Research developments in methods to reduce carbon footprint of cooking operations: A review
作者： Zhongyue Xu , Da-Wen Sun , Zi Zhang , Zhiwei Zhu
DOI: 10.1016/J.TIFS.2015.03.004
关键词:
摘要: Global warming is a worldwide issue with its evident impacts across wide range of systems and sectors. caused by number greenhouse gas (GHG) emissions, in which food contribute to large part. The cooking stage releases great deal GHG emissions. For some foods, energy use for or dominating part the life cycle. However, little attention paid this issue. In review, methods reduce carbon footprint units were discussed according principles cycle assessments. types food, fuels, cookware, improved performance waste discussed. Choosing an environmental type method, fuel, cookware are beneficial unit. addition, correct could decrease emissions all pollutants per unit useful heat. Moreover, pretreatment process recycling increase benefits treatment. On other hand, further investigations needed confirm overall described above on global warming.
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