been further accelerated by government programs, subsidies and technological developments. Wider adoption is being facilitated by ongoing research, innovation and policy support, despite obstacles like initial investment costs and intermittency. All things considered, solar energy offers a viable route toward a more resilient, sustainable and clean food processing sector. The global food system’s long-term sustainability, economic expansion and environmental preservation can all be greatly aided by its widespread use.
 

The authors would like to express their sincere gratitude to MIT, ADT University Pune and JSPM University Pune for providing the necessary facilities, academic environment and encouragement to carry out this review work.
 
Disclaimers
 
The views and conclusions expressed in this article are exclusively those of the authors and do not necessarily reflect the views of their institutions. The authors are responsible for the truth and completeness of the material provided, but they accept no obligation for any direct or indirect losses resulting from the use of this content.

The authors declare that there are no conflicts of interest regarding the publication of this article.