Data & Report Releases

On December 25, 2023, the Longyin Laboratory at the University of Tokyo, together with the China Emission Accounts and Datasets (CEADs) team, released the 2024 Sustainable Diet Series Report: Carbon Footprint of Global Recipes. In this report, we invite readers to explore the concept of the "sustainable table" and to better understand how dietary choices shape the shared future of people and the planet. This year's report focuses on 388 recipes from Chinese, Western, Japanese, Korean, Southeast Asian, and other cuisines, and comprehensively quantifies the carbon footprint and nutritional value of each dish across the full chain of "production - cooking - consumption - leftovers - waste". By carefully accounting for greenhouse gas emissions, health impacts, and environmental impacts associated with different recipes, we not only provide nutrient-rich recipes with transparent carbon footprint data, but also show how they can help build a greener and healthier world.

Chapter Contents

The report is divided into five main parts, as shown below.

In Chapter 1, we examine the impact of climate change on the global food system and the measures needed in response, highlighting the urgency of ensuring food-system sustainability to safeguard planetary health. Sustainable food systems focus not only on improving agricultural productivity, but also on reducing negative impacts on ecosystems. The report also points to the far-reaching effects of the global food system on public health and the environment, especially in relation to malnutrition and the risk of chronic diseases associated with food consumption. In addition, it emphasizes that consumers play a key role in driving the transition toward more sustainable dietary structures. Personalized dietary patterns and deeper analysis at the level of finished dishes are essential for improving public awareness of how diet affects health.

To reflect residents' real dietary intake more fully, Chapter 2 starts from the dishes themselves, which are closely tied to everyday eating, and builds a comprehensive accounting framework. By calculating the environmental impacts and nutritional components of each recipe throughout the entire process from production and retail to preparation and disposal, the chapter provides a full assessment of each dish's environmental footprint, ingredient composition, cooking method, and nutritional value. This not only helps the public understand current dietary structures, but also provides important support for promoting sustainable diets.

Based on the constructed database and model methods, Chapter 3 provides detailed carbon-footprint and nutritional-value data for 388 recipes from countries around the world. The recipes are categorized according to two principles: ingredient-based classification by production materials and main components, and cuisine-based classification by country, region, or local特色 dishes. Based on these classification criteria, the report conducts research on the distribution of full life-cycle carbon footprints, nutrient-value accounting, greenhouse-gas emissions at the nutrient level, and uncertainty analysis of how raw-material price fluctuations affect carbon-footprint assessment. In Chapter 4, we encourage residents to embrace a broader view of food, and underscore the importance and necessity of sustainable dietary choices from the perspectives of low-carbon meal selection, technology-enabled efficiency improvements, and green cooking practices. In Chapter 5, we call for the establishment of healthy-diet evaluation methods, the building of a trustworthy framework for future research, and the promotion of sustainable dietary transitions, thereby helping advance global climate goals.

Recipe Examples

The report appendix includes illustrated examples of classic recipes from the cuisines used in the research, such as mapo tofu (Chinese cuisine), chicken sukiyaki (Japanese cuisine), kimchi pancake (Korean cuisine), baked macaroni (Western cuisine), and Thai minced-meat fried rice (other cuisines). For each recipe, we introduce the cooking method, preparation time, and detailed nutritional intake information. We also present the carbon dioxide equivalent generated during raw-material production, cooking, and food-waste stages for each dish.

As an important milestone in research on planetary health, this report reveals from an innovative perspective the deep connection between diet and environmental protection, skillfully linking human health with planetary health and offering practical information and insightful suggestions for promoting healthy diets and lifestyles and achieving sustainable development on Earth.

On the road toward the 1.5°C temperature target under the Paris Agreement, every emissions-reduction action is grounded in scientifically sound guidance and the sustained efforts of all sectors of society. Based on existing research, we look forward to seeing the concept of the "sustainable table" gradually put into practice, so that every family's dining table can become the starting point for a low-carbon, sustainable lifestyle transformation.

Note: This report forbids any unauthorized commercial use. For reprints and citations, please indicate the source. Final interpretation rights are reserved by the Longyin Laboratory at the University of Tokyo.

Citation:

Long, Y., Huang, L., Fujie, R., He, P., Chen, Z., Xu, X., & Yoshida, Y. (2023). Carbon footprint and embodied nutrition evaluation of 388 recipes. Scientific Data, 10(1), 794.

For questions or suggestions regarding this report, please contact:

Longyin (longyinutokyo@gmail.com)

Yifan Li (sparkisland@163.com, Tel: 18861716168)