Rough beer clarification in large-sized breweries is mainly carried out using powder filters. In ... more Rough beer clarification in large-sized breweries is mainly carried out using powder filters. In this work, it was attempted to explain why two rough beer samples yielded quite different filtrate volumes (~965 vs. 2,068 hL) from industrial-scale powder filters coated with equal doses of filter-aids of the same nominal permeability, but of different lots. By resorting to a bench-top dead-end filtration apparatus, the above 50% reduction in beer filterability was attributed to the lots used, the permeability of the corresponding filter cakes slightly varying from ~0.19 to 0.25 Darcy. When using a bench-top plant equipped with a 0.8-μm ceramic tubular membrane operating under constant values of the transmembrane pressure difference (3.73 bar), feed superficial velocity (6 m.s), and temperature (1.5 °C), the volumes of permeate recovered, as well as the limiting and average permeation fluxes, were not statistically different. Thus, membrane clarification of rough beer may overcome the i...
Rough Beer Clarification by Crossflow Microfiltration in Combination with Enzymatic and/or Centri... more Rough Beer Clarification by Crossflow Microfiltration in Combination with Enzymatic and/or Centrifugal Pretreatments Alessio Cimini, Ombretta Marconi, Mauro Moresi Dept. for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, Viterbo, Italy Italian Brewing Research Centre (CERB), University of Perugia, Via San Costanzo, Perugia, Italy mmoresi@unitus.it
The cradle-to-grave environmental impact of 1 kg of dry pasta, produced from a medium-sized pasta... more The cradle-to-grave environmental impact of 1 kg of dry pasta, produced from a medium-sized pasta factory located in the North of Italy and packed in 0.5-kg polypropylene bags, was investigated by using a well-known life cycle assessment software in compliance with the cumulative energy demand, PAS 2050, IMPACT 2002+, ReCiPe 2016, and product environmental footprint standard methods. All these methods allowed durum wheat cultivation and pasta cooking to be identified as the primary and secondary hotspots. Improvements in the cultivation phase were outlined by resorting to conservative farming systems with low N fertilizer inputs. However, the smaller the grain yields, the greater the land occupation and damage to the ecosystem quality became. The replacement of the ordinary home gas-fired hobs with a more eco-sustainable pasta cooker reduced the damage to “climate change,” and “resource depletion". Both mitigation actions reduced the primary energy sources, greenhouse gas emiss...
Within the final goal of reducing the anti-nutritional factors in chickpea (Cicer arietinum L.) a... more Within the final goal of reducing the anti-nutritional factors in chickpea (Cicer arietinum L.) and yellow soybean (Glycine max) by means of their malting process, the main aim of this work was to study the kinetics of water hydration of such seeds at different temperatures in the range of 12-36 °C for as long as 24 h. The kinetics of such a process was reconstructed using the well-known Peleg model. The Peleg rate constant (k1) decreased with increasing temperature and was described by an Arrhenius type relationship. The estimated activation energy was equal to 36±6 or 60±3 kJ mol-1 for chickpea or yellow soybean, respectively. The Peleg capacity parameter (k2) was approximately constant and led to an equilibrium moisture ratio of 1.4 or 1.8 g of water per g dry matter for the above seeds. A 5-h soaking at T(24 °C rehydrated both seeds up to a moisture content of ~50% (w/w), this being preliminarily assessed as sufficient for activating the metabolic processes of germination.
The aim of this work was to assess which coffee brewing method was the most environmentally frien... more The aim of this work was to assess which coffee brewing method was the most environmentally friendly one among a 3-cup induction Moka pot, and two single-serving coffee machines. To this end, a streamlined Life Cycle Assessment including the use of the above coffee machines, production, transportation, and disposal of all packaging materials used, and disposal of spent coffee grounds was carried out in compliance with the Publicly Available Specification (PAS) 2050 standard method. The production of one 40-mL coffee cup with the induction Moka pot gave rise to as low as 8 g CO2e, these emissions being about 18% or 56% lower than those resulting from the use of a coffee capsule (10 g CO2e) or pod (18.5 g CO2e) coffee machine. These estimates might help the eco-conscious consumer to assess the environmental impact of his/her consumption habits.
In this work, the cradle-to-grave environmental profile of an organic pasta production chain was ... more In this work, the cradle-to-grave environmental profile of an organic pasta production chain was assessed and compared to that of a typical conventional one, by using a well-known life-cycle assessment software in compliance with a few singleor multiple-issue standard methods. Both products relied on national durum wheat grains, were made in Italian medium-sized pasta factories, and packed in 0.5-kg polypropylene bags. All these methods identified the durum wheat cultivation and pasta cooking phases as the main hotspots. The organic pasta production chain was characterized by 10-46% higher scores than conventional pasta, mainly because the smaller organic grain yield per hectare requesting larger land occupation resulted in a greater damage to the ecosystem quality.
Food production and consumption account for a significant share of the impact of various pressing... more Food production and consumption account for a significant share of the impact of various pressing and important environmental concerns such as climate change, eutrophication, and loss of biodiversity. In this work, a bibliometric analysis of the last 50 years of research papers, written in English and indexed on Scopus database, was carried out to highlight the evolution of the global scientific research in the environmental assessment of food production (EAFP). The research papers in EAFP started to significantly increase from 2005, being most frequently published by the Journal of Cleaner Production and International Journal of Life Cycle Assessment. The United States of America was the first publishing country, followed by China, the United Kingdom, and Italy. Wheat, rice, fish, maize, and milk were the food items mainly studied, with different importance depending on the authors’ publishing country. Life Cycle Analysis, Carbon Footprint, and Water Footprint were the first three ...
BACKGROUND Everyday pasta cooking event exerts a great environmental impact. The aims of this wor... more BACKGROUND Everyday pasta cooking event exerts a great environmental impact. The aims of this work were to assess the effect of lower cooking temperatures (TC ) than the water boiling point (TBW ) on the main chemico-physical quality parameters of two pasta shapes (i.e., Ziti and Spaghetti) cooked at the conventional and minimum water-to-pasta ratios, as well as their optimum cooking time (OCT), cooking energy consumption and carbon footprint, by using a novel eco-sustainable pasta cooker. RESULTS Once the effect of TC on OCT had been modeled in accordance with the Bigelow model, it was possible to estimate that the energy saved to heat the cooking water from ambient temperature to a lower temperature than TBW was smaller than the extra energy needed to complete the pasta cooking phase. After several cooking trials, the water uptake, cooking loss, textural properties, and thickness of the central nerve (as observed with a scanning electronic microscope) of cooked pasta were found to be independent of TC in the range of 85-98 °C. CONCLUSIONS By using smaller amounts of water (~3 L kg-1 ) and cooking at 85 °C with the eco-sustainable pasta cooker, the energy consumption reduced from the default value of 2.8 kWh kg-1 to ~0.45 kWh kg-1 and GHG emissions to about one sixth of those resulting from the use of the average European home appliances. This article is protected by copyright. All rights reserved.
In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters ... more In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex®, centrifuging, rough filtering across 1.4-μm ceramic hollow-fiber membrane at 30 °C, and fine filtering through 0.45-μm cartridge filter. When feeding an enzymatically-pretreated and centrifuged rough beer with permanent haze (HP) of 2 or 14 European Brewery Convention unit (EBC-U), its primary clarification under periodic CO2 backflushing yielded a permeate with turbidity of 1.0–1.5 EBC-U at a high permeation flux (2.173 ± 51 or 593 ± 100 L m−2 h−1), much greater than that typical of powder filters. The final beer was brilliant (HP = 0.57 ± 0.08 EBC-U) with almost the same colloidal stability of the industrial control and an overall log reduction value (~5.0 for the selected b...
Abstract In this work, two beers of the industrial and craft types were stabilized and clarified ... more Abstract In this work, two beers of the industrial and craft types were stabilized and clarified by combining a commercial enzyme preparation of fungal origin (Brewers Clarex®), which is commonly used for the production of gluten-free beers, with crossflow microfiltration. By resorting to some European Brewing Convention indicative forcing tests (i.e., sensitive proteins, alcohol chill haze, and chill haze development), it was possible to confirm the efficacy of the enzyme preparation for both beers examined. By combining the enzymatic and polyvinylpolypyrrolidone (PVPP) treatments, each beer exhibited a greater colloidal stability with respect to that achievable with any single treatment. Independently of the stabilizing pretreatment used, final membrane clarification gave rise to permeated beers with almost the same chill haze development. By coupling the enzymatic treatment to crossflow microfiltration, it would be possible to replace PVPP, and avoid its expensive recovery and regeneration processes, thus leading to a simpler one-step beer conditioning process.
Abstract Background The environmental performance of food and drink production may be currently a... more Abstract Background The environmental performance of food and drink production may be currently assessed by several standard methods. Except the ISO Life Cycle Assessment, Environmental Product Declaration® and Product Environmental Footprint (PEF) methods, all the other international standards account for the single impact category of climate change. The PEF method requires the estimation of as many as 14 impact categories and is thus regarded as complex and expensive. Several independent studies have shown that climate change is the impact category with the lowest uncertainty level. Scope and Approach In this viewpoint paper, the mere assessment of the Product Carbon Footprint (PCF) using so-called secondary data was recommended as the most direct and economical method to allow SMEs to improve their sustainability via a simple and stepwise virtuous approach. Key Findings and Conclusions By applying a previously developed LCA model, the carbon footprint (PCF) of beer packed in 66-cL glass bottles in a medium-sized brewery was estimated (∼90 kg CO2e hL−1) and the main life cycle hotspots were identified. By resorting to 100%-recycled glass bottles, barley grown locally using organic agriculture methods, rail instead of road transport; etc., it was possible to reduce PCF to as low as 49 kg CO2e hL−1. A cost/benefit analysis might help SMEs to recognize which opportunities effectively reduce their product environmental impact, as well as to decide to invest on the collection of selected primary data to make PCF calculation more accurate, or further progress in the estimation of other selected impact categories.
Abstract Brewing is quite an energy-intensive process, and its environmental impact has been the ... more Abstract Brewing is quite an energy-intensive process, and its environmental impact has been the object of several life cycle assessment (LCA) studies. In this work, the potentialities of a series of options directed to mitigate the main hotspots of the beer life cycle were evaluated to minimize the cradle-to grave carbon footprint (CFC2G) of 1 hL of beer produced in three large- (LS), medium-(MS) and small-(SS) sized breweries and packed in 66-cL glass or polyethylene terephthalate (PET) bottles by using a previously developed LCA model. As the annual brewery capacity reduced from 3 × 106 to 600 hL/yr, the estimated CFC2G scores increased from ∼127 to 192, or 103–169 kg CO2e hL−1 for glass or PET bottles, respectively. Their main hotspots depended on the primary packaging material used, even in the case of PET bottles for the large-sized brewery only. By replacing progressively virgin materials with 100%-recycled glass or PET bottles, road transport with rail one, barley grown abroad using conventional agriculture methods with local organic one, fossil fuel energy with solar photovoltaic one, etc., CFC2G declined to 56–60, or 80 kg CO2e hL−1 in the case of LS and MS, or SS breweries, respectively, independently of the primary packaging material used. Such an approach appeared to be useful to identify how to reduce effectively CFC2G, as well as to decide to invest on the collection of selected primary data or assessment of other environmental impact categories to avoid burden shifting.
The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so ... more The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far received limited attention. The main focus of this work was to assess how the instrumental and sensory quality of cooked pasta is affected by the water-to-dried pasta ratio (WPR) using a model cooking system with three commercial brands of spaghetti. At WPR equal to 10 or 3 L/kg, the three sensory attributes of firmness, stickiness, and bulkiness, as well as the overall cooking quality, displayed no statistically significant sensitivity towards WPR. Cooked pasta water uptake, diameter, hardness at 90% deformation, and resilience were more influenced by the raw protein content of dried pasta than by WPR, while the cooking loss was regarded as approximately constant. Using the model cooking system that assured mild mixing of spaghetti to avoid their sticking during cooking, it would be possible to use 70% less cooking water and consume about 65% less electricity, the latter cutting significantly the climate change potential of home pasta cooking.
Rough beer clarification in large-sized breweries is mainly carried out using powder filters. In ... more Rough beer clarification in large-sized breweries is mainly carried out using powder filters. In this work, it was attempted to explain why two rough beer samples yielded quite different filtrate volumes (~965 vs. 2,068 hL) from industrial-scale powder filters coated with equal doses of filter-aids of the same nominal permeability, but of different lots. By resorting to a bench-top dead-end filtration apparatus, the above 50% reduction in beer filterability was attributed to the lots used, the permeability of the corresponding filter cakes slightly varying from ~0.19 to 0.25 Darcy. When using a bench-top plant equipped with a 0.8-μm ceramic tubular membrane operating under constant values of the transmembrane pressure difference (3.73 bar), feed superficial velocity (6 m.s), and temperature (1.5 °C), the volumes of permeate recovered, as well as the limiting and average permeation fluxes, were not statistically different. Thus, membrane clarification of rough beer may overcome the i...
Rough Beer Clarification by Crossflow Microfiltration in Combination with Enzymatic and/or Centri... more Rough Beer Clarification by Crossflow Microfiltration in Combination with Enzymatic and/or Centrifugal Pretreatments Alessio Cimini, Ombretta Marconi, Mauro Moresi Dept. for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, Viterbo, Italy Italian Brewing Research Centre (CERB), University of Perugia, Via San Costanzo, Perugia, Italy mmoresi@unitus.it
The cradle-to-grave environmental impact of 1 kg of dry pasta, produced from a medium-sized pasta... more The cradle-to-grave environmental impact of 1 kg of dry pasta, produced from a medium-sized pasta factory located in the North of Italy and packed in 0.5-kg polypropylene bags, was investigated by using a well-known life cycle assessment software in compliance with the cumulative energy demand, PAS 2050, IMPACT 2002+, ReCiPe 2016, and product environmental footprint standard methods. All these methods allowed durum wheat cultivation and pasta cooking to be identified as the primary and secondary hotspots. Improvements in the cultivation phase were outlined by resorting to conservative farming systems with low N fertilizer inputs. However, the smaller the grain yields, the greater the land occupation and damage to the ecosystem quality became. The replacement of the ordinary home gas-fired hobs with a more eco-sustainable pasta cooker reduced the damage to “climate change,” and “resource depletion". Both mitigation actions reduced the primary energy sources, greenhouse gas emiss...
Within the final goal of reducing the anti-nutritional factors in chickpea (Cicer arietinum L.) a... more Within the final goal of reducing the anti-nutritional factors in chickpea (Cicer arietinum L.) and yellow soybean (Glycine max) by means of their malting process, the main aim of this work was to study the kinetics of water hydration of such seeds at different temperatures in the range of 12-36 °C for as long as 24 h. The kinetics of such a process was reconstructed using the well-known Peleg model. The Peleg rate constant (k1) decreased with increasing temperature and was described by an Arrhenius type relationship. The estimated activation energy was equal to 36±6 or 60±3 kJ mol-1 for chickpea or yellow soybean, respectively. The Peleg capacity parameter (k2) was approximately constant and led to an equilibrium moisture ratio of 1.4 or 1.8 g of water per g dry matter for the above seeds. A 5-h soaking at T(24 °C rehydrated both seeds up to a moisture content of ~50% (w/w), this being preliminarily assessed as sufficient for activating the metabolic processes of germination.
The aim of this work was to assess which coffee brewing method was the most environmentally frien... more The aim of this work was to assess which coffee brewing method was the most environmentally friendly one among a 3-cup induction Moka pot, and two single-serving coffee machines. To this end, a streamlined Life Cycle Assessment including the use of the above coffee machines, production, transportation, and disposal of all packaging materials used, and disposal of spent coffee grounds was carried out in compliance with the Publicly Available Specification (PAS) 2050 standard method. The production of one 40-mL coffee cup with the induction Moka pot gave rise to as low as 8 g CO2e, these emissions being about 18% or 56% lower than those resulting from the use of a coffee capsule (10 g CO2e) or pod (18.5 g CO2e) coffee machine. These estimates might help the eco-conscious consumer to assess the environmental impact of his/her consumption habits.
In this work, the cradle-to-grave environmental profile of an organic pasta production chain was ... more In this work, the cradle-to-grave environmental profile of an organic pasta production chain was assessed and compared to that of a typical conventional one, by using a well-known life-cycle assessment software in compliance with a few singleor multiple-issue standard methods. Both products relied on national durum wheat grains, were made in Italian medium-sized pasta factories, and packed in 0.5-kg polypropylene bags. All these methods identified the durum wheat cultivation and pasta cooking phases as the main hotspots. The organic pasta production chain was characterized by 10-46% higher scores than conventional pasta, mainly because the smaller organic grain yield per hectare requesting larger land occupation resulted in a greater damage to the ecosystem quality.
Food production and consumption account for a significant share of the impact of various pressing... more Food production and consumption account for a significant share of the impact of various pressing and important environmental concerns such as climate change, eutrophication, and loss of biodiversity. In this work, a bibliometric analysis of the last 50 years of research papers, written in English and indexed on Scopus database, was carried out to highlight the evolution of the global scientific research in the environmental assessment of food production (EAFP). The research papers in EAFP started to significantly increase from 2005, being most frequently published by the Journal of Cleaner Production and International Journal of Life Cycle Assessment. The United States of America was the first publishing country, followed by China, the United Kingdom, and Italy. Wheat, rice, fish, maize, and milk were the food items mainly studied, with different importance depending on the authors’ publishing country. Life Cycle Analysis, Carbon Footprint, and Water Footprint were the first three ...
BACKGROUND Everyday pasta cooking event exerts a great environmental impact. The aims of this wor... more BACKGROUND Everyday pasta cooking event exerts a great environmental impact. The aims of this work were to assess the effect of lower cooking temperatures (TC ) than the water boiling point (TBW ) on the main chemico-physical quality parameters of two pasta shapes (i.e., Ziti and Spaghetti) cooked at the conventional and minimum water-to-pasta ratios, as well as their optimum cooking time (OCT), cooking energy consumption and carbon footprint, by using a novel eco-sustainable pasta cooker. RESULTS Once the effect of TC on OCT had been modeled in accordance with the Bigelow model, it was possible to estimate that the energy saved to heat the cooking water from ambient temperature to a lower temperature than TBW was smaller than the extra energy needed to complete the pasta cooking phase. After several cooking trials, the water uptake, cooking loss, textural properties, and thickness of the central nerve (as observed with a scanning electronic microscope) of cooked pasta were found to be independent of TC in the range of 85-98 °C. CONCLUSIONS By using smaller amounts of water (~3 L kg-1 ) and cooking at 85 °C with the eco-sustainable pasta cooker, the energy consumption reduced from the default value of 2.8 kWh kg-1 to ~0.45 kWh kg-1 and GHG emissions to about one sixth of those resulting from the use of the average European home appliances. This article is protected by copyright. All rights reserved.
In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters ... more In large-sized breweries, rough beer clarification is still carried out using Kieselguhr filters notwithstanding their environmental and safety implications. The main aim of this work was to test an innovative rough beer clarification and stabilization process involving enzymatic treating with Brewers Clarex®, centrifuging, rough filtering across 1.4-μm ceramic hollow-fiber membrane at 30 °C, and fine filtering through 0.45-μm cartridge filter. When feeding an enzymatically-pretreated and centrifuged rough beer with permanent haze (HP) of 2 or 14 European Brewery Convention unit (EBC-U), its primary clarification under periodic CO2 backflushing yielded a permeate with turbidity of 1.0–1.5 EBC-U at a high permeation flux (2.173 ± 51 or 593 ± 100 L m−2 h−1), much greater than that typical of powder filters. The final beer was brilliant (HP = 0.57 ± 0.08 EBC-U) with almost the same colloidal stability of the industrial control and an overall log reduction value (~5.0 for the selected b...
Abstract In this work, two beers of the industrial and craft types were stabilized and clarified ... more Abstract In this work, two beers of the industrial and craft types were stabilized and clarified by combining a commercial enzyme preparation of fungal origin (Brewers Clarex®), which is commonly used for the production of gluten-free beers, with crossflow microfiltration. By resorting to some European Brewing Convention indicative forcing tests (i.e., sensitive proteins, alcohol chill haze, and chill haze development), it was possible to confirm the efficacy of the enzyme preparation for both beers examined. By combining the enzymatic and polyvinylpolypyrrolidone (PVPP) treatments, each beer exhibited a greater colloidal stability with respect to that achievable with any single treatment. Independently of the stabilizing pretreatment used, final membrane clarification gave rise to permeated beers with almost the same chill haze development. By coupling the enzymatic treatment to crossflow microfiltration, it would be possible to replace PVPP, and avoid its expensive recovery and regeneration processes, thus leading to a simpler one-step beer conditioning process.
Abstract Background The environmental performance of food and drink production may be currently a... more Abstract Background The environmental performance of food and drink production may be currently assessed by several standard methods. Except the ISO Life Cycle Assessment, Environmental Product Declaration® and Product Environmental Footprint (PEF) methods, all the other international standards account for the single impact category of climate change. The PEF method requires the estimation of as many as 14 impact categories and is thus regarded as complex and expensive. Several independent studies have shown that climate change is the impact category with the lowest uncertainty level. Scope and Approach In this viewpoint paper, the mere assessment of the Product Carbon Footprint (PCF) using so-called secondary data was recommended as the most direct and economical method to allow SMEs to improve their sustainability via a simple and stepwise virtuous approach. Key Findings and Conclusions By applying a previously developed LCA model, the carbon footprint (PCF) of beer packed in 66-cL glass bottles in a medium-sized brewery was estimated (∼90 kg CO2e hL−1) and the main life cycle hotspots were identified. By resorting to 100%-recycled glass bottles, barley grown locally using organic agriculture methods, rail instead of road transport; etc., it was possible to reduce PCF to as low as 49 kg CO2e hL−1. A cost/benefit analysis might help SMEs to recognize which opportunities effectively reduce their product environmental impact, as well as to decide to invest on the collection of selected primary data to make PCF calculation more accurate, or further progress in the estimation of other selected impact categories.
Abstract Brewing is quite an energy-intensive process, and its environmental impact has been the ... more Abstract Brewing is quite an energy-intensive process, and its environmental impact has been the object of several life cycle assessment (LCA) studies. In this work, the potentialities of a series of options directed to mitigate the main hotspots of the beer life cycle were evaluated to minimize the cradle-to grave carbon footprint (CFC2G) of 1 hL of beer produced in three large- (LS), medium-(MS) and small-(SS) sized breweries and packed in 66-cL glass or polyethylene terephthalate (PET) bottles by using a previously developed LCA model. As the annual brewery capacity reduced from 3 × 106 to 600 hL/yr, the estimated CFC2G scores increased from ∼127 to 192, or 103–169 kg CO2e hL−1 for glass or PET bottles, respectively. Their main hotspots depended on the primary packaging material used, even in the case of PET bottles for the large-sized brewery only. By replacing progressively virgin materials with 100%-recycled glass or PET bottles, road transport with rail one, barley grown abroad using conventional agriculture methods with local organic one, fossil fuel energy with solar photovoltaic one, etc., CFC2G declined to 56–60, or 80 kg CO2e hL−1 in the case of LS and MS, or SS breweries, respectively, independently of the primary packaging material used. Such an approach appeared to be useful to identify how to reduce effectively CFC2G, as well as to decide to invest on the collection of selected primary data or assessment of other environmental impact categories to avoid burden shifting.
The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so ... more The consumption of two vital resources (e.g., water and energy) during home pasta cooking has so far received limited attention. The main focus of this work was to assess how the instrumental and sensory quality of cooked pasta is affected by the water-to-dried pasta ratio (WPR) using a model cooking system with three commercial brands of spaghetti. At WPR equal to 10 or 3 L/kg, the three sensory attributes of firmness, stickiness, and bulkiness, as well as the overall cooking quality, displayed no statistically significant sensitivity towards WPR. Cooked pasta water uptake, diameter, hardness at 90% deformation, and resilience were more influenced by the raw protein content of dried pasta than by WPR, while the cooking loss was regarded as approximately constant. Using the model cooking system that assured mild mixing of spaghetti to avoid their sticking during cooking, it would be possible to use 70% less cooking water and consume about 65% less electricity, the latter cutting significantly the climate change potential of home pasta cooking.
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