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Cooking Related Carbon Footprint Evaluation and Optimisation

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ADBIS, TPDL and EDA 2020 Common Workshops and Doctoral Consortium (TPDL 2020, ADBIS 2020)

Part of the book series: Communications in Computer and Information Science ((CCIS,volume 1260))

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.

D. Alvarez de Toledo has been a research student at NII during the research period that led to the production of this paper.

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Notes

  1. 1.

    https://bit.ly/3cF7hP7.

  2. 2.

    Walmart, www.walmart.com. Last accessed 25/4/2020.

  3. 3.

    Climate change food calculator: What’s your diet’s carbon footprint?, www.bbc.com/news/science-environment-46459714. Last accessed 23/4/2020.

  4. 4.

    https://bit.ly/2zbpQNe.

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Acknowledgements

We would like to express our deepest appreciation to the National Institute of Informatics for the ongoing research support.

Author information

Authors and Affiliations

  1. ENSSAT, 22300, Lannion, France

    Damien Alvarez de Toledo

  2. Univ Rennes, CNRS, IRISA, 22300, Lannion, France

    Laurent d’Orazio

  3. National Institute of Informatics, Tokyo, 101-8430, Japan

    Frederic Andres

  4. University of South Florida, St. Petersburg, FL, 33701, USA

    Maria C. A. Leite

Authors
  1. Damien Alvarez de Toledo
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  2. Laurent d’Orazio
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  3. Frederic Andres
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  4. Maria C. A. Leite
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Corresponding author

Correspondence to Damien Alvarez de Toledo .

Editor information

Editors and Affiliations

  1. ISAE-ENSMA, Poitiers, France

    Ladjel Bellatreche

  2. Slovak University of Technology, Bratislava, Slovakia

    Mária Bieliková

  3. Université Lumière Lyon 2, Lyon, France

    Omar Boussaïd

  4. University of Genova, Genova, Italy

    Barbara Catania

  5. Université Lumière Lyon 2, Lyon, France

    Jérôme Darmont

  6. Leibniz University of Hannover, Hannover, Niedersachsen, Germany

    Elena Demidova

  7. Université Claude Bernard Lyon 1, Lyon, France

    Fabien Duchateau

  8. The Open University, Milton Keynes, UK

    Mark Hall

  9. University of Ljubljana, Ljubljana, Slovenia

    Tanja Merčun

  10. National Research University Higher School of Economics, St. Petersburg, Russia

    Boris Novikov

  11. Ionian University, Corfu, Greece

    Christos Papatheodorou

  12. Goethe University Frankfurt, Frankfurt am Main, Hessen, Germany

    Thomas Risse

  13. Universitat Politècnica de Catalunya, Barcelona, Spain

    Oscar Romero

  14. AgroParisTech, Montpellier, France

    Lucile Sautot

  15. University of Lyon, Lyon, France

    Guilaine Talens

  16. Poznań University of Technology, Poznań, Poland

    Robert Wrembel

  17. University of Ljubljana, Ljubljana, Slovenia

    Maja Žumer

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de Toledo, D.A., d’Orazio, L., Andres, F., Leite, M.C.A. (2020). Cooking Related Carbon Footprint Evaluation and Optimisation. In: Bellatreche, L., et al. ADBIS, TPDL and EDA 2020 Common Workshops and Doctoral Consortium. TPDL ADBIS 2020 2020. Communications in Computer and Information Science, vol 1260. Springer, Cham. https://doi.org/10.1007/978-3-030-55814-7_10

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  • DOI: https://doi.org/10.1007/978-3-030-55814-7_10

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-55813-0

  • Online ISBN: 978-3-030-55814-7

  • eBook Packages: Computer ScienceComputer Science (R0)

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