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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]


  1. Maxwell, Kerry (10 June 2009). "Macmillan dictionary". Retrieved 25 Jan 2018.
  2. 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.
  3. Heyhoe, Kate (2008). Cooking Green. Search this book on Logo.png

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