Kitchen Type Research Articles

From Plate to Planet: A Systematic Review and Meta-Analysis on Strategies to Reduce Plate Food Waste at Food Services

Annually, over 931 million tons of plate food waste is generated in food services, affecting various aspects of sustainability. Therefore, this review aims to evaluate the most effective strategies or actions to reduce plate food waste. A systematic review and meta-analysis were conducted following a PROSPERO-registered protocol [#CRD42024501971], searching multiple databases and gray literature until August 2024. Studies evaluating strategies and actions against waste in various food services [restaurants, institutional services in hospitals, childcare centers, schools, universities, or businesses] were included, with no language, location, or date restrictions. The risk of bias was assessed using JBI tools. A random-effects meta-analysis was performed in R (version 4.2.1), with subgroup analyses based on intervention type, food service type, meal type, management, and distribution systems. Of the 6070 studies, 18 were included in the narrative synthesis and 6 in the meta-analysis. The most effective strategies or actions targeted clients (vs. employees), meals on plates (vs. trays), school canteens (vs. other services), self-managed establishments (vs. outsourced), and à la carte services (vs. self-service). In this sense, strategies focusing on clients, plate-served meals, school canteens, self-management, and à la carte services are more effective in reducing food waste. Further actions are needed in other areas like customers, trays, different kitchen types, outsourced services, and self-service menus.

Assessing the health consequences of indoor air pollution from biomass fuel combustion on pediatric populations in rural communities of Pakistan

ABSTRACT Indoor air pollution arising from burning of biomass fuels poses a significant threat to child health in rural areas of Pakistan. This cross-sectional study aimed to assess health implications associated with indoor air pollution resulting from biomass burning among children under 12 years of age in rural Punjab. A questionnaire-based survey was conducted in six randomly selected rural districts of Punjab, characterized by their primary reliance on biomass fuels. The findings revealed that several characteristics, such as monthly household income, number of living rooms, secondary use of solid fuels, kitchen type, type of cooking stove, and presence of child in the kitchen with their mother, exhibited significant associations (p < 0.05) with negative health impacts among children. Reported health effects among the children included coughing (18.7%), watery eyes (17.7%), eye irritation (12.3%), runny nose (11.8%), breathing difficulties (8.5%), phlegm (38%), headache (25%), nausea (20.1%), dizziness (6.7%), asthma (6.4%), tuberculosis (1.8%), and pneumonia (1.5%).

Development of Fly Ash and Light Weight Mineral Granules Based Thermal Insulated Ceramic Container Bases for Keeping Hot Pot &amp; Hot Bowl

Thermal insulation based product development is the most important concern in the present age because we are using so many types of heating and cooking and baking devices and electronic equipment like microwave ovens, induction cook tops, Oven toaster Grillers, Electric tandoor, Roti makers, domestic furnace and electronic coffee &amp; tea makers. When we take out our bowls and pots from the microwave ovens and such type of other kitchen devices then heat present in the walls of the containers like utensil, bowl &amp; pot and heat present in the cooked food damages the top of the table and table covers. In order to prevent such things there is a burning need of development of thermal insulation bases and mats.

Lung Function Impairment Among Women Cooking with Biomass Fuels Compared to LPG Fuel in Rural Tamil Nadu

Background: Women in developing countries are exposed to household air pollution from traditional cook a stove, which causes a huge burden of morbidity. This study aims to examine the impact of cooking fuel use on lung function changes among women in rural Tamil Nadu, India. Methods: Between 2012 and 2014, 565 adult women (237 using solid biomass fuel and 328 using clean fuel for cooking) participated in this cross-sectional study. Basic demographic and socioeconomic characteristics and exposure related information such as fuel type, kitchen type, type of house, and other potential sources of particulates inside the house, such as cigarettes; incense, and mosquito coils, were collected using questionnaires. A pulmonary function test assessment was done for all participants using a KOKO spirometer following the standard protocols. Results: Pulmonary function was significantly (p &lt; 0.05) lower in rural women using biomass fuel for cooking. Women in the biomass group had FVC 2.45 (0.58), FEV1 1.99 (0.49), and PEFR 5.31 (1.54), while women in the LPG group had FVC 2.63 (0.48), FEV1 2.19 (0.42), and PEFR 5.81 (1.38). Conclusion: This cross-sectional study found that the reduction in the pulmonary function parameters was considerably higher among women using biomass for cooking compared to women using liquefied petroleum gas for cooking in rural Tamil Nadu. Objective measurements by spirometry from this study can help physicians and health policy makers develop measures for better prevention and management of respiratory diseases among rural women in Tamil Nadu, southern India.

Comparing Circular Kitchens: A Study of the Dutch Housing Sector

The built environment can become more sustainable by gradually replacing building components with circular ones. Kitchens are a logical component to be made circular, given their relatively short lifespan, product-based nature, and affordable prototypes. Since various designs for circular kitchens can be developed, understanding the feasibility of these designs is crucial for their successful implementation. This knowledge, however, remains limited. Therefore, this article aimed to determine which types of circular kitchens are feasible. Circular kitchens available or announced in the Dutch housing sector within the past five years were compared using an adapted version of the CBC generator, a comprehensive design framework for circular building components. The comparison included the Circular Kitchen (CIK), developed as part of an international research project. Data were sourced from manufacturers’ websites and online publications supplemented by interviews with two outliers to verify the results. The analysis encompassed seven circular kitchens, with two developed by established manufacturers and five by start-ups. The manufacturers mostly communicated about their kitchen’s physical design. The established manufacturers’ circular kitchens were found to be more similar to their non-circular kitchens, while start-ups applied more radical innovations. Furthermore, the kitchens that had a frame structure using technical materials or a panel-based structure using biological materials were more likely to be feasible. These findings can facilitate future circular kitchen development by improving these kitchens’ feasibility, thus aiding the transition to a more circular built environment. Furthermore, this research contributes scientifically by adapting a comprehensive design framework (the CBC generator) to compare circular designs.

Gender Performance in the Kitchen of Indonesian Middle-Class

This paper explores gender performance in Indonesia's middle-class’ kitchen. Gender mainstreaming and gender responsiveness have been on the Indonesian national development agenda since 2000, especially in vertical housing. However, gaps in the publication of the policy's implementation indicate the need for a basic understanding of gender to specify what should be accommodated to fulfil the agenda. Moreover, in previous studies, gender in Indonesia has not been discussed in the context of gender relations within the household. This research answers the question regarding the performance of daily activities that took place in the kitchen based on the actors’ gender. The performativity is influenced by the fulfilment of their preferences based on their household type; consisting of individual, traditional, and non-traditional household types. Each household has its own type of kitchen that will maintain the performativity of the gender.

Residential fuel consumption and technology choices: an application of FGNLS and random effects binary logit model

In this study, Ethiopian households’ residential fuel usage and technological preferences are analyzed. For 2524 urban families, we use panel data from two waves of the Ethiopian Socioeconomic Survey (ESS). Households’ technology choices and short-run energy consumption behavior are modeled jointly. To estimate the short-run residential fuel consumption behavior, feasible generalized nonlinear least squares (FGNLS) are iterated. Random effects binary logit models are used to predict technology choice. The effective price elasticity of firewood, charcoal, and electricity was found to be negative and less than unity. The effective price of electricity for baking and cooking has a detrimental and considerable impact on technology choice. The choice of traditional baking oven was positively and significantly affected by effective cost of firewood. Traditional cooking stove was also positively and significantly influenced by effective price of charcoal. Technology choice for baking appliance was significantly affected by the dwelling size, and the type of kitchen. Since decisions to choose electric appliances over those that use charcoal and firewood are heavily influenced by housing-related difficulties, energy prices and efficiency of appliances, policy interventions should include house infrastructure installations and efficiency of appliances.

Black carbon emissions in the rural Indian households: Sources, exposure, and associated threats

In this study, we present the indoor Black Carbon (BC) measurements with the help of Aethalometer (AE‐33) from various sites in Eastern India in a typical kitchen room situated in a rural area. Analysis was done on how various cooking activities performed in the home affected the indoor level of BC. The activities resulting in elevated indoor concentrations included three different periods of cooking breakfast, lunch, and dinner with three different kinds of kitchen structures open, semi‐open and closed kitchen. Close kitchen resulted in the highest BC concentrations, while open kitchen resulted in the lowest level. The burning of low‐grade fuels resulted in the largest increases in indoor BC concentration. We calculated the average BC concentrations for three distinct kitchens, with open kitchens emitting 260.14 μgm−3, semi‐open kitchens emitting 441.14 μgm−3, and closed kitchens emitting 477.25 μgm−3. The biomass burning % was high during the entire research. Because BC mass concentration was found to be high in indoor sampling, as a result, the health risk assessment is also considered to be high in all types of kitchens. As people spend a significant amount of time at home, especially in a future where remote work is anticipated to be easier, finding the activities, sources, and health effects that increase indoor pollution is vital to lowering indoor exposure.

Kitchen Characteristics and Practices Associated with Increased PM2.5 Concentration Levels in Zimbabwean Rural Households.

Household air pollution (HAP) from biomass fuels significantly contributes to cardio-respiratory morbidity and premature mortality globally. Particulate matter (PM), one of the pollutants generated, remains the most accurate indicator of household air pollution. Determining indoor air concentration levels and factors influencing these levels at the household level is of prime importance, as it objectively guides efforts to reduce household air pollution. This paper describes household factors associated with increased PM2.5 levels in Zimbabwean rural household kitchens. Our HAP and lung health in women study enrolled 790 women in rural and urban households in Zimbabwe between March 2018 and December 2019. Here, we report data from 148 rural households using solid fuel as the primary source of fuel for cooking and heating and where indoor air samples were collected. Data on kitchen characteristics and practices were collected cross-sectionally using an indoor walk-through survey and a modified interviewer-administered questionnaire. An Air metrics miniVol Sampler was utilized to collect PM2.5 samples from the 148 kitchens over a 24 h period. To identify the kitchen features and practices that would likely influence PM2.5 concentration levels, we applied a multiple linear regression model. The measured PM2.5 ranged from 1.35 μg/m3 to 1940 μg/m3 (IQR: 52.1-472). The PM2.5 concentration levels in traditional kitchens significantly varied from the townhouse type kitchens, with the median for each kitchen being 291.7 μg/m3 (IQR: 97.2-472.2) and 1.35 μg/m3 (IQR: 1.3-97.2), respectively. The use of wood mixed with other forms of biomass was found to have a statistically significant association (p < 0.001) with increased levels of PM2.5 concentration. In addition, cooking indoors was strongly associated with higher PM2.5 concentrations (p = 0.012). Presence of smoke deposits on walls and roofs of the kitchens was significantly associated with increased PM2.5 concentration levels (p = 0.044). The study found that kitchen type, energy type, cooking place, and smoke deposits were significant predictors of increased PM2.5 concentrations in the rural households. Concentrations of PM2.5 were high as compared to WHO recommended exposure limits for PM2.5. Our findings highlight the importance of addressing kitchen characteristics and practices associated with elevated PM2.5 concentrations in settings where resources are limited and switching to cleaner fuels may not be an immediate feasible option.

Determinants of Household Cooking Energy Choice in Public Housing Estates in Maiduguri, Borno State, North-East Nigeria

The growing utilization of traditional energy sources particularly in developing countries has in recent times been drawing disturbing attention from researchers and policy makers in view of the environmental and health consequences associated with such fuels. Hence the need to empirically examine the economic and socio-demographic factors that drive household cooking energy choice in public housing estates in Maiduguri, Borno State, North-East Nigeria. A survey questionnaire was used to elicit data from a sample of 355 household-heads from the target population of 3,192 households using systematic sampling technique. Multinomial Logistic Regression was used to analyze the probability of households’ choice of different energy types used for cooking purposes. The results revealed that higher income, higher educational level, occupation of the household head; location of residence, kitchen type and ownership of dwelling had positive effects on the probability of choosing cleaner sources of energy for cooking. Meanwhile, lower income and larger household size had positive correlation with the likelihood of choosing traditional energy sources such as fuelwood and charcoal as the primary cooking energy source among households. It is recommended that policy makers and stakeholders in the energy sector should take adequate and proactive steps that will promote access to cleaner, efficient, affordable and modern sources of energy for household cooking activities in Borno State, North-east Nigeria.

BEST BRAIN DRAFT AND FABRICATE

ABSTRACT:The project aims to create a website for the construction company that serves as both an e- commerce gateway and an administration site. The customer can submit construction specifications such as the number of rooms, number of floors, size of the rooms, kitchen type, indoor or outdoor steps, tiles or marbles, outside space, and other specifications. The administrator accepts the building specification then the engineer designs the plan by the user's specifications. At the end of each day, the project tracking status is handled. Keywords: Building requirements, Building Plan Construction, Project tracking status, Cost estimation.

Influence of Space Organisation on Kitchen Design From 2012 - 2022 in North Macedonia

In the period from 2012 to 2022, the kitchen space is understood as the most economically frequent room, and in terms of specific requirements, the most complex for planning action. In the process of anthropological deposition and creation of these complex requirements, the kitchen project relies heavily on modern materials, and thus on new technologies. The paper will cover 20 (twenty) kitchen projects, concepts of existing projects from the Macedonian low-rise and high-rise housing structure with all their positive and negative aspects. The project is where everything begins and ends. The paper includes and makes typologies of projects that are most often encountered and projects for which the user experience shows through analyzes that they are accepted as functionally useful. By reviewing a series of changes in the architecture of kitchen spaces over the past 10 years, with a focus on the types of kitchens that were used and how they evolved over time according to the dimensions of the space and the needs of the user, the research focuses on the types of kitchens according to available kitchen dimensions.

Pollutant Levels at Cooking Place and Their Association with Respiratory Symptoms in Women in a Rural Area of Delhi-NCR

Household air pollution resulting from biomass and coal stoves is implicated in more than one-third cases of annual deaths from chronic lung diseases worldwide and nearly 3% of lung cancer deaths. This burden is borne largely by poor women in the developing countries. We carried out a study to evaluate its association with respiratory symptoms in women in a rural area. The study was carried out using a standard questionnaire, in 92 households including 174 women. The data on respiratory symptoms in women, kitchen type and location in households, type of fuel used for cooking, permanent ventilation in kitchen, presence of exhaust, history of tobacco smoking and indoor pollution level were obtained. Spirometery of participants was conducted. The indoor particulate matter (PM10, PM2.5 and PM1) and volatile organic compounds (VOCs) were measured in each home. The households were divided into two groups according to the location of the kitchen. In 46 households (Group A) women had a separate room as kitchen for cooking with good ventilation and exhaust conditions; and in the remaining 46 households (Group B) cooking was done in the living area. Seventy (76.1%) households used biomass fuel for cooking and heating (37; 80.4%, in Group A versus 46; 100% in Group B). The proportion of women with respiratory symptoms for one year or more was significantly high in Group B compared to Group A (13.0% versus 3.1% p = 0.01). The households which did not have a separate kitchen (Group B) had higher particulate matter and VOCs concentration. This study contributes to the growing evidence of adverse impact of indoor air pollution from biomass combustion on health of females. Results of the study demonstrated significantly high particulate matter (PM2.5), in households not using a separate room for cooking with biomass fuel.

Characteristics of PM2.5 emissions from six types of commercial cooking in Chinese cities and their health effects

Commercial kitchens may pose significant health risks to workers because they generate large quantities of fine particulate matter (PM2.5). In our study, the concentrations and emission rates of PM2.5 in cooking environments were measured for six types of commercial kitchens that used electricity and natural gas (including traditional Chinese kitchens, western kitchens, teppanyaki kitchens, fried chicken kitchens, barbecue kitchens, and hotpot cooking area). Furthermore, a preliminary health risk assessment of the chefs was undertaken using the annual PM2.5 inhalation and PM2.5 deposition rates into the upper airways and tracheobronchial and alveolar regions of the human body. Results showed that cooking in the teppanyaki kitchen generated the highest amount of PM2.5, with a mean emission rate of 7.7 mg/min and a mean mass concentration of 850.4 ± 533.4 μg/m³ in the breathing zone. Therefore, teppanyaki kitchens pose highest PM2.5 exposure risks to chefs, with the highest rate of PM2.5 deposition in the upper airways (6.38 × 105 μg/year), followed by Chinese kitchens. The PM2.5 concentrations and emission rates of each kitchen varied greatly with the dishes cooked. The mean PM2.5 concentration was the highest during Chinese stir-frying, with the peak concentration reaching more than 20,000 μg/m3, followed by pan-frying, deep-frying, stewing, and boiling. A rise in PM2.5 concentration was also observed during the start of stir-frying and in the middle to late stages of pan-frying and grilling meat. The results obtained in our study may contribute in understanding the characteristics of PM2.5 emissions from various types of commercial kitchens and their health effects.

Metals, PAHs and oxidative potential of size-segregated particulate matter and inhalational carcinogenic risk of cooking at a typical university canteen in Shanghai, China

Cooking is an important source of indoor emissions, and exposure to cooking emissions can instigate adverse health effects. Oxidative potential (OP) is a good indicator for assessing health risk, but studies detecting the OP of cooking emissions are rare. In this paper, size-segregated samples were collected at four sites in the canteen to study the chemical characteristics and OP of particulate matter (PM) emitted from cooking. The four sites were set to study the effects of different cooking styles and kitchen types. The results showed that the concentrations of most metals, water-soluble ions, PAHs, and OP at four sites followed the trend: deep-frying > stir-frying > second floor hall > first floor hall. And the concentration at the fine fraction (PM0.056-3.2) was much higher than that at coarse fraction (PM3.2-18). The PM OP at four sites were 1.1642 nmol m−3·min−1, 1.2088 nmol m−3·min−1, 0.8589 nmol m−3·min−1 and 0.9507 nmol m−3·min−1, respectively. The correlation between OP and other components showed that Zn (|r| = 0.444) and DBA (|r| = 0.507) were moderately related to OP, which suggested that heavy metals and PAHs might be contributed to PM OP. The carcinogenic risk assessments of heavy metals and PAHs showed that, there might be an increasing of potential carcinogenic risk if exposure to cooking environment for lifetime. Our results were firstly helpful for PM characteristics researches on cooking emissions, and also significant to public health protection, especially for people who usually cook.

Collective Infrastructures of Care: Ollas Comunes Defying Food Insecurity During the COVID-19 Pandemic

The COVID-19 pandemic highlighted the importance of solidarity and care networks in withstanding crises. One example is the emergence of Ollas Comunes (Common Pots, a type of community kitchen) in the peripheries of Lima, which highlighted the enormous need for spaces that promote, channel, and strengthen collective support. Consolidating these networks, and allowing them to prosper over time, constitutes an alternative aimed at improving the living conditions of marginal groups, a crucial task in reducing urban inequalities. Co-production occurred at multiple scales: from local implementations of community kitchens to the design of urban networks for agriculture, water and sanitation, and food production. Collective innovation happened in technical terms towards promoting the efficient use of renewable resources (extending the concept of care to the care of the territory and the environment) and in the formulation of alternative governance in the maintenance and repair of the implemented infrastructure towards a renewed sense of citizenship.

Particulate Air Pollution and Impaired Maternal Lung Function in Ndola And Masaiti of Copperbelt Province in Zambia

Background Evidence of association between maternal indoor air pollution (IAP) exposure and impaired lung function (LF) in sub-Saharan Africa (SSA) is insufficient. We assessed association between maternal IAP and impaired LF in Masaiti and Ndola. Method The study used questionnaire to collect data (N =1170) and IAP exposure defined as use of biomass fuel indoors and elevated PM2.5 using foobot (China) and LFs using a spirometer (Spirobank G, Italy). Data were analysed using SPSS version 20. Results Results indicated an association between fuel use and lung function result. The median (Q1, Q3) PM2.5 before, during and after cooking showed a significant difference (p value &lt;0.001). The median (Q1, Q2) PM2.5 during cooking and daily average were 501(411, 686) µg/m3 and 393 (303,578) µg/m3. Association between PM2.5 and fuel type (p value = 0.005) but no association between PM2.5 and kitchen type (p value = 0.124). Association between fuel type and impaired lung function. Compared with combined fuel types (Charcoal and electricity), crop residue only, gave 2times more likely to have a declined lung function [AOR: 2.33 (1.27 – 4.30] and electricity only, 57% less likely to have declined lung function [AOR: 0.43, 95% CI (0.26 – 0.69)]. Conclusion Maternal IAP exposure maybe associated with elevated risk of impaired LFs. More research using longitunal studies carefully designed for low income countries is needed. Public awareness of the effects of IAP due to biomass fuels and interventions to reduce the use of biomass fuels are required. &nbsp;

Influence of cooking energy for people’s health in rural China: Based on CLDS data in 2014

Using clean cooking energy is better for people’s health than solid fuel. Studies have focused on the impact of energy types on objective health, but less on subjective or mental health. Based on the 2014 China labor force dynamic survey, this paper found that cooking with clean energy was significantly better for self-assessment of health than solid fuel. (1) For people who use clean energy cooking, the odds of general self-assessment as healthy, physically painless, mental self-assessment as healthy and no physical health impact on work or life were respectively 1.43 times, 1.43 times, 1.34 times, and 1.3 times that of those who use solid fuel. (2) The type of cooking energy has a deeper influence on villagers’ body health than on the psychological level. When other factors remain the same, the type of cooking fuel has nothing to do with whether emotional problems affect work or life. (3) Cooking energy type has a health spillover effect, which has an impact on the health of both the cook and people who do not cook, but the impact on the cook is more extensive. (4) The smoother the smoke in the cooking or the kitchen is open, or the kitchen has a range hood or exhaust fan, the more it is good for the health of the cook. But kitchen type does not affect people who do not cook. Actively promoting clean energy use in cooking, reducing the amount of cooking lampblack, and improving the condition of the kitchen are all important ways for health assessment.

Керамічний комплекс другої половини ХІІІ – першої половини XV ст. з досліджень у Кам’янці-Подільському

The paper analyses ceramics and buildings remains of the second half 13th – first half 15th centuries, coming from excavations in Kamianets-Podilskyi. It aims to introduce materials into scientific circulation, to compare the collection with synchronous objects from adjacent territories, to trace interactions in the material culture development in late medieval towns. Ceramics of the Golden Horde and the Grand Duchy of Lithuania times began to be systematically researched relatively recently in Ukraine. Thus, the materials from Kamianets-Podilskyi contribute to deepening our knowledge of less-known periods in the history of Ukraine and Eastern Europe. Materials analyzed were obtained during rescue archaeological research on the Polish Market square in Kamianets. These were fragmented parts of underground and aboveground building structures, as well as a collection of various household items. Building materials were mostly local clays and loam, less often wood and stone were used. A set of clay ‘roll’ blocks set in one of the pits allows us to assume similarity with the Golden Horde building technologies. Finds of coins and Crimean polychrome bowls fragments also indicate the complex emerged during the Golden Horde period. However, certain groups of pottery and coins of European minting define the complex upper date within the first half 15th century. Diverse ceramic types range from the complex is an interesting local typological phenomenon. It reflects mutual influences of the pottery traditions development both in time and space. After processing artefacts collection, the main groups of pottery were identified according to technological features. Some of them are rooted in the local ancient Rus’ traditions, others were formed under the influence of Western trends, while samples of a ‘specific’ group were common for almost the entire territory of modern Ukraine during Late Middle Ages. Pots collection was preliminary systematized up to 5 most common types selection, based on rim profiles. Many of them have a wide range of analogies, locally from Kamianets, as well as from the Western Ukraine, in Poland, Moldova and Romania. In addition to pots, the collection includes other types of kitchen and tableware, such as makitras, lids, jars and other single samples of ceramics. The typological diversity correlates with the multi-layered processes which took place in Kamianets-Podilskyi life during the Golden Horde and the Lithuanian periods. Materials from the complex, as well as other finds from synchronous objects within the city, deepen our understanding of the city’s development large-scale picture, which, however, requires further research.

Cooking fuel choices of households in urban areas in Uganda: a multinomial probit regression analysis

PurposeThis study explores the economic and sociodemographic factors that influence households' decisions on the type of fuel used for cooking in urban areas in Uganda.Design/methodology/approachIn total, two cross-section data surveyed by the Uganda Bureau of Statistics (UBOS) in 2012/13 and 2016/17 were used to analyze consumption of energy for cooking purposes in urban areas of Uganda. This paper employed a multinomial probit regression model and the corresponding marginal effects to analyze cooking fuel choices, which are biomass, electricity and gas and kerosene combined.FindingsThe results showed that household expenditure was statistically significant for the choice of cooking fuel chosen. Furthermore, kitchen type, dwelling type and apartment tenure type are found to be significantly influence the choice of household cooking fuel decisions.Originality/valueThis study takes into consideration the combined influence of the kitchen type, dwelling and tenure type as explanatory variables for the choice of cooking fuel for households in urban areas in Uganda. These factors have not been considered in previous studies done in Uganda, especially within the context of urban households when making choices for cooking fuel.