
Angelina FrankowskaCranfield University · School of Water Energy and Environment
Angelina Frankowska
PhD Chemical Engineering
Life cycle assessment food systems; regenerative agricultural practices
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26
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Publications (26)
We urgently need to foster regenerative food systems that mutually reinforce human and ecological health. However, we have limited understanding of the action pathways that could encourage the emergence of such systems. Here we report on an extensive Three Horizons futures process, conducted with diverse participation from food system researchers a...
Plant-based foods are increasing in popularity as more and more people are concerned about personal and planetary health. The consumption of plant-based dairy alternatives (PBDAs) has assumed a more significant dietary role in populations shifting to more sustainable eating habits. Plant-based drinks (PBDs) made from soya and other legumes have amp...
Societies must transform their dynamics to support the flourishing of life. There is increasing interest in regeneration and regenerative practice as a solution, but also limited cohered understanding of what constitutes regenerative systems at social-ecological scales. In this perspective we present a conceptual,
cross-disciplinary, and action-ori...
Introduction
FoodEx2 consists of a vocabulary of foods with assigned codes, allowing the classification and description of foods reported in different types of data (food consumption, composition, or production method) [1]. At least 56 food consumption databases have been coded with FoodEx2 [2]. The linkage of greenhouse gas emissions (GHGE) databa...
Background
The consumption of ultra-processed foods has increased worldwide and has been related to the occurrence of obesity and other non-communicable diseases. However, little is known about the environmental effects of ultra-processed foods. We aimed to assess the temporal trends in greenhouse gas emissions (GHGE), water footprint, and ecologic...
Objetivo: Avaliar o impacto ambiental da dieta brasileira e a influência que o consumo de carne bovina e de alimentos ultraprocessados exerce naquele impacto. Métodos: Utilizou-se dados de aquisição domiciliar de alimentos da Pesquisa de Orçamentos Familiares 2017-2018. Foram calculadas as pegadas de carbono e hídrica da aquisição total de alimento...
The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown.
Data were collected from 473 UK based consumers (63% female) from in March 2020. A cross-sectional online survey measured variables including, food insecurity prevalence, self-reported food wa...
Food systems are significant sources of global greenhouse gas emissions (GHGE). Since emission intensity varies greatly between different foods, changing food choices towards those with lower GHGE could make an important contribution to mitigating climate change. Public engagement events offer an opportunity to communicate these multifaceted issues...
In this paper, we discuss the use of natural language processing (NLP) and artificial intelligence (AI) to analyse nutritional and sustainability aspects of recipes and food. We present the state of the art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical n...
Background:
We aim to assess the trends in the consumption of unprocessed or minimally processed, processed, and ultra-processed animal products, and the environmental impacts associated with them.
Methods:
We have used data from five Brazilian Household Budget Surveys (1987, 1996, 2003, 2009, 2017). Animal products (beef, pork, poultry, eggs, fis...
Food is widely acknowledged as a major contributor to climate change but estimates of food-related greenhouse gas (GHG) emissions frequently consider supply chain stages only up to the farm gate or regional distribution centres. Here we estimate GHG emissions associated with different cooking methods and appliances in the UK. Data on current cookin...
Food is widely acknowledged as a significant contributor to climate change. Yet, estimates of food-related greenhouse gas emissions frequently consider supply chain stages only up to farm gate or regional distribution centres. Here, we estimate greenhouse gas emissions associated with different cooking methods and appliances in the UK. Data on curr...
Background:
Ultra-processed foods (UPF) have been associated with major
diet-related public health issues that share underlying drivers
with climate change. Both challenges require major changes to
the food system and so the potential benefits to health and the
environment present a double motivation for transformation.
Our aim is to assess the imp...
The cooking of food is a nexus point for multiple issues. Cooking is intertwined with dietary choices, affects the nutrient content and environmental impacts of food, and is linked to time use and gender roles in the home. Due to its intersectionality, changing cooking practices can potentially impact upon multiple Sustainable Development Goals. Ho...
Food systems contribute to up to 37% of global greenhouse gas emissions, and emissions are increasing. Since the emissions vary greatly between different foods, citizens’ choices can make a big difference to climate change. Public engagement events are opportunities to communicate these complex issues: to raise awareness about the impact of citizen...
Cooking practices play a pivotal role in a healthy diet and lifestyle. Cooking is intertwined with dietary choices. To achieve a sustainable food system, we need to change how we cook and prepare food, along with the time we use to prepare and cook food.
Cooking practices involve a variety of parameters such as cooking times, method of cooking (e.g...
Information related to greenhouse gas emissions (GHGE) embodied in the production and consumption of multiple foods (including meat and dairy) have become more available in recent years thanks to literature reviews and meta-analysis of life cycle assessment literature. However, there is limited matching of this information to dietary databases. Thi...
Obesity and overweight in children and adolescents have reached 28% in the UK in
2016 (Health Survey for England, 2017).
§ The increasing number of childhood obesity might also have serious implications on
the environment.
§ The food system currently contributes to about a quarter of global greenhouse gas
emissions (GHGE), with generational and ind...
Fruits are indispensable for a balanced and healthy diet. However, their environmental impacts remain largely unknown. Using a life cycle approach, this work estimates for the first time the impacts of fruits consumed in the UK. What makes the UK a particularly interesting case is that only 7% of fruits are produced domestically, with the rest impo...
A healthy diet depends on the daily intake of vegetables. Yet, their environmental impacts along the full supply chains are scarcely known. Therefore, this paper provides for the first time a comprehensive evaluation of the life cycle environmental impacts of vegetables consumed in UK. The impacts are assessed for 56 fresh and processed products pr...
Vegetables are an important constituent of a balanced diet. Nearly 11 million tonnes of vegetables are consumed in the UK annually, 67% of which are purchased as fresh, with the remaining processed into various products. Almost 40% of vegetables are imported, most of them from water-stressed countries. The water and energy demands of different vege...