Environmental Reflections of Traditional and Improved Recipes: Assessing Greenhouse Gas and Water Footprints

dc.authorscopusid 59912136000
dc.authorscopusid 37065881900
dc.authorscopusid 59136877600
dc.authorscopusid 57209247941
dc.authorscopusid 59912136100
dc.authorwosid Kilinç, Gül Eda/Lft-7941-2024
dc.authorwosid Açar, Yasemin/Ahh-2614-2022
dc.contributor.author Biliroglu, Cansu
dc.contributor.author Demirel, Birsen
dc.contributor.author Kilinc, Guel Eda
dc.contributor.author Acar, Yasemin
dc.contributor.author Sensoy, Funda
dc.date.accessioned 2025-06-15T22:09:07Z
dc.date.available 2025-06-15T22:09:07Z
dc.date.issued 2025
dc.department Okan University en_US
dc.department-temp [Biliroglu, Cansu] Istanbul Bilgi Univ, Fac Hlth Sci, Dept Nutr & Dietet, Istanbul, Turkiye; [Demirel, Birsen; Kilinc, Guel Eda; Acar, Yasemin] Ondokuz Mayis Univ, Fac Hlth Sci, Dept Nutr & Dietet, Samsun, Turkiye; [Sensoy, Funda] Okan Univ, Fac Hlth Sci, Dept Nutr & Dietet, Istanbul, Turkiye en_US
dc.description.abstract The 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. en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.doi 10.1016/j.ijgfs.2025.101205
dc.identifier.issn 1878-450X
dc.identifier.issn 1878-4518
dc.identifier.scopus 2-s2.0-105005959954
dc.identifier.scopusquality Q2
dc.identifier.uri https://doi.org/10.1016/j.ijgfs.2025.101205
dc.identifier.volume 41 en_US
dc.identifier.wos WOS:001500631700002
dc.identifier.wosquality Q2
dc.language.iso en en_US
dc.publisher Elsevier en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.subject Carbon Footprint en_US
dc.subject Recipes en_US
dc.subject Sustainability en_US
dc.subject Water Footprint en_US
dc.title Environmental Reflections of Traditional and Improved Recipes: Assessing Greenhouse Gas and Water Footprints en_US
dc.type Article en_US

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