Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14365/1444
Title: Carbon Footprints of Omnivorous, Vegetarian, and Vegan Diets Based on Traditional Turkish Cuisine
Authors: Uctug, Fehmi Gorkem
Gunaydin, Dorukhan
Hunkar, Beliz
Ongelen, Cansu
Keywords: Carbon footprint
Diet type
Life cycle assessment
Turkish cuisine
Veganism
Vegetarianism
Greenhouse-Gas Emissions
Life-Cycle Assessments
Environmental Impacts
Nutritional Quality
Land-Use
Food
Sustainability
Energy
Patterns
Fresh
Publisher: Elsevier
Abstract: Turkish cuisine is one of the most globally wide-spread and also nutritionally diverse diets in the world. Yet, to this day the environmental footprint of Turkish cuisine has not been studied. In this work, the carbon footprints of weekly omnivorous, vegetarian, and vegan diets based on traditional Turkish cuisine were calculated. The functional unit was selected as 20 00 kcal of daily intake per person, CCaLC (TM) was used as software alongside CML2001 methodology, and c cradle-to-grave approach was employed. The following stages were included in the life cycle inventory: raw material supply including packaging, meal preparation (energy required for cooking or baking), and end-of-life treatment. On average, the omnivorous, vegetarian and vegan diets were found to have carbon footprints of 35.22, 27.8 and 18.5 kg CO(2)eq. per functional unit, respectively. The reduced carbon footprint of the vegetarian and vegan diets was mainly attributed to the absence of meat and dairy products. Raw material supply emerged as the main hotspot with an average share of 77.2% in the overall carbon footprint, followed by meal preparation with a share of 21.5%. End-of-life treatment options did not have a significant effect on the carbon footprint. The results were found to be highly consistent with those reported earlier in the literature. Extrapolating the results showed that nutrition is roughly responsible for one third of the total carbon footprint of Turkey. The main conclusion was that Turkish cuisine is comparable with other major cuisines in terms of its environmental impacts, while offering a very diverse and healthy diet. (c) 2020 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
URI: https://doi.org/10.1016/j.spc.2020.12.027
https://hdl.handle.net/20.500.14365/1444
ISSN: 2352-5509
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

Files in This Item:
File SizeFormat 
491.pdf
  Restricted Access
1.72 MBAdobe PDFView/Open    Request a copy
Show full item record



CORE Recommender

SCOPUSTM   
Citations

15
checked on Dec 18, 2024

WEB OF SCIENCETM
Citations

14
checked on Dec 18, 2024

Page view(s)

108
checked on Dec 23, 2024

Download(s)

6
checked on Dec 23, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.