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Food Recommendations for Reducing Water Footprint

Author

Listed:
  • Ignazio Gallo

    (Department of Theoretical and Applied Sciences—DISTA, University of Insubria, Via J.H. Dunant, 3, 21100 Varese, Italy
    These authors contributed equally to this work.
    Current address: Dipartimento di Scienze Teoriche e Applicate—DISTA, Via O. Rossi, 9—Padiglione Rossi, 21100 Varese, Italy.)

  • Nicola Landro

    (Department of Theoretical and Applied Sciences—DISTA, University of Insubria, Via J.H. Dunant, 3, 21100 Varese, Italy
    These authors contributed equally to this work.
    Current address: Dipartimento di Scienze Teoriche e Applicate—DISTA, Via O. Rossi, 9—Padiglione Rossi, 21100 Varese, Italy.)

  • Riccardo La Grassa

    (Department of Theoretical and Applied Sciences—DISTA, University of Insubria, Via J.H. Dunant, 3, 21100 Varese, Italy
    These authors contributed equally to this work.)

  • Andrea Turconi

    (Department of Theoretical and Applied Sciences—DISTA, University of Insubria, Via J.H. Dunant, 3, 21100 Varese, Italy
    These authors contributed equally to this work.)

Abstract

Most existing food-related research efforts focus on recipe retrieval, user preference-based food recommendation, kitchen assistance, or nutritional and caloric estimation of dishes, ignoring personalized and conscious food recommendations resources of the planet. Therefore, in this work, we present a personalized food recommendation scheme, mapping the ingredients to the most resource-friendly dishes on the planet and in particular, selecting recipes that contain ingredients that consume as little water as possible for their production. The system proposed here is able to understand the user’s behavior and to suggest tailor-made recipes with lower water quantity used in production. By continuously using the system, the user can gradually reduce their water footprint and benefit from a healthier diet. The proposed recommendation system was compared with the results of two papers available in the literature that represent the state of the art, obtaining similar results. Therefore, the results of the presented recommendation system can be considered reliable.

Suggested Citation

  • Ignazio Gallo & Nicola Landro & Riccardo La Grassa & Andrea Turconi, 2022. "Food Recommendations for Reducing Water Footprint," Sustainability, MDPI, vol. 14(7), pages 1-20, March.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:7:p:3833-:d:778600
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    References listed on IDEAS

    as
    1. Rijsberman, Frank R., 2006. "Water scarcity: Fact or fiction?," Agricultural Water Management, Elsevier, vol. 80(1-3), pages 5-22, February.
    2. Orsolya Tompa & Anna Kiss & Matthieu Maillot & Eszter Sarkadi Nagy & Ágoston Temesi & Zoltán Lakner, 2022. "Sustainable Diet Optimization Targeting Dietary Water Footprint Reduction—A Country-Specific Study," Sustainability, MDPI, vol. 14(4), pages 1-21, February.
    Full references (including those not matched with items on IDEAS)

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    Cited by:

    1. Libor Ansorge & Lada Stejskalová, 2022. "Water Footprint as a Tool for Selection of Alternatives (Comments on “Food Recommendations for Reducing Water Footprint”)," Sustainability, MDPI, vol. 14(10), pages 1-8, May.
    2. Juta Deksne & Jelena Lonska & Lienite Litavniece & Tatjana Tambovceva, 2025. "Shaping Sustainability Through Food Consumption: A Conceptual Perspective," Sustainability, MDPI, vol. 17(15), pages 1-55, August.

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