Cooking Related Carbon Footprint Evaluation and Optimisation

Abstract

Carbon Footprint of foods has been a major concern for the past few years. Food production is responsible for a quarter of all GHG (Green House Gas) emissions. Many food's Carbon Footprint calculators can be found online but most of them give individual results per ingredient and do not offer a perspective of the whole recipe's Carbon Footprint. Many factors have to be taken into account for this calculation as the origin of the food, the location of the cooker, but also the way to cook and to assemble ingredients. In this paper, we present the CROPPER (CaRbon fOotprint reciPe oPtimizER) that improves an input recipe by updating its ingredients (origin, type) and its cooking procedures to reduce its Carbon Footprint while keeping it savory.

Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

“…Several research challenges are at the crossroads of data engineering, intelligent food, and cooking recipes, as discussed at the recent IEEE DECOR@ICDE workshop series ( Andres et al, 2020 ). Furthermore, contemporary recipe analysis is underdeveloped in terms of links to sustainability—beyond publications by Reynolds and collaborators ( Reynolds, 2017 , Reynolds, 2019 ; Quadros et al, 2019 ; Reynolds et al, 2019 ), Andres and collaborators ( Andres et al, 2018 ; Fritzen et al, 2018 ; Andres et al, 2019 ; de Toledo et al, 2020 ; Toledo et al, 2020 ), Asano and Biermann (2019) , and Herrera (2020) .…”

“…Concurrently, Andres and collaborators ( Andres, 2018 ; Andres et al, 2018 ; Andres et al, 2019 ; de Toledo et al, 2020 ; Toledo et al, 2020 ) created the CROPPER service (CaRbon fOotprint reciPe oPtimizER). CROPPER improves an input recipe by updating its ingredients and cooking procedures to reduce its carbon footprint while keeping it savoury.…”

“…When discussing recipe analysis, the environmental impacts of cooking cannot be ignored, accounting for as much as 61% of total emissions associated with specific foods ( Frankowska et al, 2019 ). However, only de Toledo et al (2020) provided a published framework for the combination and extraction of cooking data from recipes. This calculation needs additional data including cooking time, the energy consumption of home appliances (per kW h), and the carbon emissions (per kW h) related to the specific energy grid.…”