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dc.contributor.author
Arrieta, Ezequiel Martín
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dc.contributor.author
Gonzalez, Alejandro Daniel
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dc.date.available
2020-12-17T21:35:16Z
dc.date.issued
2019-07
dc.identifier.citation
Arrieta, Ezequiel Martín; Gonzalez, Alejandro Daniel; Energy and carbon footprints of food: Investigating the effect of cooking; Elsevier; Sustainable Production and Consumption; 19; 7-2019; 44-52
dc.identifier.issn
2352-5509
dc.identifier.uri
http://hdl.handle.net/11336/120809
dc.description.abstract
Energy and carbon footprints of foods are of much concern, since food systems account for nearly
one third of energy use and Greenhouse Gas (GHG) emissions worldwide. Due to the complexity
of mass variations in food processing and the diversity of appliances used in household cooking,
most studies on energy and carbon footprints were performed from cradle to farm gate or wholesale
stages. However, life cycle studies considering food preparation are important to assess environmental
impacts related to both consumer practices and food characteristics. In the present work, we performed
an experimental study that involved cooking of 18 foods consumed in Argentina; we report the
energy consumption, GHG emissions and mass changes associated with the process. We also defined
a nutritional footprint indicator, which allowed us to obtain the energy use and GHG emissions per
unit of nutrient content instead of per unit of weight (e.g. per kg of food). We studied the cases of
beef, wheat-based bread and soybeans, which represent the three analyzed food groups, to assess the
impact of cooking on the cradle-to-table energy and carbon footprint. Our results showed that the
relative impact of including the cooking stage in the energy and carbon footprints depends on the
analyzed food item, with the impact being more important for plant-based than for meat products.
Thus, a reduction in the footprint gap between plant-based and animal-based foods was found.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
COOKING ENERGY
dc.subject
GREENHOUSE GAS EMISSIONS
dc.subject
MASS GAIN AND LOSSES
dc.subject
LIFE CYCLE INVENTORIES
dc.subject.classification
Otras Ciencias Naturales y Exactas
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dc.subject.classification
Otras Ciencias Naturales y Exactas
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dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
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dc.title
Energy and carbon footprints of food: Investigating the effect of cooking
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-08-05T16:09:14Z
dc.journal.volume
19
dc.journal.pagination
44-52
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Arrieta, Ezequiel Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
dc.description.fil
Fil: Gonzalez, Alejandro Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales. Universidad Nacional del Comahue. Instituto Andino Patagónico de Tecnologías Biológicas y Geoambientales; Argentina
dc.journal.title
Sustainable Production and Consumption
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2352550918303737
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.spc.2019.03.003
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