Impacts of home cooking methods and appliances on the GHG emissions of food

Angelina Frankowska; Ximena Schmidt Rivera; Sarah Bridle; Alana Marielle Rodrigues Galdino Kluczkovski; Jacqueline Tereza da Silva; Carla Adriano Martins; Fernanda Rauber; Renata Bertazzi Levy; Joanne Cook; Christian Reynolds

doi:10.1038/s43016-020-00200-w

Impacts of home cooking methods and appliances on the GHG emissions of food

Nat Food. 2020 Dec;1(12):787-791. doi: 10.1038/s43016-020-00200-w. Epub 2020 Dec 11.

Affiliations

¹ Department of Physics and Astronomy, University of Manchester, Manchester, UK. angelina.frankowski@manchester.ac.uk.
² Equitable Development and Resilience Research Group, College of Engineering, Design and Physical Science, Brunel University London, London, UK.
³ Department of Physics and Astronomy, University of Manchester, Manchester, UK.
⁴ School of Medicine, University of São Paulo, São Paulo, Brasil.
⁵ HCor Research Institute, São Paulo, Brasil.
⁶ Department of Geography, University of Sheffield, Sheffield, UK.
⁷ Centre for Food Policy, City, University of London, London, UK.

PMID: 37128063
DOI: 10.1038/s43016-020-00200-w

Abstract

Food is widely acknowledged as a major contributor to climate change but estimates of food-related greenhouse gas (GHG) emissions frequently consider supply chain stages only up to the farm gate or regional distribution centres. Here we estimate GHG 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. Our 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.

Impacts of home cooking methods and appliances on the GHG emissions of food

Authors

Affiliations

Abstract

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