A framework assessing the footprints of food consumption. An application on water footprint in Europe

Gibin, Davide; Simonetto, Anna; Zanini, Bárbara; Gilioli, Gianni

doi:10.1016/j.eiar.2022.106735

Cited by 27 publications

(7 citation statements)

References 68 publications

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“…Lately, consumption of this product has decreased to promote environmental care and animal welfare. The mean daily water consumption footprint per capita in the European Union countries for eggs and egg products was approximately 1.5 times higher than this result for legumes, nuts, oilseeds and spices [15]. One other reason to reduce the consumption of eggs is an allergy caused by an allergic reaction to their proteins.…”

Section: Introductionmentioning

confidence: 85%

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients

Włodarczyk

Zienkiewicz

Szydłowska‐Czerniak

2022

Foods

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A plant-based diet has become more popular as a pathway to transition to more sustainable diets and personal health improvement in recent years. Hence, vegan mayonnaise can be proposed as an egg-free, allergy friendly vegan substitute for full-fat conventional mayonnaise. This study intends to evaluate the effect of aquafaba from chickpeas and blends of refined rapeseed oil (RRO) with different cold-pressed oils (10% of rapeseed oil—CPRO, sunflower oil—CPSO, linseed oil—CPLO or camelina oil—CPCO) on the radical scavenging, structural, emulsifying, and optical properties of novel vegan mayonnaise samples. Moreover, the functional properties and radical scavenging activity (RSA) of mayonnaise ingredients were evaluated. Aquafaba-based emulsions had a higher RSA than commercial vegan mayonnaise, determined by QUick, Easy, Novel, CHEap and Reproducible procedures using 2,2-diphenyl-1-picrylhydrazyl (QUENCHER-DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (QUENCHER-ABTS). Oxidative parameters such as peroxide values (PV), anisidine values (AnV), total oxidation (TOTOX) indexes and acid values (AV) of the proposed vegan mayonnaises were similar to those for commercial mayonnaises. Moreover, aquafaba-based samples had smaller oil droplet sizes than commercial vegan mayonnaise, which was observed using confocal laser scanning microscopy. The novel formulas developed in this study are promising alternatives to commercial vegan emulsions.

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Section: Introductionmentioning

confidence: 85%

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients

Włodarczyk

Zienkiewicz

Szydłowska‐Czerniak

2022

Foods

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“…In conclusion, the COVID-19 pandemic has had a considerable impact on water consumption, and it is essential to understand the reasons for this increase. Effective measures should be taken to manage and reduce water consumption to minimize the carbon footprint and mitigate the climate change (Gibin et al, 2022;Li et al, Quinteiro et al, 2019). It is also crucial to raise awareness and educate the public about sustainable water usage, which may include implementing more e cient devices, effective water tariffs, water use restrictions, discount campaigns, and education programs (Nguyen et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Impact of COVID-19 on Water Consumption Habits in Kocaeli, Turkey

Görenekli

Gülbağ

2023

Preprint

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Water is essential for living things and cannot be substituted. The rapidly growing world population causes people to change their needs and habits. The need for water is increasing day by day. In order to maintain water distribution continuously, water must be used economically. Considering that Turkey's per capita water amount is below the world average in terms of geographical location, we cannot say that the Turkey is rich in water resources. It is inevitable that we ensure the efficiency and sustainability of existing water supplies, by making use of existing hardware and software technologies. Climate changes affect water resources. The affects of Covid-19 were significiantly high during the lockdown. Throughout history, disease outbreaks have affected people's lifestyles and habits. As a result, it is important to forecast water demand during such periods. According to the hourly data collected from 33 households, water consumption during the pandemic increased by 27.93% compared to the pre-pandemic period. However, based on the monthly water consumption data, it was observed that the water consumption per household in 2022 increased by 1.04% compared to the pre-pandemic period in 2019 in Kocaeli.

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“…In a framework assessing the footprints of food consumption [10] they show how the food demand influences production and, indirectly, the water quantity used in production. That framework makes it possible to assess the environmental impacts of large-scale food consumption patterns and the proposed recommendation system can help to improve the sustainability working on the demand of foods.…”

Section: Water Footprintmentioning

confidence: 99%

Food Recommendations for Reducing Water Footprint

Gallo¹,

Landro²,

Grassa³

et al. 2022

Sustainability

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Most existing food-related research efforts focus on recipe retrieval, user preference-based food recommendation, kitchen assistance, or nutritional and caloric estimation of dishes, ignoring personalized and conscious food recommendations resources of the planet. Therefore, in this work, we present a personalized food recommendation scheme, mapping the ingredients to the most resource-friendly dishes on the planet and in particular, selecting recipes that contain ingredients that consume as little water as possible for their production. The system proposed here is able to understand the user’s behavior and to suggest tailor-made recipes with lower water quantity used in production. By continuously using the system, the user can gradually reduce their water footprint and benefit from a healthier diet. The proposed recommendation system was compared with the results of two papers available in the literature that represent the state of the art, obtaining similar results. Therefore, the results of the presented recommendation system can be considered reliable.

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A framework assessing the footprints of food consumption. An application on water footprint in Europe

Cited by 27 publications

References 68 publications

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients

Impact of COVID-19 on Water Consumption Habits in Kocaeli, Turkey

Food Recommendations for Reducing Water Footprint

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