Environmental impact of the main household cooking systems—A survey
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Keywords
Abstract
L'energia di cottura degli alimenti può rappresentare lo stadio più energivoro nel ciclo di vita dalla culla alla tomba di diversi cibi e bevande, come alcuni prodotti vegetali, la pasta secca o la preparazione del caffè. È fortemente influenzato dal tipo di cibo e dal suo metodo di cottura, dall'apparecchio di cottura e dal carburante selezionato, nonché dal numero di porzioni da cuocere.
L'obiettivo principale di questa rassegna era quello di evidenziare le caratteristiche di base dei principali metodi di cottura, apparecchi e combustibili, nonché il fabbisogno energetico di alcuni alimenti chiave. Si sono poi valutati gli impatti ambientali di un generico sistema di cottura al variare del tipo di fornello e dei relativi combustibili (legna da ardere, carbone, carbone, gas naturale, gas di petrolio liquefatto, GPL, kerosene e biogas) o dell'energia elettrica utilizzati nello scenario italiano utilizzando i metodi standard ReCiPe 2016 e Product Environmental Footprint. Come base di confronto è stata utilizzata un'unità funzionale pari all'energia utile pro-capite di cottura erogata alla pentola (1,41 GJ) nei 27 paesi dell'Unione Europea nel 2019. L'uso del gas naturale ha comportato gli impatti più bassi in nove categorie di impatto intermedie delle 18 del metodo ReCiPe 2016 e due categorie di danno (salute umana e qualità dell'ecosistema) con un punteggio minimo di danno complessivo ponderato di ~5 Pt. Tale fornello è risultato quello più adatto a minimizzare l'inquinamento atmosferico. Sebbene il fornello elettrico abbia ottenuto un punteggio complessivo maggiore (8,6 Pt) a causa del mix della rete elettrica italiana, principalmente basato su fonti fossili, l'utilizzo di energia elettrica rinnovabile da impianti idroelettrici o eolici non solo eviterebbe il consumo di qualsiasi fonte di energia fossile, ma anche migliorerebbe significativamente le condizioni di salute degli utilizzatori.
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Cimini, A., & Moresi, M. (2022). Environmental impact of the main household cooking systems—A survey. Italian Journal of Food Science, 34(1), 86-113. https://doi.org/10.15586/ijfs.v34i1.2170
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Come citare
Cimini, A., & Moresi, M. (2022). Environmental impact of the main household cooking systems—A survey. Italian Journal of Food Science, 34(1), 86-113. https://doi.org/10.15586/ijfs.v34i1.2170