タイカレー丼メニューの気候・栄養的含意：レシピ単位でのカーボンフットプリントと食事品質の評価
Climate and nutritional implications of Thai curry-over-rice menus: a recipe-level assessment of carbon footprints and dietary quality (原題)
Kanokporn Aree, Santi Phithakkitnukoon, Karn Patanukhom, Sarunnoud Phuphisith
🤖 gxceed AI 要約
日本語
タイのカレー丼90メニューを対象に、レシピ単位でGHG排出量と栄養価を同時評価した研究。動物性タンパク質を含むメニューは平均2.9 kgCO2e/kg、含まないものは1.2 kgCO2e/kgで、食材調達が排出の主因（69〜86%）だった。魚ベースのメニューが最も気候効率が高く、炭素・栄養の二重ラベリング等の行動介入を提案している。
English
A recipe-level study assessed GHG emissions and nutritional quality across 90 Thai curry-over-rice menus. Menus with animal protein averaged 2.9 kgCO2e/kg versus 1.2 for plant-based, with ingredient sourcing the dominant hotspot (69-86%). Fish-based menus showed the best climate efficiency, supporting dual carbon-nutrition labeling to guide sustainable dietary choices.
Unofficial AI-generated summary based on the public title and abstract. Not an official translation.
📝 gxceed 編集解説 — Why this matters
日本のGX文脈において
日本では食品ロス削減や食の脱炭素、カーボンフットプリント表示制度の議論が進む。外食・給食メニュー単位の炭素・栄養同時評価手法は、日本の食品事業者や自治体のメニュー設計・表示施策に応用可能な示唆を持つ。
In the global GX context
Amid global momentum on Scope 3 food emissions and carbon labeling (EU CSRD, product footprint rules), this study offers a replicable recipe-level method linking carbon and nutrition. It adds Southeast Asian empirical evidence to a literature dominated by Western diets, informing dual carbon-nutrition labeling debates.
👥 読者別の含意
🔬研究者:食品システムの炭素・栄養同時評価におけるレシピ単位手法と、非西欧圏データの不足を埋める実証例を提供する。
🏢実務担当者:外食・食品事業者がメニュー単位で炭素と栄養を可視化し、商品設計や表示に活用する際の手法参考になる。
🏛政策担当者:炭素・栄養の二重ラベリングや行動介入の設計において、メニュー単位のエビデンスが政策立案の根拠となりうる。
📄 Abstract（原文）
Environmental sustainability and nutritional quality are increasingly recognized as complementary components of sustainable diets. Few studies examine both dimensions simultaneously, particularly in Southeast Asian cuisines. This study evaluated greenhouse gas (GHG) emissions and nutritional values at the recipe level for 90 Thai curry-over-rice menus. By building on an ingredient-based carbon footprint database, this assessment was scaled to the menu level to include emissions from the cooking process and standardized to an actual serving of a complete meal: steamed rice paired with diverse menu items. Of the 90 menus surveyed, pork was the most prevalent animal protein source, followed by chicken, with fish the least common. A recipe-level GHG assessment indicated that menus featuring animal proteins produced higher emissions, averaging 2.9 ± 0.2 kgCO 2 e per kg serving, than those without animal proteins, which averaged 1.2 ± 0.2 kgCO 2 e per kg serving. Ingredient acquisition served as the primary environmental hotspot, accounting for 86% of emissions in animal-protein menus and 69% in non-animal-protein menus. A normalized heatmap analysis linking GHG emissions to 22 nutritional indicators revealed critical trade-offs between nutritional yields and carbon investments. Fish-based menus demonstrated superior climate efficiency, outperforming chicken and pork in emissions-normalized macronutrient yields. Menus centered on rice and noodles optimized caloric and carbohydrate yields relative to carbon emissions. Vegetable menus were highly effective at providing minerals and vitamins while minimizing environmental impact. These quantitative insights suggest that adjusting both the type and portion size of animal protein constitutes a significant leverage point for developing climate-friendly dishes. Additionally, these findings support implementing targeted behavioral interventions to promote climate- and health-conscious dietary choices, such as introducing dual carbon and nutrition labeling to assist consumers in self-regulation.
🔗 Provenance — このレコードを発見したソース
- openalex https://doi.org/10.3389/fsufs.2026.1902426first seen 2026-09-17 04:57:59
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