Evaluation of environmental impacts: The case of pasta

Think, if you will, of the pasta. This study demonstrates one way to begin doing that:

Evaluation of environmental impacts in the catering sector: The case of pasta,” Alessandra Fusi, Riccardo Guidetti, Adisa Azapagic, Journal of Cleaner Production, epub 2015. (Thanks to Tom Gill for bringing this to our attention.) The authors, at Università degli Studi di Milano, Italy and at the University of Manchester, UK, report:

“This study, based in Italy, focuses on environmental impacts of deferred catering with the aim of evaluating different options for food preparation and distribution, to help identify environmentally sustainable solutions. For these purposes, the case of pasta, one of the most popular foods worldwide, is considered. Two main types of deferred system (cook-warm and cook-chill) and cooking technologies (pasta cookers and range tops) used in the catering sector are evaluated. The results suggest that cooking in pasta cookers saves up to 60% of energy and 38% of water compared to range tops and therefore reduces by 34-66% the impacts associated with pasta preparation. The environmental impacts of pasta cooking could also be reduced by using gas rather than electric appliances as the impacts of the latter are higher by 13-98%.”

This video conveys some of the excitement of commercial pasta cooking using a commercial pasta cooker. Watching it, you can almost hear music playing in your head:

 

Improbable Research