How to reduce environmental impact of hamburger menu
Yazarlar (2)
Yeditepe Üniversitesi, Türkiye
Dr. Öğr. Üyesi Serap NAZIR
İstanbul Aydın Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | ESCI dergilerinde yayınlanan tam makale |
| Dergi Adı | International Journal of Global Warming |
| Dergi ISSN | 1758-2083 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | ESCI |
| Makale Dili | İngilizce |
| Basım Tarihi | 10-2020 |
| Cilt No | 22 |
| Sayı | 2 |
| Sayfalar | 235 / 254 |
| DOI Numarası | 10.1504/IJGW.2020.110300 |
| Makale Linki | http://dx.doi.org/10.1504/ijgw.2020.110300 |
| Özet |
| Hamburgers recently draw huge attention because of their contribution to global warming because of the energy utilised and CO2 emitted during their production. If beef should be replaced with chicken, the chemical fertilisers should be replaced with their microbial counter parts, and electric power should be generated by combusting the restaurant waste, it will be possible to achieve 60% reductions in both energy utilisation and CO2 emissions. If the improvements suggested in this study should be implemented globally, in case of production of 1,000,000 t of hamburger menu, 3.24 × 1010 MJ less energy would be utilised and 7.35 × 109 t less CO2 would be emitted to the atmosphere. |
| Anahtar Kelimeler |
| Beef burger menu | Chemical fertilisers | Chicken burger menu | Emission reduction | Microbial fertilisers |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 1 |
| SCOPUS | 2 |
| Google Scholar | 2 |