Sustainable gastronomy and air quality are closely connected throughout the entire food journey – from food production and sourcing to enjoying memorable meals.<\/p>\n
The term sustainable gastronomy may sound like a modern buzzword. However, its meaning is highly practical.<\/p>\n
Simply put, sustainable gastronomy considers food throughout its entire journey: from the origin of ingredients, methods of production, storage, and transportation, to preparation, serving, consumption, and the waste generated after a meal.<\/p>\n
This understanding of sustainable gastronomy is also supported internationally. The Food and Agriculture Organization of the United Nations (FAO) describes gastronomy not only as the art of food, but also as local cuisine, regional cooking traditions, and food culture.<\/p>\n
Sustainability in gastronomy means that agriculture, fisheries, food preparation, and related processes are carried out without depleting natural resources, ensuring that these activities can continue in the future without harming the environment or human health.<\/p>\n
This is precisely where the connection with air quality begins.<\/p>\n
Food is produced, protected, processed, transported, stored, prepared, served, and consumed. Every one of these stages leaves an environmental footprint through land use, water consumption, energy use, and its impact on air quality.<\/p>\n
For this reason, sustainable gastronomy and air quality are not separate topics. Their relationship begins long before food reaches the kitchen and continues in the spaces where it is prepared and consumed.<\/p>\n
Have you ever considered that agricultural production contributes to air pollution – not just heavy industry?<\/p>\n
Unfortunately, emissions generated by agriculture are far from negligible.<\/p>\n
According to the European Environment Agency (EEA), agriculture is responsible for approximately 93% of ammonia (NH<\/strong>\u2083<\/strong>) emissions in Europe<\/strong>. The principal sources include livestock farming, animal housing facilities, manure management, manure storage, and the application of both organic and mineral fertilizers.<\/p>\n Ammonia is not merely an agricultural issue. Once released into the atmosphere, it can react with other compounds and contribute to the formation of secondary particulate matter. These particles affect human health, ecosystems, and overall environmental quality.<\/p>\n This is why sustainable gastronomy begins long before food reaches the kitchen. It starts with the way food is produced and with understanding the impact that production has on the air we breathe.<\/p>\n Agriculture is essential, but it is not environmentally neutral. Soil cultivation, agricultural machinery, livestock production, manure storage, crop protection, and harvesting all have implications for air quality.<\/p>\n Agricultural machinery can contribute to pollutant emissions through the combustion of fossil fuels. Harvesting and other outdoor agricultural activities may also release significant quantities of organic dust. Crop protection products, including pesticides and herbicides, raise additional concerns regarding drift, evaporation, human exposure, and impacts on ecosystems.<\/p>\n These issues should not be oversimplified. Production systems vary considerably.<\/p>\n Nevertheless, it is important to understand that every meal has its own production history.<\/p>\n That history also includes air.<\/p>\n Once food has been produced, its journey continues. It is transported, stored, often refrigerated, processed, packaged, distributed, and sold. Frequently, it undergoes another stage of transportation – to restaurants, hotels, retail stores, homes, or other places where it is prepared and consumed.<\/p>\n Each of these stages contributes to emissions and to the overall environmental footprint of food. Cold-chain logistics, industrial processing, transportation vehicles, packaging, and distribution all represent important components of that footprint.<\/p>\n Not every imported or processed food product is automatically unsustainable. Likewise, not every locally produced food is automatically the best choice for the planet.<\/p>\n Sustainability depends on numerous factors, including production methods, seasonality, transportation distance and mode, energy efficiency, packaging, and the amount of waste generated during production, processing, distribution, preparation, and consumption.<\/p>\n The essential message is straightforward: food does not arrive on our plates without environmental consequences. Its journey affects natural resources, energy consumption, the climate, and air quality.<\/p>\n According to the United Nations Environment Programme (UNEP), food loss and food waste account for approximately 8\u201310% of global greenhouse gas emissions.<\/strong><\/p>\n This means that food which is produced but never eaten already carries a substantial environmental footprint.<\/p>\n When organic waste ends up in landfills, methane may be generated. Methane is a greenhouse gas with a powerful impact on the climate. Consequently, food waste is not merely an economic or ethical issue – it is also a climate issue.<\/p>\n Every uneaten meal represents wasted land, water, energy, labor, transportation, and emissions. An additional paradox is that enormous quantities of food are discarded worldwide while hunger remains a serious global challenge.<\/p>\n Reducing food waste is therefore one of the most practical ways to make gastronomy more sustainable.<\/p>\n It is equally important not to overlook waste generated by primary and secondary food packaging, as packaging itself carries its own material, energy, and environmental footprint.<\/p>\n At first glance, the answer appears obvious. Lettuce seems healthier and more sustainable than bacon.<\/p>\n However, comparing foods from a sustainability perspective is not always so straightforward.<\/p>\n One frequently cited study conducted by Carnegie Mellon University found that lettuce may be associated with higher greenhouse gas emissions than bacon when emissions are evaluated per unit of caloric value. The explanation is simple: lettuce has a very low caloric density, meaning that much larger quantities are required to provide the same number of calories.<\/p>\n Nevertheless, this example should not be interpreted as suggesting that bacon is either healthier or more sustainable than lettuce. Rather, it demonstrates that the outcome depends on the comparison criteria. Comparing foods by calorie, kilogram, serving size, nutritional value, or their overall impact on health and the environment can lead to very different conclusions.<\/p>\n This is precisely why sustainable gastronomy requires a comprehensive perspective.<\/p>\n The kitchen is most often perceived as a place where irresistible flavors and aromas are created. From the perspective of air quality, however, it is an environment characterized by high concentrations of vapors, aerosols, odors, heat, and humidity.<\/p>\n During food preparation, more than 200 chemical compounds may be released into the air. This is particularly evident during grilling, frying, and other high-temperature cooking processes. This is one of the most obvious examples of how gastronomy and air quality are directly connected.<\/p>\n The type and quantity of these compounds depend on the ingredients being prepared, their fat content, cooking temperature, preparation method, cooking duration, the energy source used in the kitchen, and the effectiveness of the ventilation system.<\/p>\n SEE ALSO: 8 Facts Why Kitchen Ventilation Is Crucial for Health<\/a><\/p><\/blockquote>\n Scientific literature also associates long-term work in professional kitchens with an increased risk of obstructive lung diseases among kitchen staff.<\/p>\n In commercial kitchens, however, the issue does not end indoors. Kitchen exhaust air can also affect the outdoor environment, particularly when it contains odors, grease, aerosols, and by-products generated during the thermal preparation of food.<\/p>\n For this reason, sustainable gastronomy must also address air quality during food preparation.<\/p>\n Ventilation in areas where food is prepared and consumed is not merely a technical issue. In gastronomy – and particularly in the hospitality industry – it forms part of the overall guest experience. Although often unnoticed, it is essential.<\/p>\n If kitchen exhaust air is not properly extracted and purified, it may affect human health, have environmental consequences, and increase the risk of fire.<\/p>\n SEE ALSO: Commercial Kitchen Exhaust Ventilation: From Fire Risk to Safe Operation<\/a><\/p><\/blockquote>\n In restaurants, hotels, apartments, and homes, sustainable gastronomy does not end with the selection and preparation of ingredients. It also includes the quality of the indoor environment.<\/p>\n Indoor air quality affects comfort, health, and the overall perception of a space. Guests may not be able to explain why they feel comfortable in a particular environment, but they immediately notice when the air feels heavy, stuffy, smoky, or unpleasant.<\/p>\n SEE ALSO: Mini Case Study: Kitchen Exhaust Air Purification at M\u00f6venpick Hotel & Residences Teuta Kotor Bay<\/a><\/p>\n Sustainable gastronomy cannot be considered complete if it overlooks the people who prepare, serve, and consume food.<\/p>\n Marquis Intelligence is a company specializing in indoor air quality, ventilation, and air purification. Given the close relationship between gastronomy and air quality, it is clear where and how the company contributes through its engineering solutions.<\/p>\n These projects most commonly include:<\/p>\n These solutions contribute to cleaner air, greater comfort, and a higher-quality gastronomic experience.<\/p>\n SEE ALSO: Mini Case Study: Hilton Belgrade Hotel<\/a> The average adult inhales approximately 12,000 liters of air each day. This means that during a single hour spent at the table – whether enjoying lunch, dinner, or a memorable culinary experience – a person inhales approximately 500 liters of air.<\/p>\n During that same period, they may drink only one glass of water, wine, or another beverage – approximately 0.2 to 0.3 liters.<\/p>\n This means that while eating, we consume more than just food and beverages. We are continuously breathing the air in the environment around us.<\/p>\n For this reason, indoor air quality should be recognized as an integral part of the gastronomic experience.<\/p>\n It can be concluded that sustainable gastronomy and air quality are inseparably connected at multiple levels.<\/p>\n At the beginning of the food chain, this relationship is reflected in the impact of food production on air quality. At the end of the chain, it becomes evident in the spaces most closely associated with gastronomy: restaurants, hotels, professional kitchens, as well as apartments and homes where food is prepared and consumed.<\/p>\n It is here, at the final stage of the journey, that air becomes part of the gastronomic experience. It influences the comfort of the environment and the overall enjoyment of a meal.<\/p>\n Unfortunately, this influence is still too often overlooked.<\/p>\n This article is part of the “Air Quality, Ecology and Sustainability” series by Marquis Intelligence. The series explores sources of air pollution, engineering and technological solutions, and their impact on air quality.<\/em><\/strong><\/p>\n Document ID: MI-AES-007.26 \u2013 Sustainable Gastronomy and Air Quality: From Farm to Table<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Sustainable gastronomy and air quality are closely connected throughout the entire food journey – from food production and sourcing to<\/p>\n","protected":false},"author":9,"featured_media":9713,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[411],"class_list":["post-9712","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-air-quality-and-environmental-impact"],"yoast_head":"\nAgricultural Machinery, Crop Protection Products, and Organic Dust<\/h3>\n
Food Transportation, Processing, and Storage<\/h2>\n
Local or Imported Food – Which Is More Sustainable?<\/h2>\n
Food Waste and Greenhouse Gas Emissions<\/h2>\n
Is It More Sustainable to Eat Bacon or Lettuce?<\/h2>\n
The Kitchen as a Source of Indoor and Outdoor Air Pollution<\/h2>\n
Ventilation as Part of Sustainable Gastronomy<\/h2>\n
Air Quality in Restaurants, Hotels, Apartments, and Homes<\/h2>\n
How Does Marquis Intelligence Contribute to Projects in the Gastronomy Sector?<\/h2>\n
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\nSEE ALSO: FAQ \u2013\u00a0 Extraction and Purification Of Exhaust Air\u00a0 From Kitchen Hoods<\/a><\/p><\/blockquote>\nThe Invisible Ingredient of Every Meal<\/h2>\n
Sustainable Gastronomy and Air Quality: An Inseparable Connection<\/h2>\n
References<\/h2>\n
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