Environmental reflections of traditional and improved recipes: Assessing greenhouse gas and water footprints

Basit Öğe Kaydı
dc.authorid0000-0002-3567-0384
dc.authorid0000-0002-9068-3081
dc.contributor.authorBiliroglu, Cansu
dc.contributor.authorDemirel, Birsen
dc.contributor.authorKilinc, Guel Eda
dc.contributor.authorAcar, Yasemin
dc.contributor.authorSensoy, Funda
dc.date.accessioned2026-04-04T18:55:30Z
dc.date.available2026-04-04T18:55:30Z
dc.date.issued2025
dc.departmentİstanbul Bilgi Üniversitesi
dc.description.abstractThe concept of sustainability is expressed as to increase people's quality of life and reducing resource use and environmental impacts. The aim of this study was to determine the values of greenhouse gas emissions and water footprints of recipes with improved nutritional content specific to various Turkish cuisines. Thirty traditional recipes were improved in terms of nutritional content, and thirty improved new recipes were created. In this context, the carbon and water footprints of traditional and improved recipes were calculated, and the relationship between nutrients and greenhouse gas emissions and water footprints was analyzed. Compared to traditional recipes, improved recipes for meat dishes, pastries, herb dishes, vegetable dishes, and seafood recipes were found to have lower greenhouse gas emission values (p < 0.05), while the water footprint values of meat dishes, herb dishes, vegetable dishes and seafood recipes were found to be lower (p < 0.05). In traditional recipes, as the amount of energy, protein and fat increased, greenhouse gas values increased (p = 0.030 for energy; p = 0.001 for protein; p=<0.001 for fat), while in improved recipes, as the amount of protein and fat increased, greenhouse gas values increased (p = 0.001; p = 0.012). In addition, in traditional recipes, as the amount of protein and fat increased, the water footprint values also increased (p = 0.013; p = 0.007). In improved recipes, as the amount of protein increased, the water footprint values increased significantly (p = 0.008). It was determined that greenhouse gas emission values decreased by 14.55 % in improved meat dishes, 34.89 % in seafood, and 17.21 % in vegetable dishes, while water footprint values decreased by 15.55 %, 33.82 % and 52.26 % for meat, seafood, and vegetable dishes respectively. We believe that improving and reorganizing traditional cuisines of countries will have positive effects ecologically and health-wise, and will provide important contributions to future studies.
dc.identifier.doi10.1016/j.ijgfs.2025.101205
dc.identifier.doi10.1016/j.ijgfs.2025.101205
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-105005959954
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2025.101205
dc.identifier.urihttps://hdl.handle.net/11411/10447
dc.identifier.volume41
dc.identifier.wosWOS:001500631700002
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260402
dc.snmzKA_Scopus_20260402
dc.subjectCarbon Footprint
dc.subjectRecipes
dc.subjectSustainability
dc.subjectWater Footprint
dc.titleEnvironmental reflections of traditional and improved recipes: Assessing greenhouse gas and water footprints
dc.typeArticle

Dosyalar

Koleksiyon

Web of Science Indexed Publications
Scopus Indexed Publications