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Energy Sources Used in Food Preparation and Impacts on Climate Change by Iara Nobre Carmona; Marina Passos de Souza; Elias Costa de Souza; Kamilla Crysllayne Alves da Silva; Allana Katiussya Silva Pereira; Ananias Francisco Dias Júnior is a book available to read on EtoBox.

What is Energy Sources Used in Food Preparation and Impacts on Climate Change about?

One-third of the world's population does not have access to clean energy sources for food preparation. The use of inefficient technologies can increase the emission of potential greenhouse gases (GHG) and accelerate climate change. Recently, the increase in the price of Liquefied Petroleum Gas (LPG) caused by the COVID-19 pandemic made it possible to increase the use of firewood in the domestic environment, directly impacting people's health and the environment. In this context, the application of greener technologies can mitigate the harmful effects caused on people and nature. Thus, this chapter presents a description of the main primary sources of energy used in food around the world, specifically forest biomass and LPG, in addition to presenting the historical context that encompasses both energy sources. What were the main sources of energy used in the past? What has changed from the Neanderthal period to today? How was the use of Liquefied Petroleum Gas (LPG)

Author

Iara Nobre Carmona; Marina Passos de Souza; Elias Costa de Souza; Kamilla Crysllayne Alves da Silva; Allana Katiussya Silva Pereira; Ananias Francisco Dias Júnior

Publisher

Springer International Publishing AG

Published

2023

Language

EN

ISBN

9783031388231

Subjects

Engineering, Architecture, Science