Life cycle analysis of different cuisines

The extensive global food system is responsible for approximately 30% of greenhouse gas emissions. While the steps of the global food system such as production, packaging, transportation, distribution, storage, and disposal are followed, environmental effects remain intangible. With the life cycle assessment (LCA), environmental impacts are seen in concrete form at every stage of the system. In this study, the environmental impacts of different cuisines were investigated through life cycle assessment. Three menus have been created, consisting of Turkish, Far East, and Mediterranean cuisines, which are known and have a wide variety of food. Each menu has been chosen in accordance with the culture of the cuisine it has. The menus consist of soup, main course, side course and dessert. As a result of the life cycle assessment made on the menus selected for 3 cuisines, it has been determined that the environmental impact of the Mediterranean cuisine is quite low. The reason why the environmental impact is very low compared to the Turkish and Far Eastern cuisines, mainly agricultural foods are included in the Mediterranean cuisine and animal- based meals are not preferred much. On a food basis, the environmental impact of animal- based foods is greater than that of plant foods. As a result of the study, Turkish cuisine, in which animal-based meals are predominant, is the cuisine with the most environmental impact.