Showing results for: Cooking
This e-book, which has been translated into English, sets out the carbon, water and ecological footprints of foods and culinary preparations (items composed of more than one ingredient) consumed in Brazil.
This book takes a philosophical approach to the “raw vegan” diet. It discusses the ethics of eating animal products, including laboratory-grown meat, and further argues that cooking food encourages people to eat foods that are not healthy.
FCRN member Gesa Biermann of Ludwig-Maximilians-University Munich has co-authored this paper, which analyses trends on a popular German recipe website, finding annual growth rates of 16% in vegetarian recipes and 3.5% in vegan recipes between 2005 and 2018.
This paper calculates the environmental impacts (climate change, acidification, eutrophication, land use, and water use) caused by either making a meal by using a meal kit (which contains pre-portioned ingredients for cooking a meal) or by buying the ingredients from a grocery store.
Using home-made solar cookers instead of microwaves could reduce greenhouse gas emissions and electricity use as well as enhance social well-being and motivate people to behave more sustainably, according to this paper, which considers Spain as an example.
This book, by Anita Tull, explores some of the challenges that food and cooking skills education faces.
This piece by the international NGO Futures Centre highlights the emergence of some innovative solutions that could help the transition to a sustainable protein consumption and production system.
Advocates of the alternative food movement often insist that food is our "common ground" – that through the very basic human need to eat, we all become entwined in a network of mutual solidarity. In this book, the author explores the contradictions and shortcomings of alternative food activism by examining specific endeavours of the movement through various lenses of social difference – including class, race, gender, and age.
Understanding the influence of neighbourhood food environments in light of recent changes in society and rising levels of overweight and obesity has become very important.
CONSENSUS has been awarded funding by the Irish EPA to further its innovative research on sustainable consumption. CONSENSUS is the first large-scale, all-island research project on sustainable consumption in Irish households. The research will involve In-Home Living Labs which mean that households will be testing novel solutions for more sustainable food practices around food purchasing, cooking, waste management and washing. For example, householders will experiment with new-to-market composting tools, smart food apps, and grow-your-own kits. Researchers will also conduct ethnographic research to evaluate how these interventions affect food practices, advancing knowledge on practice-oriented approaches to behaviour change and identifying R&D, policy and educational initiatives.
This paper is the outcome of the Global Food Security Programme’s six-month project to identify priority research questions for the UK food system. It details the rationale, process and outcomes of Global Food Security project.
The identified priority research questions are aimed at improving the UK food system’s efficiency and effectiveness and complement other studies that have been framed from a more productionist viewpoint. The authors also try to adopt a wider understanding of “food security” – one that incorporates nutritional content, food safety, preferences and affordability in addition to availability of supply.
This evidence review, commissioned by DEFRA and undertaken by the consultancy Best Foot Forward, critically assesses and summarises data around two key objectives:
- What are the ‘hotspots’ (i.e. points of greatest environmental impact) along the food consumer journey?
- What mechanisms are available and most effective for influencing consumer behaviour at those hotspots?
The University of Bristol's Food Refrigeration and Process Engineering Research Centre has undertaken a short review of domestic energy used for heating, cooking and cooling in a domestic setting has received little research attention although this is a major energy use.