Impacts of home cooking methods and appliances on the GHG emissions of food

@inproceedings{Frankowska2020ImpactsOH,
  title={Impacts of home cooking methods and appliances on the GHG emissions of food},
  author={Angelina Frankowska and Ximena Schmidt Rivera and Sarah Bridle and Alana Kluczkovski and Jacqueline Tereza da Silva and Carla Adriano Martins and Fernanda Rauber and Renata Bertazzi Levy and Joanne Cook and Christian J. Reynolds},
  year={2020}
}
Food is widely acknowledged as a significant contributor to climate change. Yet, estimates of food-related greenhouse gas emissions frequently consider supply chain stages only up to farm gate or regional distribution centres. Here, we estimate greenhouse gas 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. Results reveal that home cooking accounts for as much as 61% of… 

Cooking at Home, Fast Food, Meat Consumption, and Dietary Carbon Footprint among US Adults

TLDR
Policies and interventions that reduce consumption of meat and increase consumption of plants when both cooking meals at home and eating meals out are needed to shift toward diets that will be beneficial for both human health and the health of the planet.

Food-Level Analysis to Identify Dietary Choices With the Highest Nutritional Quality and Lowest Greenhouse Gas Emissions and Price

TLDR
A food-based analysis of the National Diet and Nutrition Survey nutrient databank year 11 shows a large variation in nutritional quality, GHGE and price within and across food categories, which provides consumers with opportunities for “food swaps” that are more nutritious and have lower GH GE and price.

Recommendations for Integrating Evidence-Based, Sustainable Diet Information into Nutrition Education

TLDR
There are five well-supported recommendations nutrition educators should consider incorporating in their work, which are a shift towards a plant-based diet, mitigate food waste, limit consumption of ultra-processed foods, engage in local food systems, and choose sustainable seafood.

Nutritional Quality, Environmental Impact and Cost of Ultra-Processed Foods: A UK Food-Based Analysis

TLDR
Ultra-processed and processed foods had a lower nutritional quality, lower greenhouse gas emissions, and were cheaper than minimally processed foods, regardless of their total fat, salt and/or sugar content, according to the National Diet and Nutrition Survey nutrient databank year 11.

References

SHOWING 1-10 OF 15 REFERENCES

Domestic food and sustainable design: a study of university student cooking and its impacts

TLDR
The relation of the impacts to participants' approaches to everyday food preparation, the organisation of their time, and the role of social meals is outlined and evaluation of opportunities for sustainable intervention design is allowed.

Reducing food’s environmental impacts through producers and consumers

TLDR
Cumulatively, the findings support an approach where producers monitor their own impacts, flexibly meet environmental targets by choosing from multiple practices, and communicate their impacts to consumers.

Life cycle environmental impacts of fruits consumption in the UK.