[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"item-2628":3},{"id":4,"title":5,"url":6,"summary":7,"summary_zh":8,"content":9,"source_name":10,"source_url":6,"published_at":11,"category":12,"cover_url":9,"hotness":13,"is_selected":14,"score":15,"score_detail":16,"sources":23,"tags":25,"view_count":31,"doi":32,"paper":33,"created_at":52},2628,"Climate and nutritional implications of Thai curry-over-rice menus: a recipe-level assessment of carbon footprints and dietary quality","https:\u002F\u002Fdoi.org\u002F10.3389\u002Ffsufs.2026.1902426","Environmental sustainability and nutritional quality are increasingly recognized as complementary components of sustainable diets. Few studies examine both dimensions simultaneously, particularly in Southeast Asian cuisines. This study evaluated greenhouse gas (GHG) emissions and nutritional values at the recipe level for 90 Thai curry-over-rice menus. By building on an ingredient-based carbon footprint database, this assessment was scaled to the menu level to include emissions from the cooking process and standardized to an actual serving of a complete meal: steamed rice paired with diverse menu items. Of the 90 menus surveyed, pork was the most prevalent animal protein source, followed by chicken, with fish the least common. A recipe-level GHG assessment indicated that menus featuring animal proteins produced higher emissions, averaging 2.9 ± 0.2 kgCO 2 e per kg serving, than those without animal proteins, which averaged 1.2 ± 0.2 kgCO 2 e per kg serving. Ingredient acquisition served as the primary environmental hotspot, accounting for 86% of emissions in animal-protein menus and 69% in non-animal-protein menus. A normalized heatmap analysis linking GHG emissions to 22 nutritional indicators revealed critical trade-offs between nutritional yields and carbon investments. Fish-based menus demonstrated superior climate efficiency, outperforming chicken and pork in emissions-normalized macronutrient yields. Menus centered on rice and noodles optimized caloric and carbohydrate yields relative to carbon emissions. Vegetable menus were highly effective at providing minerals and vitamins while minimizing environmental impact. These quantitative insights suggest that adjusting both the type and portion size of animal protein constitutes a significant leverage point for developing climate-friendly dishes. Additionally, these findings support implementing targeted behavioral interventions to promote climate- and health-conscious dietary choices, such as introducing dual carbon and nutrition labeling to assist consumers in self-regulation.","环境可持续性与营养质量日益被视为可持续膳食中相辅相成的组成部分。然而，同时考察这两个维度的研究仍较为缺乏，针对东南亚饮食的研究尤为稀少。本研究以90种泰式盖饭咖喱菜单为对象，在食谱层面评估了温室气体（GHG）排放与营养价值。本研究以基于食材的碳足迹数据库为基础，将评估扩展至菜单层面，纳入烹饪过程中的排放，并以一份完整餐食的实际份量进行标准化处理，即蒸米饭搭配各类菜品。在调查的90种菜单中，猪肉是最常见的动物蛋白来源，其次为鸡肉，鱼类最为少见。食谱层面的温室气体评估表明，含动物蛋白的菜单排放量更高，平均为2.9 ± 0.2 kgCO₂e\u002Fkg份量，而不含动物蛋白的菜单平均为1.2 ± 0.2 kgCO₂e\u002Fkg份量。食材获取是主要的环境热点，在含动物蛋白菜单中占排放量的86%，在不含动物蛋白菜单中占69%。将温室气体排放与22项营养指标关联的归一化热图分析揭示了营养产出与碳投入之间的关键权衡关系。鱼类菜单表现出优越的气候效率，在排放归一化的大量营养素产出方面优于鸡肉和猪肉。以米饭和面条为主的菜单在碳排放相对值上优化了热量和碳水化合物产出。蔬菜菜单在提供矿物质和维生素的同时，能有效降低环境影响。这些定量见解表明，调整动物蛋白的种类和份量是开发气候友好型菜品的重要杠杆点。此外，这些发现支持实施有针对性的行为干预措施，以促进兼顾气候与健康的膳食选择，例如引入碳与营养双重标签，帮助消费者进行自我调节。",null,"Frontiers in Sustainable Food Systems","2026-09-16T00:00:00Z","论文",10,false,67,{"impact":17,"substance":18,"depth":19,"authority":20,"freshness":13,"relevant":21,"comment":22},8,20,16,13,1,"以90份泰式咖喱饭菜单为样本，量化菜品级碳足迹与22项营养指标的权衡关系，方法新颖、数据扎实，但属境外膳食研究，与国内三农信息化关联偏弱，公共影响有限。",[24],{"name":10,"url":6},[26,27,28,29,30],"食物系统","碳足迹","可持续膳食","膳食营养","低碳饮食",0,"10.3389\u002Ffsufs.2026.1902426",{"doi":32,"openalex_id":34,"authors":35,"venue":10,"cited_by_count":31,"oa_url":6,"card":45,"direction":49,"ingested_from":51},"W7213340833",[36,38,40,43],{"name":37,"orcid":9},"Kanokporn Aree",{"name":39,"orcid":9},"Santi Phithakkitnukoon",{"name":41,"orcid":42},"Karn Patanukhom","https:\u002F\u002Forcid.org\u002F0000-0002-9292-7625",{"name":44,"orcid":9},"Sarunnoud Phuphisith",{"tldr":46,"method":47,"finding":48,"direction":49,"opportunity":50},"评估90道泰式咖喱饭菜单的碳足迹与营养，揭示营养与碳排放的权衡。","基于食材碳足迹数据库，按食谱核算温室气体排放并关联22项营养指标。","动物蛋白菜单排放更高，鱼类气候效率最优，调整动物蛋白种类与份量是关键。","农业绿色发展与碳","可开发双碳营养标签与行为干预，推动气候健康饮食选择。","openalex","2026-09-16T23:30:07.817037Z"]