Energy embodied in household cookery: the missing part of a sustainable food system? Part 2: A life cycle assessment of roast beef and Yorkshire pudding

Reynolds, C.J. orcid.org/0000-0002-1073-7394 (2017) Energy embodied in household cookery: the missing part of a sustainable food system? Part 2: A life cycle assessment of roast beef and Yorkshire pudding. Energy Procedia, 123. pp. 228-234. ISSN 1876-6102

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2017 The Authors. Published by Elsevier Ltd. Available under a Creative Commons license (https://creativecommons.org/licenses/by-nc-nd/4.0/).
Keywords: Energy demand and resource use in food consumption; life cycle assessment; cooking; home-made meals; Environmental impacts; LCA; food; meal; food energy and water nexus; energy and resource use in food consumption
Dates:
  • Accepted: 24 July 2017
  • Published (online): 19 September 2017
  • Published: September 2017
Institution: The University of Sheffield
Academic Units: The University of Sheffield > Faculty of Social Sciences (Sheffield) > Department of Geography (Sheffield)
Depositing User: Symplectic Sheffield
Date Deposited: 22 Sep 2017 11:59
Last Modified: 22 Sep 2017 12:04
Published Version: https://doi.org/10.1016/j.egypro.2017.07.248
Status: Published
Publisher: Elsevier
Refereed: Yes
Identification Number: https://doi.org/10.1016/j.egypro.2017.07.248
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