Comprehensive nutritional, environmental, and economic assessment for 3,302 recipes in China

Dietary choices are fundamental to both human health and planetary sustainability, yet most evaluations still operate at the level of ingredients or food groups. This perspective neglects the cultural and culinary contexts that shape consumption and fails to capture the transformations induced by cooking methods. Such gaps limit our ability to assess trade-offs between nutrition, environmental sustainability, and economic affordability in ways that reflect real-world diets. China, with its rich and regionally diverse food system, provides a critical setting for advancing dish-level sustainability assessments. Our previous work established systematic profiles for Sichuan and Cantonese cuisines, but comprehensive coverage of other major culinary traditions has been lacking. The absence of such data constrains evidence-based strategies for culturally relevant dietary transitions. Here we fill this gap by compiling and standardizing a dataset of 3,302 recipes across six additional cuisines-Shandong, Jiangsu, Zhejiang, Fujian, Hunan, and Anhui. Each record includes detailed nutrient profiles, life-cycle environmental footprints, and market-based cost estimates, offering a robust foundation for comparative, dish-level sustainability analysis.

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Publication Details

Journal
Scientific Data
Published
2026-05-16
DOI
https://doi.org/10.1038/s41597-026-07432-8
Primary Topic
Agriculture Sustainability and Environmental Impact
Type
article
Field-Weighted Citation Impact
0.00

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article

Comprehensive nutritional, environmental, and economic assessment for 3,302 recipes in China

Yoshikuni Yoshida, Shiqi Tan, Qiran Zhao, Liu YuFan et al.
Scientific Data
Agriculture Sustainability and Environmental Impact
article

Comprehensive nutritional, environmental, and economic assessment for 3,302 recipes in China

Yoshikuni Yoshida, Shiqi Tan, Qiran Zhao, Liu YuFan, Tianyao Shen, Liqiao Huang, Jingyi Jiang, Xiaodan Shen, Lingkang Xu, Yuyan Huang, Zhenyiran Tian, Yangjiashen Li, Yin Long, Xiangbo Xu, Minghao Zhuang, Niu Niu, Yujie Wang, Fanrong Chen, Junyuan Huang, Kexin Liu, Ziyi Zhou, Meng Yu
article en

Abstract

Dietary choices are fundamental to both human health and planetary sustainability, yet most evaluations still operate at the level of ingredients or food groups. This perspective neglects the cultural and culinary contexts that shape consumption and fails to capture the transformations induced by cooking methods. Such gaps limit our ability to assess trade-offs between nutrition, environmental sustainability, and economic affordability in ways that reflect real-world diets. China, with its rich and regionally diverse food system, provides a critical setting for advancing dish-level sustainability assessments. Our previous work established systematic profiles for Sichuan and Cantonese cuisines, but comprehensive coverage of other major culinary traditions has been lacking. The absence of such data constrains evidence-based strategies for culturally relevant dietary transitions. Here we fill this gap by compiling and standardizing a dataset of 3,302 recipes across six additional cuisines-Shandong, Jiangsu, Zhejiang, Fujian, Hunan, and Anhui. Each record includes detailed nutrient profiles, life-cycle environmental footprints, and market-based cost estimates, offering a robust foundation for comparative, dish-level sustainability analysis.

Scientific Data
Tongji University (CN), Beijing Institute of Technology (CN), Tokyo University of Technology (JP), National University of Singapore (SG), Shanghai Jiao Tong University (CN), Chinese Academy of Sciences (CN), China University of Petroleum, Beijing (CN), Sichuan University (CN), Chang'an University (CN), Shanghai Tongji Urban Planning and Design Institute (CN), Research Center for Eco-Environmental Sciences (CN), Institute of Geographic Sciences and Natural Resources Research (CN), China Agricultural University (CN), Adam Smith Institute (GB), The University of Tokyo (JP), Xi'an Jiaotong University (CN), Nanjing University of Aeronautics and Astronautics (CN)
Japan Society for the Promotion of Science
Zero hunger
Openalex Percentile: Top 5%
Agriculture Sustainability and Environmental Impact
DOIOpen Access PDFOpenAlex
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