家庭におけるエコ・クッキングの実践がCO_2削減に及ぼす効果

概要

論文の詳細を見る
"Eco-cooking" was developed to lessen the impact of domestic CO_2 emissions by promoting environmentally friendly methods for meal preparation. The extent of CO_2 reduction that would take place if "eco-cooking" were adopted by all Japanese households was estimated, with the aim of contributing to global warming prevention. Using a sample size of 19 housewives, each was asked to prepare a popular breakfast, lunch, and dinner, and the gas, electricity and water consumption, and raw garbage production were measured. The same housewives were then given a lesson on "eco-cooking" practices and asked to prepare the same meals again. A significant decrease was apparent in the production of raw garbage and the consumption of gas, electricity, and water with "eco-cooking." Domestic CO_2 emissions can be expected to fall by 24-32% if "eco-cooking" were to be adopted in all Japanese households.
社団法人日本家政学会の論文
2008-11-15