Frankowska Angelina, Rivera Ximena Schmidt, Bridle Sarah, Kluczkovski Alana Marielle Rodrigues Galdino, Tereza da Silva Jacqueline, Martins Carla Adriano, Rauber Fernanda, Levy Renata Bertazzi, Cook Joanne, Reynolds Christian
Department of Physics and Astronomy, University of Manchester, Manchester, UK.
Equitable Development and Resilience Research Group, College of Engineering, Design and Physical Science, Brunel University London, London, UK.
Nat Food. 2020 Dec;1(12):787-791. doi: 10.1038/s43016-020-00200-w. Epub 2020 Dec 11.
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.
食物被广泛认为是气候变化的主要促成因素，但与食物相关的温室气体（GHG）排放估计通常只考虑到农场大门或区域配送中心的供应链阶段。在此，我们估计了英国不同烹饪方法和器具产生的温室气体排放。通过对700多名受访者的调查收集了当前烹饪习惯的数据。我们的结果显示，家庭烹饪占特定食物相关总排放量的61%，并且通过替代的、容易获得的烹饪方法可以大幅减少这一排放量。
