In both cases, I'd argue that simplistic reductionism isn't accurate and is probably not especially useful.
I would agree, however, with the following statements:
- Energy is something of a master resource, in that given sufficient energy shortages of virtually any other input can be compensated for. That said, energy works through capital, material inputs, knowledge, and labour to produce goods and services.
- Much actual poverty observed today is far more a matter of inequitable distribution, and virtually all of that socially imposed.
- At societal levels (city, region, state, globally), there's a strong relationship between total net well-being and net energy access, though this probably shows strong threshold effects and rapidly diminishing returns after a point.
- There are alternative service modes which might address needs in low-energy regimes. To take the article's discussion of refrigeration and food spoilage: yes, refrigeration is one way to provide sufficient and high-nutrition foods to populations, but there are other options, including dried bulk grains and pulses, freeze-drying and canning (both require energy in food processing but don't have the hard requirements of a reliable cold-chain distribution and storage network), UHT (ultra-high temperature) milk pasturisation (which permits unrefrigerated storage for months), fermentation, and conventionally dried fruits and vegetables (more texture/nutrition loss than freeze-drying, but less energy intensive), as well as other preserving methods. Fresh produce might be locally sourced fresh where possible.
But as W. Brian Arthur has noted (he's both appeared and been quoted on the Santa Fe Institute's Complexity podcast recently), at a certain scale, economic systems require something analogous to a heart as an active circulatory system to ensure that all people get access to resources and financial capital necessary for survival.