Environmental reflections of traditional and improved recipes: Assessing greenhouse gas and water footprints

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-05-20 DOI:10.1016/j.ijgfs.2025.101205

Cansu Biliroğlu , Birsen Demirel , Gül Eda Kılınç , Yasemin Açar , Funda Şensoy

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引用次数: 0

Abstract

The concept of sustainability is expressed as to increase people's quality of life and reducing resource use and environmental impacts. The aim of this study was to determine the values of greenhouse gas emissions and water footprints of recipes with improved nutritional content specific to various Turkish cuisines. Thirty traditional recipes were improved in terms of nutritional content, and thirty improved new recipes were created. In this context, the carbon and water footprints of traditional and improved recipes were calculated, and the relationship between nutrients and greenhouse gas emissions and water footprints was analyzed. Compared to traditional recipes, improved recipes for meat dishes, pastries, herb dishes, vegetable dishes, and seafood recipes were found to have lower greenhouse gas emission values (p < 0.05), while the water footprint values of meat dishes, herb dishes, vegetable dishes and seafood recipes were found to be lower (p < 0.05). In traditional recipes, as the amount of energy, protein and fat increased, greenhouse gas values increased (p = 0.030 for energy; p = 0.001 for protein; p=<0.001 for fat), while in improved recipes, as the amount of protein and fat increased, greenhouse gas values increased (p = 0.001; p = 0.012). In addition, in traditional recipes, as the amount of protein and fat increased, the water footprint values also increased (p = 0.013; p = 0.007). In improved recipes, as the amount of protein increased, the water footprint values increased significantly (p = 0.008). It was determined that greenhouse gas emission values decreased by 14.55 % in improved meat dishes, 34.89 % in seafood, and 17.21 % in vegetable dishes, while water footprint values decreased by 15.55 %, 33.82 % and 52.26 % for meat, seafood, and vegetable dishes respectively. We believe that improving and reorganizing traditional cuisines of countries will have positive effects ecologically and health-wise, and will provide important contributions to future studies.

查看原文本刊更多论文

传统和改进食谱的环境反映：评估温室气体和水足迹

可持续性的概念表达为提高人们的生活质量，减少资源的使用和对环境的影响。本研究的目的是确定温室气体排放的价值和水足迹的食谱与改进的营养成分具体到各种土耳其美食。在营养成分方面改进了30种传统食谱，并创造了30种改进的新食谱。在此背景下，计算了传统食谱和改良食谱的碳足迹和水足迹，并分析了营养物质与温室气体排放和水足迹之间的关系。与传统食谱相比，改进后的肉类菜肴、糕点、香草菜肴、蔬菜菜肴和海鲜食谱的温室气体排放值更低(p <；0.05)，而肉类菜肴、香草菜肴、蔬菜菜肴和海鲜菜肴的水足迹值较低(p <；0.05)。在传统食谱中，随着能量、蛋白质和脂肪含量的增加，温室气体值增加(能量p = 0.030；蛋白质P = 0.001；对于脂肪，P =<0.001)，而在改进食谱中，随着蛋白质和脂肪含量的增加，温室气体值增加(P = 0.001；p = 0.012)。此外，在传统食谱中，随着蛋白质和脂肪添加量的增加，水足迹值也随之增加(p = 0.013；p = 0.007)。在改进配方中，随着蛋白质含量的增加，水足迹值显著增加（p = 0.008）。结果表明，改良后的肉类菜肴、海鲜菜肴和蔬菜菜肴的温室气体排放值分别下降了14.55%、34.89%和17.21%，而水足迹值分别下降了15.55%、33.82%和52.26%。我们相信，改进和重组各国传统美食将对生态和健康产生积极影响，并将为未来的研究做出重要贡献。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.