Ecological Footprint Research Data on WWF&GNF Report

FEAST HQ WG1_Publications

A report “Kankyou to Mukiau Machizukuri – Nihon no Ecological Footprint 2019 – (Community development striving for better environment – Ecological Footprint in Japan 2019 – (English title is not official)” co-authored by WWF Japan and Global Foot Print Network was published on  July 26th, 2019. Global environmental issues stem largely from our daily consumer activity. Nonetheless, we fail to relate to and understand it as we often lack a tool to do so. This report articulately shows “ecological footprint” as “a tool to visualize and quantify the impacts that local communities place on the environment” (p.3 -translated from Japanese). FEAST provided the analytical data of the ecological footprint for …

Research Paper on Food App in Journal of the Japanese Institute of Landscape Architecture

FEAST HQ WG5_Publications

A journal article on food apps as WG5 research outputs was published in Journal of the Japanese Institute of Landscape Architecture Vol.81, No.3 (Oct 2017). “Information Harvesters and Virtual Farmers: How Smartphone Food Apps are Enabling Consumers to Co-create more Sustainable Food Systems” Steven R. McGreevy and Christoph D.D. Rupprecht (RIHN-FEAST) p.288-p.291

Paper on the Estimation Method for the CO2 Emission of Cooking in Journal of Life Cycle Assessment

FEAST HQ WG5_Publications

A research paper “the Estimation Method for the CO2 Emission of Cooking on Journal of Life Cycle Assessment in the Household” co-authored by Prof. Atsushi Inba, WG5 Chair, was published in the Journal of Life Cycle Assessment. Abstract : The visualization of CO2 emission in the lifestyle including food is thought recently to be essential for the sustainable society. In this paper, the estimation methods of the CO2emission for cooking in the household, especially for gas cooking such as “boil and steam”, “broil and stir-fry”, “deep fry(like tempra)” and “grill and oven” were developed based on the theoretical energy consumption to raise the food stuff temperature, which were calculated using their …