What is it about?

This article addresses the significant impact of food production on greenhouse gas emissions, responsible for a quarter of the total emissions. While many online calculators estimate the carbon footprint of individual ingredients, they often don't provide a comprehensive view of an entire recipe's impact. The paper introduces CROPPER (CaRbon fOotprint reciPe oPtimizER), a tool that helps reduce the carbon footprint of a recipe by adjusting its ingredients (considering their origin and type) and cooking methods, all while maintaining the dish's deliciousness.

Featured Image

Why is it important?

This research is important for several reasons: (1) Environmental Impact: Food production is a major contributor to greenhouse gas emissions. By focusing on reducing the carbon footprint of recipes, this tool can help mitigate the environmental impact of our food choices. (2) Holistic Approach: Unlike existing calculators that only evaluate individual ingredients, CROPPER provides a comprehensive assessment of an entire recipe. This holistic approach gives a more accurate picture of the overall environmental impact of a meal. (3) Informed Choices: By optimizing recipes to lower their carbon footprint, CROPPER empowers individuals and chefs to make more sustainable food choices. This can lead to broader changes in consumption patterns and a reduction in global emissions. (4) Sustainability in Cooking: The tool considers various factors such as the origin of ingredients and cooking methods. This encourages sustainable practices in cooking and food sourcing, which are critical for long-term environmental health. (5) Practical Application: CROPPER provides practical solutions that can be easily implemented in everyday cooking. This makes it accessible and useful for a wide audience, from home cooks to professional chefs. (6) Balancing Taste and Sustainability: Importantly, CROPPER aims to maintain the savory quality of dishes while reducing their carbon footprint. This balance ensures that sustainability does not come at the cost of flavor, making it easier for people to adopt eco-friendly practices.

Perspectives

This article is a valuable contribution to the ongoing efforts to address climate change through everyday actions. Here are a few points that stand out to me: (1) Practical and Accessible Solutions: One of the strengths of CROPPER is its practicality. By focusing on recipes, it makes the concept of reducing carbon footprints accessible to a broad audience, including home cooks, chefs, and food enthusiasts. This can drive widespread adoption of more sustainable cooking practices. (2) Holistic Consideration: I appreciate the tool's comprehensive approach. By considering the origin of ingredients, the cooking methods, and the overall recipe, CROPPER offers a more accurate assessment of the environmental impact. This is a step beyond many existing tools, providing a fuller picture of how our food choices affect the planet. (3) Empowerment Through Information: Knowledge is power, and CROPPER empowers users by providing detailed insights into how their cooking choices contribute to greenhouse gas emissions. This information can inspire more conscious decisions and foster a greater sense of responsibility towards the environment. (4) Balancing Taste and Sustainability: It's commendable that the tool aims to maintain the flavor and appeal of dishes while optimizing for lower carbon footprints. This balance is crucial because it ensures that people do not feel they have to sacrifice enjoyment for sustainability, making eco-friendly choices more appealing and sustainable in the long run. (5) Potential for Broader Impact: While individual actions are important, the broader adoption of tools like CROPPER can have a significant cumulative impact. If widely used, such tools can influence food production trends, supply chains, and ultimately reduce the overall carbon footprint of the food industry. (6) Encouraging Innovation: This research can inspire further innovation in the field of sustainable cooking and food production. By showing what's possible, it can encourage others to develop new technologies and methods that further reduce the environmental impact of our diets.

Dr. HDR. Frederic ANDRES, IEEE Senior Member, IEEE CertifAIEd Authorized Lead Assessor (Affective Computing)
National Institute of Informatics

Read the Original

This page is a summary of: Cooking Related Carbon Footprint Evaluation and Optimisation, January 2020, Springer Science + Business Media,
DOI: 10.1007/978-3-030-55814-7_10.
You can read the full text:

Read

Contributors

The following have contributed to this page