Please use this identifier to cite or link to this item: https://observatorio.fm.usp.br/handle/OPI/39604
Title: Impacts of home cooking methods and appliances on the GHG emissions of food
Authors: FRANKOWSKA, AngelinaRIVERA, Ximena SchmidtBRIDLE, SarahKLUCZKOVSKI, Alana Marielle Rodrigues GaldinoSILVA, Jacqueline Tereza daMARTINS, Carla AdrianoRAUBER, FernandaLEVY, Renata BertazziCOOK, JoanneREYNOLDS, Christian
Citation: NATURE FOOD, v.1, n.12, 2020
Abstract: Limited data on household cooking practices are an obstacle to estimating the contribution of home cooking to climate change. Based on a survey with over 700 respondents, this study estimates GHG emissions associated with different cooking methods and appliances in the UK, as well as strategies to reduce them. Food is widely acknowledged as a major contributor to climate change but estimates of food-related greenhouse gas (GHG) emissions frequently consider supply chain stages only up to the farm gate or regional distribution centres. Here we estimate GHG emissions associated with different cooking methods and appliances in the UK. Data on current cooking practices were collected through a survey with more than 700 respondents. Our results reveal that home cooking accounts for as much as 61% of total emissions associated with specific foods, and that this can be substantially reduced through alternative, readily available cooking practices.
Appears in Collections:

Artigos e Materiais de Revistas Científicas - LIM/38
LIM/38 - Laboratório de Epidemiologia e Imunobiologia

Artigos e Materiais de Revistas Científicas - ODS/02
ODS/02 - Fome zero e agricultura sustentável

Artigos e Materiais de Revistas Científicas - ODS/13
ODS/13 - Ação contra a mudança global do clima


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