Energy embodied in household cookery: the missing part of a sustainable food system? Part 1: A method to survey and calculate representative recipes
Energy embodied in household cookery: the missing part of a sustainable food system? Part 1: A method to survey and calculate representative recipes
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家庭烹饪中蕴含的能源：可持续粮食系统中缺失的部分？
DOI：
10.1016/j.egypro.2017.07.245
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发表时间：
2017
期刊：
影响因子：
--
通讯作者：
C. Reynolds
中科院分区：
文献类型：
--
作者：
C. Reynolds
本文首先回顾了可持续烹饪的知识现状和食品消费阶段的环境影响。然后以一盘烤牛肉和约克郡布丁为例，探讨食品生产和消费中的能源使用。本文的第一部分对33种烤牛肉和约克郡布丁食谱进行了荟萃分析，以创建一个具有代表性的食谱进行分析。本文的第二部分利用生命周期评估和能量使用数据，结合烤牛肉和约克郡布丁的代表性食谱，计算膳食的能量。我们对七种干预措施进行了建模，以说明可持续烹饪如何作为可持续食品系统的一部分发挥作用。干预措施表明，可持续烹饪有可能将烹饪相关的能源使用减少18%，将可持续烹饪纳入可持续食品系统有可能将总能源使用减少55%。最后，本文讨论了如何通过可持续烹饪议程可能会帮助或阻碍试图将消费者转向可持续饮食的问题。
This paper firstly reviews the current state of knowledge on sustainable cookery and the environmental impacts of the food consumption phase. It then uses the example of a dish of roast beef and Yorkshire pudding to explore energy use in food production and consumption. Part 1 of this paper conducts a meta-analysis of 33 roast beef and Yorkshire pudding recipes in order to create a representative recipe for analysis. Part 2 of this paper then uses life cycle assessment and energy use data is coupled with the representative recipe of roast beef and Yorkshire pudding, to calculate the embodied energy of the meal. Seven interventions are modelled to illustrate how sustainable cookery can play a role as part of a sustainable food system. Interventions show that sustainable cookery has the potential to reduce cookery related energy use by 18%, and integrating sustainable cookery within a sustainable food system has the potential to reduce the total energy use by 55%. Finally, the paper discusses the issue of how the adoption of the sustainable cookery agenda may help or hinder attempts to shift consumers towards sustainable diets.
影响因子：
30.7
作者：
Bajzelj, Bojana;Richards, Keith S.;Gilligan, Christopher A.
通讯作者：
Gilligan, Christopher A.