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undergraduate thesis
Analiza CO₂ otiska različitih vrsta prehrane
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:437065
Maleš, Ena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Measurement, Regulation and Automatisation

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Maleš, E. (2022). Analiza CO₂ otiska različitih vrsta prehrane (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:437065

Maleš, Ena. "Analiza CO₂ otiska različitih vrsta prehrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:437065

Maleš, Ena. "Analiza CO₂ otiska različitih vrsta prehrane." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:437065

Maleš, E. (2022). 'Analiza CO₂ otiska različitih vrsta prehrane', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:437065

Maleš E. Analiza CO₂ otiska različitih vrsta prehrane [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 June 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:437065

E. Maleš, "Analiza CO₂ otiska različitih vrsta prehrane", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:437065

Metadata
TitleAnaliza CO₂ otiska različitih vrsta prehrane
Title (english)Analysis of the CO₂ footprint of different diets
AuthorEna Maleš
MentorJasenka Gajdoš Kljusurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Measurement, Regulation and Automatisation)
Zagreb
Defense date and country2022-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
S obzirom na povećanu svijest o globalnom zatopljenju i crpljenju resursa, razni su načini pokušaja smanjenja opterećenja na planet. Biljna prehrana je predstavljena kao jedna od mogućih rješenja, jer u odnosu na životinjske proizvode ima znatno nižu emisiju stakleničkih plinova koji doprinose zagrijavanju planeta. U ovom radu objašnjene su razlike u emisiji CO₂ kod hrane biljnog i/ili životinjskog podrijetla. Cilj je pokazati kako isključivo biljna prehrana nije nužno i najodrživija. Analizirana su tri tipa jelovnika, ovisno o omjeru biljne i životinjske hrane prisutne u njima. Najveću emisiju CO₂ imao je jelovnik u kojem dominira meso, ali najmanji onaj koji se svrstava u kategoriju fleksitarijanskog, a ne isključivo biljni. Također je korekcijama svakog jelovnika uvođenjem lokalnih i sezonskih namirnica utvrđeno smanjenje CO₂ ekv za 48,8% u fleksiterijanskom jelovniku, 38,4% za mesni jelovnik te 9,4% u jelovniku koji je isključivo biljni. Ovo je svakako potvrda nužne edukacije populacije kako se i malim promjenama može i korekcijom prehrambenih navika, manje opteretiti planet
Abstract (english)
Given the increased awareness of global warming and resource depletion, there are various ways of trying to reduce the burden on the planet. Plant-based nutrition is presented as one of the possible solutions, because compared to animal products, it has a significantly lower emis-sion of greenhouse gases that contribute to the warming of the planet. This paper explains the differences in CO₂ emissions from food of plant and/or animal origin. The goal is to show that an exclusively plant-based diet is not necessarily the most sustainable. Three types of menus were analyzed, depending on the ratio of plant and animal food present in them. The menu dominated by meat had the highest CO₂ emissions, but the one classified as flexitarian, not exclusively plant-based, had the lowest. Also, corrections to each menu by introducing local and seasonal foods resulted in a reduction of CO₂ eq by 48.8% in the flexitarian menu, 38.4% for the meat menu, and 9.4% in the exclusively vegetarian menu. This is certainly a confirma-tion of the necessary education of the population that even with small changes and by correcting eating habits, the planet can be less burdened.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:437065
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2022-11-15 13:11:01