Carbon footprint and embodied nutrition evaluation of 388 recipes
Abstract Food consumption, which delivers fundamental energy and essential nutrients to human beings, is crucial for achieving a series of sustainable goals. Alongside rising population growth and living standards, there has been a significant increase in food cultivation demands, supply chain compl...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2023-11-01
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| Series: | Scientific Data |
| Online Access: | https://doi.org/10.1038/s41597-023-02702-1 |
| _version_ | 1797630434721398784 |
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| author | Yin Long Liqiao Huang Rinakira Fujie Pan He Zhiheng Chen Xiaoyan Xu Yoshikuni Yoshida |
| author_facet | Yin Long Liqiao Huang Rinakira Fujie Pan He Zhiheng Chen Xiaoyan Xu Yoshikuni Yoshida |
| author_sort | Yin Long |
| collection | DOAJ |
| description | Abstract Food consumption, which delivers fundamental energy and essential nutrients to human beings, is crucial for achieving a series of sustainable goals. Alongside rising population growth and living standards, there has been a significant increase in food cultivation demands, supply chain complexities, and waste management. Therefore, to protect human health and the environment, promoting sustainable food systems and the uptake of sustainable dietary habits are vital. Yet, information on the environmental and health impact of dietary choices remains inconsistent across multiple evaluation methods, which fail to deliver essential ideas to consumers. In this study, we formulate an integrated approach using Environmentally Extended Input-Output analysis, covering the food supply chain from production to the distribution phase, complemented with a hybrid Life Cycle Assessment for cooking and disposal processes, to quantify the carbon footprint of specific recipes. Our dataset also includes the distinct nutritional values of each recipe. This dataset not only informs the food industry and recipe platforms, enabling more sustainable choices, but also helps individuals balance nutritional value with environmental impact, leading to more informed and sustainable dietary decisions. |
| first_indexed | 2024-03-11T11:08:11Z |
| format | Article |
| id | doaj.art-1ffdc36c09994f37ac7d0ea6331c3d2e |
| institution | Directory Open Access Journal |
| issn | 2052-4463 |
| language | English |
| last_indexed | 2024-03-11T11:08:11Z |
| publishDate | 2023-11-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Data |
| spelling | doaj.art-1ffdc36c09994f37ac7d0ea6331c3d2e2023-11-12T12:06:15ZengNature PortfolioScientific Data2052-44632023-11-0110111610.1038/s41597-023-02702-1Carbon footprint and embodied nutrition evaluation of 388 recipesYin Long0Liqiao Huang1Rinakira Fujie2Pan He3Zhiheng Chen4Xiaoyan Xu5Yoshikuni Yoshida6Graduate School of Engineering, University of TokyoGraduate School of Engineering, University of TokyoGraduate School of Engineering, University of TokyoSchool of Earth and Environmental Sciences, Cardiff UniversityGraduate School of Engineering, University of TokyoGraduate School of Engineering, University of TokyoGraduate School of Engineering, University of TokyoAbstract Food consumption, which delivers fundamental energy and essential nutrients to human beings, is crucial for achieving a series of sustainable goals. Alongside rising population growth and living standards, there has been a significant increase in food cultivation demands, supply chain complexities, and waste management. Therefore, to protect human health and the environment, promoting sustainable food systems and the uptake of sustainable dietary habits are vital. Yet, information on the environmental and health impact of dietary choices remains inconsistent across multiple evaluation methods, which fail to deliver essential ideas to consumers. In this study, we formulate an integrated approach using Environmentally Extended Input-Output analysis, covering the food supply chain from production to the distribution phase, complemented with a hybrid Life Cycle Assessment for cooking and disposal processes, to quantify the carbon footprint of specific recipes. Our dataset also includes the distinct nutritional values of each recipe. This dataset not only informs the food industry and recipe platforms, enabling more sustainable choices, but also helps individuals balance nutritional value with environmental impact, leading to more informed and sustainable dietary decisions.https://doi.org/10.1038/s41597-023-02702-1 |
| spellingShingle | Yin Long Liqiao Huang Rinakira Fujie Pan He Zhiheng Chen Xiaoyan Xu Yoshikuni Yoshida Carbon footprint and embodied nutrition evaluation of 388 recipes Scientific Data |
| title | Carbon footprint and embodied nutrition evaluation of 388 recipes |
| title_full | Carbon footprint and embodied nutrition evaluation of 388 recipes |
| title_fullStr | Carbon footprint and embodied nutrition evaluation of 388 recipes |
| title_full_unstemmed | Carbon footprint and embodied nutrition evaluation of 388 recipes |
| title_short | Carbon footprint and embodied nutrition evaluation of 388 recipes |
| title_sort | carbon footprint and embodied nutrition evaluation of 388 recipes |
| url | https://doi.org/10.1038/s41597-023-02702-1 |
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