RT Journal Article
T1 A clustering approach to analyse the environmental and energetic impacts of Atlantic recipes - A Galician gastronomy case study
A1 Cambeses Franco, Cristina
A1 González García, Sara
A1 Calvo Malvar, Maria del Mar
A1 Benítez Estévez, Alfonso Javier
A1 Leis Trabazo, María Rosaura
A1 Sánchez Castro, Juan
A1 Gude Sampedro, Francisco
A1 Feijoo Costa, Gumersindo
A1 Moreira Vilar, María Teresa
K1 Recipes
K1 Carbon footprint
K1 Energy efficiency
K1 Cost
K1 Sustainability
K1 Galicia
AB The definition of the term gastronomy encompasses both the knowledge of food and its handling, preparation and consumption. Beyond a sense of cultural identity and tradition, gastronomy also represents a pole of tourist attraction. This is the case of Galicia, a region in north-western Spain. Within this framework, local dishes, which include distinctive elements of the Atlantic diet, have gained popularity. This research delves into the sustainability of 60 Galician recipes by performing a hierarchical cluster analysis to study their carbon footprint, the energy return on investment ratio and cost. The life cycle assessment methodology was followed to account for the carbon footprint and the energy return on investment ratio of the recipes. The scope was bounded to the cradle-to-fork phases through the life cycle: production of the ingredients, transport, and meal preparation. The functional unit selected was one serving of a Galician meal. The results suggest that the recipes could be classified into three main groups according to the presence of a greater or lesser amount of animal-based products. Cluster 1 comprises 10 meat recipes. Cluster 2 encompasses 31 recipes rich in fish with some vegetables and moderate consumption of red meat and dairy products. Cluster 3 includes 22 vegetable-based recipes. The higher the portion of animal products in the recipes (mainly red meat), the higher the costs and carbon footprint and the lower the energy return on investment ratio. Conversely, plant-based recipes tend to reduce greenhouse gases emissions and increase cost competitiveness and energy efficiency indicators. Based on this study, the food service could promote eco-labelling that support and certify restaurant menus. This research could also provide transformative climate education for sustainable food for consumers, giving advice to improve food-based dietary guidelines in Spain
PB Elsevier
YR 2022
FD 2022
LK http://hdl.handle.net/10347/29882
UL http://hdl.handle.net/10347/29882
LA eng
NO Journal of Cleaner  383 (2023) 135360
NO The Galiat project received funding from the ERDF-Interconecta for Galicia Program (ITC-20133014 & ITC-20151009), managed by the Centre for the Development of Industrial Technology (CDTI), Spanish Ministry of Economy, Industry and Competitiveness. The authors thank the participating companies that assisted in this study; these include the Belarmino Fernández Iglesias Hostelry School, Bodegas Terras Gauda, Bodegas Pazo de Rivas, Conservas A Rosaleira, Conservas Friscos, Aceites Olei, and Quescrem. C.C.-F. would like to thank the Ministry of Science, Innovation and Universities for financial support (Grant reference FPU 19/06648). C.C-F, S.G.-G., G.F. and M.T.M. belong to the Galician Competitive Research Group (GRC ED431C 2017/29) and to the Cross-disciplinary Research in Environmental Technologies (CRETUS Research Center, ED431E 2018/01). All these programs are co-funded by FEDER (EU)
DS Minerva
RD 29 abr 2026