Impacts of home cooking methods and appliances on the GHG emissions of food

Nature Food

Volumn 1, Issue 12, 2020, Pages 787-791

  Frankowska, Angelina ^a   Rivera, Ximena Schmidt ^b   Bridle, Sarah ^a   Kluczkovski, Alana Marielle Rodrigues Galdino ^a   Tereza da Silva, Jacqueline ^c,d   Martins, Carla Adriano ^a   Rauber, Fernanda ^c   Levy, Renata Bertazzi ^c   Cook, Joanne ^a   Reynolds, Christian ^e,f  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b BRUNEL UNIVERSITY   (United Kingdom)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

^d Research Institute Cardiac Hospital (HCor)   (Brazil)

^e UNIVERSITY OF SHEFFIELD   (United Kingdom)

^f CITY UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CATERING SERVICE; CLIMATE CHANGE; COOKING; ENVIRONMENTAL FACTOR; FOOD; FOOD INDUSTRY; FOOD INTAKE; FOOD PROCESSING; GREENHOUSE GAS; HOME COOKING; HUMAN; MICROWAVE COOKING;

EID: 85105560507     PISSN: None     EISSN: 26621355     Source Type: Journal    
DOI: 10.1038/s43016-020-00200-w     Document Type: Article

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