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

被引：40

作者：

Frankowska, Angelina ^{[1
]}

Rivera, Ximena Schmidt ^{[2
]}

Bridle, Sarah ^{[1
]}

Kluczkovski, Alana Marielle Rodrigues Galdino ^{[1
]}

Tereza da Silva, Jacqueline ^{[3
,4
]}

Martins, Carla Adriano ^{[1
]}

Rauber, Fernanda ^{[3
]}

Levy, Renata Bertazzi ^{[3
]}

Cook, Joanne ^{[1
]}

Reynolds, Christian ^{[5
,6
]}

机构：

[1] Univ Manchester, Dept Phys & Astronomy, Manchester, England

[2] Brunel Univ London, Coll Engn Design & Phys Sci, Equitable Dev & Resilience Res Grp, London, England

[3] Univ Sao Paulo, Sch Med, Sao Paulo, Brazil

[4] HCor Res Inst, Sao Paulo, Brazil

[5] Univ Sheffield, Dept Geography, Sheffield, England

[6] Univ London, Ctr Food Policy, London, England

来源：

NATURE FOOD | 2020年 / 1卷 / 12期

关键词：

LIFE-CYCLE ASSESSMENT; FOOTPRINT; CARBON;

D O I：

10.1038/s43016-020-00200-w

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：787 / 791

页数：9

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