How home cooking methods and appliances affect the GHG emissions of food
Frankowska, A., Schmidt Rivera, X., Bridle, S. L. , Kluczkovski, A., da Silva, J., Martins, C., Rauber, F., Levy, R. B., Cook, J. & Reynolds, C. 
ORCID: 0000-0002-1073-7394 (2020).
How home cooking methods and appliances affect the GHG emissions of food.
Nature Food, 1(12),
pp. 787-791.
doi: 10.1038/s43016-020-00200-w
Abstract
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 total emissions associated with specific foods, and that this can be substantially reduced through alternative, readily available cooking practices.
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