{"id":85688,"date":"2022-09-30T10:51:48","date_gmt":"2022-09-30T08:51:48","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=article_revue&p=85688"},"modified":"2023-03-23T14:32:46","modified_gmt":"2023-03-23T13:32:46","slug":"food-recommendations-for-reducing-water-footprint","status":"publish","type":"article_revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/food-recommendations-for-reducing-water-footprint\/","title":{"rendered":"Food Recommendations for Reducing Water Footprint"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n
\n Author(s)<\/strong>\n
\n
\n Ignazio Gallo<\/strong>\n Department of Theoretical and Applied Sciences\u2014DISTA, University of Insubria, Italy.<\/span>\n <\/div>\n <\/div>\n<\/div>\n\n\n\n

Water use is one of the critical aspects of planetary health, especially nowadays where we face wasteful water management and issues such as water scarcity. It is one of the most pressing environmental issues since water is a resource that both human and planet need to live (Rijsberman, 2006). The food industry is one of the most water-intensive industries, as every food product needs a particular amount of water to be produced (Hoekstra, 2003). To measure the water use, the metric Water Footprint has been introduced and defined as the total amount of freshwater used to generate consumed goods (Hoekstra, 2009). It has been shown that a diet high in vegetables and legumes and low in red meat reduces user\u2019s water footprint while improving health (Blas, 2016).<\/strong><\/p>\n\n\n\n

The study presents and assesses the effectiveness of a personalized food recommendation system that suggests recipes with lower water footprints ingredients to consumers, considering their food preferences. The system is based on two datasets: Planeat.eco, an Italian website selling ready ingredients and instructions for cooking recipes; and a dataset collected from Food.com, an American recipe website.<\/p>\n\n\n\n

A system created to suggest tailored recipes, adapted to users\u2019 behavior, with lower water footprints<\/h2>\n\n\n\n

The developed system gives two score: a score to recipes from 1 to 5 (recipes with the lowest water footprint to the highest one), and a score to the user (from A to E) based on his orders history. The system combines these two scores and can thus recommend the user specific recipes that belong to a certain category with a lower water footprint than the ones consumed by the user.
Water footprint data represents the water used in production stage only. They were collected from the Water Footprint Network (WFN), an official collaborative platform, and from the HEALabel website for ingredients not provided by the WFN.
The system is therefore made up with three units: 1\/ a recipe classifier that sorts recipes based on their water footprint, 2\/ a user classifier according to user\u2019s history, and 3\/ a recommendation algorithm that considers consumer\u2019s favourite recipes in order to recommend the best combinations.<\/p>\n\n\n\n

Fruit, vegetables, and grains have a minimal water footprint whereas animal-based foods require large use of water resources to be produced.<\/h2>\n\n\n\n

According to the WFN, beef has a water footprint of 15,415 l\/kg which is 70 times higher than the water footprint of vegetables as their footprint do not exceed 250 liters per kg (Figure 1). Statistics shown in the following figure are also confirmed by scientific studies, highlighting that a healthy diet high in fruit and vegetables is more sustainable in terms of water footprint than those high in animal-based products (Tompa, 2022).<\/p>\n\n\n\n

\"\"
Figure 1: Water footprint used in production (in l\/kg) of the different food ingredients categories<\/figcaption><\/figure>\n\n\n\n

The proposed system understands the user\u2019s behaviour, suggests tailored recipes, and reduce water footprints<\/h2>\n\n\n\n

When evaluating the algorithm of this system to determine whether it takes users\u2019 behaviour into account, the results showed that recipes recommendations were comparable to other systems in terms of Root Mean Square Error (RMSE) ratios. This demonstrates that the suggested recipes are quite similar to the user\u2019s dietary patterns.<\/p>\n\n\n\n

As regards the effect of the system on water footprint reduction, results showed that, the average water footprint of recipes was reduced by roughly 50% with the Planeat.eco dataset, and by 52% with the Food.com dataset (from around 23k L to 10,5k L).<\/p>\n\n\n\n

Therefore, the system developed guarantees a significant water footprint reduction with tailored recommendations for the users.<\/p>\n\n\n\n

In conclusion, the authors suggest the Mediterranean diet as a reference diet as it is high in fruit, vegetables, fish, and little meat. The system they propose understands user\u2019s behaviour and suggests recipes with lower water footprints while improving the diet.<\/p>\n\n\n\n

Based on<\/strong>: Gallo et al., Food Recommendations for Reducing Water Footprint, Sustainability 2022<\/strong>, 14, 3833.<\/em><\/p>\n\n\n\n

\n
\n <\/i>\n Methodology<\/strong>\n <\/div>\n

The study explores the literature and provides an overview of similar systems of recipes recommendations and works about reducing water footprint in production. A comparison of RMSE ratios was made with two papers using the same data and methodology.<\/p>\n

The two datasets used in the system are:<\/p>\n

    \n
  • Planeat.eco, an Italian website delivering ready ingredients with instructions for cooking recipes. It contains 813 recipes provides information on 551 users history and orders for a one year period.<\/li>\n
  • Food.com, an American dataset that provides over 180k recipes and over 700k user reviews of recipes, covering 18 years of user interactions and uploads. <\/li>\n<\/ul>\n

    Results of the system are based on two metrics: the average water footprint reduction of the ten first recipes suggested to the user, and the Hit Ratio which is the success of recipes, showing if the recipes are similar to the user\u2019s diet. The RMSE has also been used to do the comparison with literature. <\/p>\n<\/div>\n<\/div>\n\n\n\n

    \n
    \n <\/i>\n Key messages<\/strong>\n <\/div>\n
      \n
    • The system proposed understands user\u2019s behaviour and suggests recipes with lower water footprints<\/li>\n
    • The system helps consumers to reduce their water footprint while having a healthier diet<\/li>\n
    • Results of this system are reliable to results from the literature.<\/li>\n
        \n<\/div>\n<\/div>\n\n\n\n
        \n
        \n <\/i>\n References<\/strong>\n <\/div>\n
        \n
        \n <\/i>\n Rijsberman, F.R. Water scarcity: Fact or fiction? Agric. Water Manag. 2006, 80, 5\u201322<\/span>\n <\/div>\n
        \n <\/i>\n Hoekstra, A. Virtual water: An introduction. Virtual Water Trade 2003, 13, 108<\/span>\n <\/div>\n
        \n <\/i>\n Hoekstra, A. et al., Water Footprint Manual; Water Footprint Network: Enschede, The Netherlands, 2009.<\/span>\n <\/div>\n
        \n <\/i>\n Blas, A. et al., Evaluating the water footprint of the Mediterranean and American diets. Water 2016, 8, 448.<\/span>\n <\/div>\n
        \n <\/i>\n Tompa, et al., Sustainable Diet Optimization Targeting Dietary Water Footprint Reduction\u2014A Country-Specific Study. Sustainability 2022, 14, 2309.<\/span>\n <\/div>\n <\/div>\n<\/div>\n","protected":false},"template":"","class_list":["post-85688","article_revue","type-article_revue","status-publish","hentry"],"acf":{"auteur":"","source":"","revue":[{"ID":85670,"post_author":"19","post_date":"2022-09-30 10:55:03","post_date_gmt":"2022-09-30 08:55:03","post_content":"\n
        \"Développement<\/figure>\n\n

        Si vous voulez participer \u00e0 att\u00e9nuer le changement climatique<\/strong>, \u00e0 favoriser une utilisation plus efficace de l'eau<\/strong> et \u00e0 renforcer la biodiversit\u00e9<\/strong>, mangez plus sainement en donnant plus de place aux fruits et l\u00e9gumes<\/strong> !<\/p>\n\n

        Les trois \u00e9tudes pr\u00e9sent\u00e9es dans ce num\u00e9ro montrent que c\u2019est possible. Reste \u00e0 pr\u00e9sent \u00e0 savoir comment g\u00e9n\u00e9raliser de telles exp\u00e9rimentations r\u00e9alis\u00e9es \u00e0 l\u2019\u00e9chelle nationale<\/strong>. Cependant, l'essence de ces \u00e9tudes pointe dans une direction prometteuse et claire.<\/p>\n\n

        Il reste r\u00e9galement une question qui pourrait para\u00eetre simple : Si ces \u00e9tudes sont fid\u00e8les \u00e0 la r\u00e9alit\u00e9, pourquoi l'humanit\u00e9 et les syst\u00e8mes alimentaires n\u2019\u00e9voluent-ils pas naturellement dans cette direction prometteuse ? Pourquoi les preuves scientifiques actuelles ne sont-elles pas le levier n\u00e9cessaire \u00e0 la transformation\u202f?<\/p>\n\n

        Il n'y a pas de r\u00e9ponse simple \u00e0 ces questions. En effet, les syst\u00e8mes alimentaires sont complexes et impliquent de nombreux moteurs. En tant que pr\u00e9sident d'une fondation soutenant la R&D pour la transformation des syst\u00e8mes alimentaires, et scientifique travaillant depuis de nombreuses ann\u00e9es au d\u00e9veloppement de cha\u00eenes de valeurs alimentaires v\u00e9g\u00e9tales durables, j\u2019identifie un aspect qui pourrait acc\u00e9l\u00e9rer la transformation n\u00e9cessaire \u202f: \u00e9tudier et renforcer la cr\u00e9ation de valeur associ\u00e9e aux \u00e9volutions envisag\u00e9es.<\/strong><\/p>\n\n

        Il est essentiel que l\u2019horticulture conserve son haut potentiel de cr\u00e9ation de valeur et son esprit de comp\u00e9tition entrepreneuriale.<\/strong><\/p>\n\n

        Consid\u00e9rons d\u2019abord les trois \u00e9tudes mentionn\u00e9es ci-dessus\u202f:\u00a0\u00a0<\/p>\n\n

        • L\u2019\u00e9tude de Trolle et Lassen \u00e9value la r\u00e9duction d\u2019empreinte carbone associ\u00e9e<\/strong> au passage des habitudes alimentaires des danois aux nouvelles recommandations de consommation alimentaires nationales<\/strong>, destin\u00e9es \u00e0 am\u00e9liorer la sant\u00e9 et \u00e0 lutter contre le changement climatique. L\u2019utilisation de donn\u00e9es d\u2019analyse de cycle de vie issues de deux bases de donn\u00e9es montre que l\u2019\u00e9volution des habitudes alimentaires des danois permettrait de r\u00e9duire l\u2019empreinte carbone de leur alimentation de 31 \u00e0 43% selon la base de donn\u00e9es utilis\u00e9e.<\/li>
        • L\u2019article de Gallo \u00e9value l\u2019efficacit\u00e9 d\u2019un syst\u00e8me personnalis\u00e9 de recommandations de recettes pour r\u00e9duire l\u2019empreinte en eau de l\u2019alimentation <\/strong>des italiens. Le syst\u00e8me propos\u00e9 s\u2019appuie sur les pr\u00e9f\u00e9rences individuelles pour recommander des recettes pr\u00e9sentant une empreinte eau plus basse et un meilleur \u00e9quilibre alimentaire.\u00a0\u00a0<\/li>
        • Enfin, le travail de Ferguson-Gow et Colombo \u00e9value deux scenarios de changement d\u2019usage de terres agricoles destin\u00e9es \u00e0 l\u2019\u00e9levage bovin<\/strong> pour permettre la production suffisante de l\u00e9gumes<\/strong> et couvert v\u00e9g\u00e9tal<\/strong>. Les r\u00e9sultats montrent que de tels scenarios repr\u00e9sentent un gain potentiel pour la biodiversit\u00e9 avec\u202f:\u00a0\u00a0- Plusieurs esp\u00e8ces gagnant en surface habitable moyenne,- Une att\u00e9nuation des impacts n\u00e9gatifs du changement climatique sur la biodiversit\u00e9 gr\u00e2ce \u00e0 une \u00e9volution des habitudes alimentaire (r\u00e9duction des consommations de viande au profit des l\u00e9gumes).<\/li><\/ul>\n","post_title":"Diet and environmental impact: climate, water footprints, and biodiversity","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"diet-and-environmental-impact","to_ping":"","pinged":"","post_modified":"2024-06-27 17:11:40","post_modified_gmt":"2024-06-27 15:11:40","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=revue&p=85670","menu_order":52,"post_type":"revue","post_mime_type":"","comment_count":"0","filter":"raw"}],"position":"2","references":""},"yoast_head":"\nFood Recommendations for Reducing Water Footprint<\/title>\n<meta name=\"description\" content=\"Water use is one of the critical aspects of planetary health, especially nowadays where we face wasteful water management and issues such as water scarcity.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/food-recommendations-for-reducing-water-footprint\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Recommendations for Reducing Water Footprint 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