P555 - CARBON FOOTPRINT ASSESSMENT OF GLUTEN-FREE RECIPES SHARED ON YOUTUBE

P555

CARBON FOOTPRINT ASSESSMENT OF GLUTEN-FREE RECIPES SHARED ON YOUTUBE

E. Ulug^1,*

¹Nutrition and Dietetics, Ataturk University Faculty of Health Sciences, Erzurum, Türkiye

Rationale: Today, there has been a noticeable increase in the number of individuals adhering to a gluten-free diet despite the absence of a medical necessity. Therefore, the widespread sharing of gluten-free recipes on social media platforms (e.g., YouTube) necessitates the evaluation of these recipes in terms of their sustainability.

Methods: Within the scope of this study, 100 recipes shared on YouTube with the hashtag #glutensiztarifler (in Turkish) between January 1, 2025, and April 3, 2025, that included kitchen measurements or gram-based quantities for ingredients were evaluated. The ingredients in the recipes were quantified per serving based on designated serving sizes. The carbon footprint value of each ingredient was determined from the CarbonCloud (https://carboncloud.com/) database.

Results: As a result, of the 100 recipes evaluated, 53 belonged to desserts, 33 to bread and bakery products, and the remaining 14 to starters, pilafs, pizzas, vegetable dishes, and the breakfast group. The mean carbon footprint of the recipes belonging to desserts was 0.31 kg CO₂ eq per serving (max: 2.77 and min: 0.03 kg CO₂ eq per serving), while the mean carbon footprint of the recipes belonging to bread and bakery products was 0.22 kg CO₂ eq per serving (max: 1.68 and min: 0.02 kg CO₂ eq per serving). Pizzas had the highest carbon footprint, with an average of 1.78 kg CO₂ eq per serving. Additionally, it has been determined that recipes made with higher-protein dairy products or cheese-based recipes have a higher carbon footprint.

Conclusion: When the sustainability of gluten-free recipes is evaluated, it is observed that their carbon footprints vary significantly. Consequently, in the development of gluten-free recipes, it is crucial to prioritize more sustainable alternatives. Additionally, gluten-free diets should not be adopted unless medically necessary.

Disclosure of Interest: None declared