Carbon footprint and nutrition estimation of Chinese eight cuisines
中国八大料理のカーボンフットプリントと栄養評価 (AI 翻訳)
Aiqun Guan, Ziyi Cai, Yang Zhou, Min Chen, Ya Zhou
🤖 gxceed AI 要約
日本語
本研究は中国八大料理320レシピのカーボンフットプリント（CF）と栄養プロファイルを評価。平均CFは西洋料理より60-73%低く、四川料理が最小。非反芻動物肉生産（30%）と調理（17%）が主要排出源。蛋白质・コレステロールとGHG排出は正相関、食物繊維・炭水化物は負相関。
English
This study quantifies cradle-to-table carbon footprint and nutrition of 320 Chinese eight-cuisine recipes. Average carbon footprint is 1,337 g CO2e, 60-73% lower than Western meals. Sichuan cuisine has lowest emissions. Main contributors: non-ruminant meat production (30%) and cooking (17%). Protein, cholesterol positively correlated with GHG; dietary fiber, carbohydrates negatively. Supports carbon labeling policies.
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
日本でも食のカーボンフットプリント表示が注目される中、調理法や食材別の詳細なデータは和食への応用可能性を示唆。GHG排出と栄養の相関分析は、日本の食生活の見直しにも参考となる。
In the global GX context
Provides recipe-level carbon footprint data for diverse cuisines, useful for carbon labeling and sustainable diet guidance globally. Highlights cooking methods as a significant emission source, relevant for food service and consumer behavior change in the context of ISSB and Scope 3 reporting for food companies.
👥 読者別の含意
🔬研究者:Provides benchmark carbon footprint and nutrition data for Chinese cuisines, enabling comparative studies and methodological frameworks for recipe-level analysis.
🏢実務担当者:Food companies and restaurants can use the data to design low-carbon menus and inform carbon labeling initiatives.
🏛政策担当者:Supports evidence-based carbon labeling policies and dietary guidelines to promote low-carbon food choices.
📄 Abstract（原文）
Sustainable dietary choices can yield synergistic benefits for both human health and the environment, highlighting the importance of recipe-level analysis to provide actionable guidance for consumers. Chinese cuisines are highly diverse and are often classified into regional cuisines, with the Chinese eight cuisines as the most widely recognized grouping. The environmental and health impacts of these diverse cuisines remain unclear. This study quantified the cradle-to-table carbon footprint and nutritional profiles of 320 recipes from the Chinese eight cuisines, covering nine food categories and 13 cooking methods. The results show that the average carbon footprint of the Chinese cuisines was 1,337 (1,224-1,453) g CO2e, some 60%-73% lower than that of Western meals. Among the eight cuisines, Sichuan Cuisine had the lowest greenhouse gas (GHG) emissions, with an average of 1,057 (970-1,144) g CO2e. The main contributors to GHG emissions from Chinese cuisine were non-ruminant meat production (30%) and cooking (17%). The most common Chinese cooking methods were stir-frying (16 min, 20-30 g CO2e) and boiling (46 min, 231-352 g CO2e), both of which generated significantly lower emissions than the Western roasting method (112 min, 1,447-2,127 g CO2e). A correlation analysis between nutrition and carbon footprint reveals that protein, cholesterol, and niacin were positively correlated with GHG emissions, whereas dietary fiber and carbohydrates showed negative correlations. This study provides standardized recipe-level data characterizing the environmental and nutritional performance of Chinese dishes, providing a scientific basis for promoting carbon labeling policies and the transition to low-carbon diets.
🔗 Provenance — このレコードを発見したソース
- openalex https://doi.org/10.20517/cf.2025.118first seen 2026-07-22 05:16:12
🔔 こうした論文の新着を逃したくない方は キーワードアラート に登録（無料・3キーワードまで）。
gxceed は公開メタデータに基づく研究支援データセットです。要約・翻訳・解説は AI 支援で生成されています。 最終的な解釈・検証は利用者が原典資料に基づいて行うことを前提とします。