Cookprint
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Cookprint is the environmental impact of using energy and other resources in order to prepare a meal.[1] The word cookprint was established by an American food writer Kate Heyhoe. She introduced the term in her book Cooking Green: Reducing Your Carbon Footprint in the Kitchen (2008).[2]
The term cookprint determines environmental impacts for a meal. It is general percentage of energy and resources (from a vegetable to fork) used to cook a meal.[3]
References[edit]
- ↑ Maxwell, Kerry (10 June 2009). "Macmillan dictionary". Retrieved 25 Jan 2018.
- ↑ Koenig, Leah (15 July 2009). "Ever thought about the 'cookprint' of your kitchen's pots and pans?...A new book gives you the answers". Retrieved 25 Jan 2018.
- ↑ Heyhoe, Kate (2008). Cooking Green. Search this book on
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