Ximena C. Schmidt Rivera

Ximena C. Schmidt Rivera
Brunel University London · Institute of Energy Futures

BSc, MSc (eq.), PhD

About

41
Publications
16,074
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484
Citations

Publications

Publications (41)
Presentation
Full-text available
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...
Article
Full-text available
Aimed at improving the quality of school meals, the Sustainable School Program (SSP) implemented low-carbon meals, twice a week, in 155 schools of 4 municipalities, reaching more than 32,000 students. This study evaluated the environmental impact and nutritional viability of this intervention for this population. The 15 most repeated meals from the...
Article
Full-text available
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...
Article
Full-text available
To enhance sustainability, the food system requires shifts in production, processing and supply. Ideally, a sustainable food system should operate, not only to protect the biosphere, but also to provide nutritious, high-quality food, support social values, an equitable economy, and human and animal health. It should be governed responsibly within a...
Article
Achieving net-zero greenhouse gas emissions by 2050 requires a step-change in resource management, and the utilisation of organic waste is currently an untapped opportunity in Latin America. This study carries out a quantitative and qualitative assessment of organic waste-to-energy potentials for the Chilean context. First, it produces a comprehens...
Article
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...
Article
Full-text available
Purpose The study aims to compare survey recruitment rates between Facebook, Twitter and Qualtrics and to assess the impact of recruitment method on estimates of energy content, food safety, carbon footprint and animal welfare across 29 foods. Design/methodology/approach Two versions of an online survey were developed on the citizen science platfo...
Article
Full-text available
In light of the climate change, interdisciplinary solutions are needed to deal with end-of-life lithium-ion batteries (LIBs) that are used in Electric vehicles (EVs) in order to avoid a waste problem in the future. Building on both legal and technical perspectives, this paper criticises the current EU and UK frameworks and policies on batteries was...
Article
Full-text available
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...
Article
Full-text available
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...
Article
Full-text available
With an increasing focus on the uptake of healthy and sustainable diets, a growing body of research has explored consumer perceptions and understanding of the environmental impacts and safety of foods. However, this body of research has used a wide range of methods to recruit participants, which can influence the results obtained. The current resea...
Presentation
Full-text available
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...
Article
Full-text available
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...
Article
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...
Conference Paper
Full-text available
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...
Article
Full-text available
There is a food knowledge disconnect between the food research community, and the general population. Food experts know detailed information about foods, but there is a lack of understanding about what citizens know. Citizen science has been used successfully in various fields however, is virtually absent from food research. This pilot study explor...
Poster
Full-text available
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...
Article
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Spent coffee grounds (SCGs) have a potential to be used as a feedstock for higher value-added products, such as biodiesel. However, the environmental implications of the valorisation of SCGs are largely unknown. This study evaluates the life cycle environmental impacts of utilising SCGs for biodiesel production in comparison with the widely used di...
Article
Full-text available
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...
Article
Full-text available
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...
Poster
Full-text available
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...
Poster
Full-text available
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...
Poster
Full-text available
Food systems currently contribute about a quarter of global greenhouse gas emissions (GHGE), with generational and individual dietary choices influencing the magnitude of associated GHGE [1]. The exhibit Take a Bite out of Climate Change addresses this issue developing outreach and educational materials to engage with the public in order to raise a...
Article
Full-text available
Although there is a growing body of literature on the environmental impacts of food, virtually none of the studies has addressed baby foods. Therefore, this work explored the life cycle environmental impacts of different ready-made baby foods, both at the level of individual meals and their combinations within a weekly menu. Twelve different meals...
Article
Convenience is one of the main determinants of modern society where products, such as ready-made meals, play a key role. However, the continuing growth of this market has raised environmental concerns, which have not been well studied yet. This paper evaluates life cycle environmental impacts of meals consumed in the UK, the second largest consumer...
Article
Full-text available
Reducing food waste and increasing resource efficiency have become worldwide targets as highlighted by the United Nations Sustainable Development Goal 12 – Responsible consumption and production. Food packaging, in particular plastics-based, is a key component of food-related waste: packaging increases the amount of total waste, but also reduces po...
Article
Scant information is available on the environmental impacts of baby food. Therefore, the aim of this work is to evaluate the life cycle environmental sustainability of one of the most common baby foods consumed for breakfast – ready-made porridge – and to identify options for improvements. Two variants of the product are considered: dry and wet por...
Article
Full-text available
The sustainability benefits of using solar cookers in developing countries have been analysed widely in the literature. However, the sustainability potential of solar cookers in developed economies has not been explored yet, which is the topic of this paper. Three types of solar cooker – box, panel and parabolic – were built as part of this researc...
Data
This file includes further details on the home-made solar cookers, experimental data on their performance, their composition and detailed results for the scenario analysis. The Spanish electricity mix and the meteorological data used in the analysis are also included.
Poster
Full-text available
We are running a series of “hackathons” or “hacknights” to test and develop an open source toolkit for estimating greenhouse gas emissions from dietary databases. We have produced a preliminary homogenised set of open source tools which provide data and methods to estimate the average UK GHG per person per day as well as linking energy and nutrient...
Article
Full-text available
Hydrogen could be used as a ‘cleaner’ cooking fuel, particularly in communities that rely on biomass and fossil fuels, to reduce local pollution and related health effects. However, hydrogen must be produced using sustainable feedstocks and energy sources to ensure that local impacts are not reduced at the expense of other impacts generated elsewhe...
Article
Some of the targets included in the UN Sustainable Development Goal 12 “ensuring sustainable consumption and production patterns” are aligned with the circular economy vision of decoupling economic growth from resource constraints. However, only limited guidance is available to companies on how to make circular economy operational in their activiti...
Article
Full-text available
Purpose: The implementation of life cycle assessment (LCA) and carbon footprinting represents an important professional and research opportunity for chemical engineers, but this is not broadly reflected in chemical engineering curricula worldwide. This study presents the implementation of a coursework that is easy to apply, free of cost, valid worl...
Article
Barley is an ancient crop and a great source of nutrients. It is the third largest agricultural commodity produced in Denmark and represents a relevant crop in Italy too. Due to the increasing customers awareness of sustainability issues, it has become essential to evaluate the environmental impact and the use of resources in food production and di...
Conference Paper
Full-text available
This study analyses the environmental, economic and social sustainability in the UK ready-made meal sector using a life cycle approach. Life cycle assessment, life cycle costing and social life cycle assessment have been used for these purposes. Global warming potential (GWP) at the sectoral level is estimated at 4.94 Mt CO2 eq./yr from ‘cradle to...
Article
Full-text available
Consumption of ready-made meals is growing rapidly and yet little is known about their economic and environmental impacts. This paper focuses on the economic aspects to estimate the life cycle costs, value added and consumer costs of ready-made meals, in comparison with the equivalent meals prepared at home. Their life cycle environmental impacts a...
Article
Full-text available
This paper compares the life cycle environmental impacts of ready-made meals manufactured industrially with meals prepared at home from scratch. A typical roast dinner consisting of chicken meat, vegetables and tomato sauce is considered. The results suggest that the impacts of the home-made meal are lower than for the equivalent ready-made meal. F...

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Projects

Projects (5)
Archived project
Explore and develop preliminary models to predict future wheat yield based on meteorological data and understand its use in policy intervention and decision making to improve sustainability and climate change adaptation capacity of agriculture to improve food security
Project
- To assess cooking and consumption behaviors internationally - To explore the use of citizen science methods to understand nutrition practices and perceptions of sustainable diets
Project
Dear Colleagues, Just want to bring to your attention the special issue “Healthy Sustainable Diets” in the MDPI Journal Sustainability (IF 2.95). This special issue has a multi-disciplinary approach and aims to all researchers working in the broad field of sustainable production and consumption. Some of the topics are: • Discussion on the environmental impacts and health dimensions of current, future, or historical dietary patterns. • Highlights and introductions to new (or underutilised) diet and environmental impact datasets (and research methods). • Investigation into the health and sustainability of specific food, meals, recipes, and cuisines. • Examination of the impacts of the “use” phase (storage, packaging, cooking, and waste disposal) of healthy sustainable diets. The deadline of submission is October 31st. You can find detailed information in the following link: https://www.mdpi.com/journal/sustainability/special_issues/healthy_sustainable_diets If you have any questions, please contact me directly or to any of my fellow co-editors.