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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. and Reynolds, C. ORCID: 0000-0002-1073-7394 (2020). How home cooking methods and appliances affect the GHG emissions of food. Nature Food, 1, 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.

Publication Type: Article
Subjects: G Geography. Anthropology. Recreation > GE Environmental Sciences
G Geography. Anthropology. Recreation > GF Human ecology. Anthropogeography
H Social Sciences > HD Industries. Land use. Labor
H Social Sciences > HM Sociology
T Technology > TX Home economics
Departments: School of Health Sciences > Healthcare Services Research & Management
Date Deposited: 12 Nov 2020 11:12
URI: https://openaccess.city.ac.uk/id/eprint/25224
[img] Text - Accepted Version
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