REFERENCES
1. Tilman, D.; Clark, M. Global diets link environmental sustainability and human health. Nature 2014, 515, 518-22.
2. Crippa, M.; Solazzo, E.; Guizzardi, D.; Monforti-Ferrario, F.; Tubiello, F. N.; Leip, A. Food systems are responsible for a third of global anthropogenic GHG emissions. Nat. Food. 2021, 2, 198-209.
3. Risk Factor Collaboration (NCD-RisC). Worldwide trends in body-mass index, underweight, overweight, and obesity from 1975 to 2016: a pooled analysis of 2416 population-based measurement studies in 128·9 million children, adolescents, and adults. Lancet 2017, 390, 2627-42.
4. Angelsen, A.; Starke, A. D.; Trattner, C. Healthiness and environmental impact of dinner recipes vary widely across developed countries. Nat. Food. 2023, 4, 407-15.
5. Dou, Y.; Liu, X. Reducing environmental footprints and promoting health: optimizing dietary structure in China. Sustain. Prod. Consum. 2024, 45, 126-38.
6. Food and Agriculture Organization of the United Nations. Dietary guidelines. 2021. https://www.fao.org/nutrition/education/food-dietary-guidelines (accessed 2026-07-17).
7. Willett, W.; Rockström, J.; Loken, B.; et al. Food in the anthropocene: the EAT-lancet commission on healthy diets from sustainable food systems. Lancet 2019, 393, 447-92.
8. Springmann, M.; Spajic, L.; Clark, M. A.; et al. The healthiness and sustainability of national and global food based dietary guidelines: modelling study. BMJ 2020, 370, m2322.
9. Lindsey, M. Cross-cultural differences in food preferences and consumption patterns. J. Food. Sci. 2024, 5, 30-42.
10. Rancilio, G.; Gibin, D.; Blaco, A.; Casagrandi, R. Low-GHG culturally acceptable diets to reduce individual carbon footprint by 20%. J. Clean. Prod. 2022, 338, 130623.
11. Bschaden, A.; Bopp, C.; Rüdiger, A.; Strobel, L.; Stroebele-benschop, N. Carbon footprints on the menu: exploring consumer choices and perceptions across real-world gastronomic settings. J. Clean. Prod. 2024, 463, 142773.
12. Roa-goyes, S.; Pickering, G. J. Promoting a sustainable diet through carbon labeling of food: Insights from young consumers in the Americas. Sustain. Prod. Consum. 2024, 44, 179-87.
13. Grosglik, R.; Ram, U. Authentic, speedy and hybrid: representations of Chinese food and cultural globalization in Israel. Food. Cult. Soc. 2013, 16, 223-43.
14. Jayasanker, L. Chinese and Indian restaurants in the San Francisco bay area since the 1960s. Calif. Hist. 2017, 94, 23-44.
15. Lv, X. M.; Ding, X.; Dai, Y. Y. The formation process and background of the eight great cuisines of China. Food. Nutr. China. 2009, 10, 62-4. (in Chinese). https://d.wanfangdata.com.cn/periodical/zgswyyy200910020 (accessed 2026-07-17).
16. Rong, C.; Liu, Z.; Huo, N.; Sun, H. Exploring Chinese dietary habits using recipes extracted from websites. IEEE. Access. 2019, 7, 24354-61.
17. Zhang, N.; Ma, G. Nutritional characteristics and health effects of regional cuisines in China. J. Ethn. Food. 2020, 7, 45.
18. Chen, C. C. The regional differentiation and development trend of Chinese culinary culture. Acta. Geogr. Sin. 1994, 3, 226-35. (in Chinese). https://kns.cnki.net/kcms2/article/abstract?v=t_h3i5Pmq2wChRDN5tQpGOlI-a8yn8_9tnQDoDA7ivDRXYGF3bCESrmBGpKpb_JXMiOUbx1MWLomc_6_JeD1b0yqUtia75b4Kdb9-DA5H2wUTIsNL3GNelUPTKK1yWtANI6b6YLAjGUUiccatdpiYbXVUzR3CZvx&uniplatform=NZKPT (accessed 2026-07-17).
19. Li, H.; Ma, G. The culinary culture, characteristics, and nutritional value of Su cuisine in China. J. Ethn. Food. 2022, 9, 130.
20. China International Communications Group; Academy of Contemporary China and World Studies; China Academy of Translation. Keywords of China: Eight Cuisines; Chaohua Publishing House: Beijing, 2023. (in Chinese). https://thinker.cnki.net/wbfd/chapterdetail?v=iwr2KfrBTnpnZe92bzwFmwRByI_x8tSXzF7r9EVqZRRWEVCQiFJ7MAcgJWWwDewEbaGRjvUI9yV4hdolL_GEIXjeqH05PIkk0MWC2Q-fKjopN2bEy_lbeNEulXtmzTK9qL-s6E1M6-CIgDwDwgbxyHEG2NoGS6jaOPzxImVVXmwU6ZVJ9Ri_fMs6fZjmoaEhzzJW-6D1XL7G2qpVFbtmfw%3D%3D&uniplatform=XKPT (accessed 2026-07-20).
21. Grunert, K. G.; Hieke, S.; Wills, J. Sustainability labels on food products: consumer motivation, understanding and use. Food. Policy. 2014, 44, 177-89.
22. Yang, X.; Gao, Q.; Duan, H.; Zhu, M.; Wang, S. GHG mitigation strategies on China’s diverse dish consumption are key to meet the Paris Agreement targets. Nat. Food. 2024, 5, 365-77.
23. Long, Y.; Huang, L.; Fujie, R.; et al. Carbon footprint and embodied nutrition evaluation of 388 recipes. Sci. Data. 2023, 10, 794.
24. Üçtuğ F, Günaydin D, Hünkar B, Öngelen C. Carbon footprints of omnivorous, vegetarian, and vegan diets based on traditional Turkish cuisine. Sustain. Prod. Consum. 2021, 26, 597-609.
25. Guan, A.; Zhou, Y.; Lu, P.; et al. Food consumption pattern and carbon footprint of online food delivery in China. Resour. Conserv. Recycl. 2026, 231, 108933.
26. Cambeses-franco, C.; González-garcía, S.; Calvo-malvar, M.; et al. A clustering approach to analyse the environmental and energetic impacts of Atlantic recipes - a Galician gastronomy case study. J. Clean. Prod. 2023, 383, 135360.
27. Frankowska, A.; Rivera, X. S.; Bridle, S.; et al. Impacts of home cooking methods and appliances on the GHG emissions of food. Nat. Food. 2020, 1, 787-91.
28. Meituan new Catering Research Institute; Nestle. White paper on Chinese Food and beverage 2023. https://www.foodtalks.cn/news/40072 (accessed 2026-07-17).
29. Li, X.; Hu, Z.; Cao, J.; Xu, X. The impact of environmental accountability on air pollution: a public attention perspective. Energy. Policy. 2022, 161, 112733.
30. Chinese Ministry of Commerce Catering Service Bureau, Chinese famous recipes. 1988. https://book.douban.com/series/47242?page=2 (accessed 2026-07-17).
31. Wen, L. Selection of eight great cuisines of China. 1997. (in Chinese). https://ilas.helib.net/NTRdrBookRetrInfo.aspx?BookRecno=216275 (accessed 2026-07-17).
32. Sichuan Provincial Administration for Market Regulation. Standards for Preparation of Classical Sichuan Dishes: DB51/T 1728-2014; 2014. (in Chinese). https://std.samr.gov.cn/db/search/stdDBDetailed?id=91D99E4D4BAC2E24E05397BE0A0A3A10 (accessed 2026-07-17).
33. Shandong Administration for Market Regulation. Diagrams of Shandong Cuisine Standard System: DB37/T 1610-2010; 2010. (in Chinese). https://std.samr.gov.cn/db/search/stdDBDetailed?id=91D99E4D9AA02E24E05397BE0A0A3A10 (accessed 2026-07-17).
34. National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention. China Food Composition Tables (Standard Edition). Beijing: Peking University Medical Press; 2019. (in Chinese). https://www.pumpress.com.cn/home-shop/5999.html (accessed 2026-07-17).
35. Liu, H.; Sun, M.; Sun, Z.; Zhang, Q. Carbon costs on the menu: the environmental and nutritional impact of Chinese dishes. J. Environ. Manage. 2025, 395, 127887.
36. Chinese Nutrition Society, Chinese dietary guidelines(2022). People’s Medical Publishing House: 2022. (in Chinese). http://dg.cnsoc.org/article/04/J4-AsD_DR3OLQMnHG0-jZA.html (accessed 2026-07-17).
37. Guan, A. Q.; Cai, Z. Y.; Zhou, Y.; et al. Carbon footprint and nutrition estimation of Chinese cuisines. 2025.
38. International Organization for Standardization. ISO 14040:2006 Environmental management - Life cycle assessment - Principles and framework. Geneva: ISO; 2006. https://www.iso.org/standard/37456.html (accessed 2026-07-17).
39. International Organization for Standardization. ISO 14044:2006 Environmental management - Life cycle assessment - Requirements and guidelines. Geneva: ISO; 2006. https://www.iso.org/standard/38498.html (accessed 2026-07-17).
40. Petersson, T.; Secondi, L.; Magnani, A.; et al. A multilevel carbon and water footprint dataset of food commodities. Sci. Data. 2021, 8, 127.
41. Chinese Academy of Environmental Planning, China City Greenhouse Gas Working Group, Institute of Public & Environmental Affairs. China Products Carbon Footprint Factors Database; 2023. http://lca.cityghg.com/ (accessed 2026-07-20).
42. Xue, L.; Liu, X.; Lu, S.; et al. China’s food loss and waste embodies increasing environmental impacts. Nat. Food. 2021, 2, 519-28.
43. Inaba, A.; Kazama, R.; Tamari, Y.; Morimoto, R. The Estimation Method for the CO2 emission of cooking in the household. J. Life. Cycle. Assess. Jpn. 2014, 10, 155-64.
44. National Bureau of Statistics of China. 2020 China city statistical yearbook; 2020. https://www.stats.gov.cn/zs/tjwh/tjkw/tjzl/202302/t20230215_1907995.html (accessed 2026-07-20).
45. National Standardization Administration. General rules for calculation of the comprehensive energy consumption: GB/T 2589-2020; 2020. https://openstd.samr.gov.cn/bzgk/std/newGbInfo?hcno=53D1440B68E6D50B8BA0CCAB619B6B3E (accessed 2026-07-20).
46. USDA Nutrient Data Laboratory. USDA table of nutrient retention factors, Release 6. Beltsville: USDA Agricultural Research Service; 2007. https://catalog.data.gov/dataset/usda-table-of-nutrient-retention-factors-release-6-2007 (accessed 2026-07-20).
47. National Health Commission of the People’s Republic of China. Chinese dietary reference intakes; 2017. (in Chinese). https://ebook.chinabuilding.com.cn/zbooklib/bookpdf/probation?SiteID=1&bookID=127877 (accessed 2026-07-17).
48. Long, Y.; Huang, L.; Wang, Q.; et al. Environmental footprint and nutritional intake of 1,000 Cantonese and Sichuan dishes in China. Sci. Data. 2025, 12, 1519.
49. Jiang, Y. Z. The eight great cuisines of China and ninth cuisines. Essence. Lit. Hist. 2013, 5, 64-8. (in Chinese). https://d.wanfangdata.com.cn/periodical/wsjh201305014 (accessed 2026-07-17).
50. Zhou, J. L. Analysis on the cause of spicy flavor of Hunan cuisine. J. Res. Dietet. Sci. Cult. 2007, 2, 21-3. (in Chinese). https://kns.cnki.net/kcms2/article/abstract?v=t_h3i5Pmq2y93DW_5XRHWXdAF5Ukwk5rcCHqO8tX-2rS5qE_8JIvgoXwFzw9tb0xlx_hrSacM0oZr8Qinyu6ziAro-QHVA5x-aOeY01htuRQDPJT1CO2ulLbzpGfrDY971SQDaYepjM8rqr51YU_TmAb14cOc9L-&uniplatform=NZKPT (accessed 2026-07-17).
51. Lv, W. F.; Lv, Y. H. Chinese cooking flavor schools and their causes and characteristics. China. Food. Ind. 2024, 18, 50-2. (in Chinese). https://kns.cnki.net/kcms2/article/abstract?v=K98h8hrtvamUpWd-BsupSZasBC4a2CFU1-3OfZFqkbmM_p5KHGtzMcMK3RpI5mJmmrGFODaVicj32bUy3-4SvwmFyjtJfyzKk-SIf6Sz34PmYKgW2EfUFpwquP00FfpHCYRrQhHJskRNnq4eDXrnSYtSpbuaunAciLgDh2zQfMc=&uniplatform=NZKPT (accessed 2026-07-20).
52. Guo, Y.; He, P.; Searchinger, T. D.; et al. Environmental and human health trade-offs in potential Chinese dietary shifts. One. Earth. 2022, 5, 268-82.
53. Singh, M.; Trivedi, N.; Enamala, M. K.; et al. Plant-based meat analogue (PBMA) as a sustainable food: a concise review. Eur. Food. Res. Technol. 2021, 247, 2499-526.
54. Gephart, J. A.; Henriksson, P. J. G.; Parker, R. W. R.; et al. Environmental performance of blue foods. Nature 2021, 597, 360-5.
55. Golden, C. D.; Koehn, J. Z.; Shepon, A.; et al. Aquatic foods to nourish nations. Nature 2021, 598, 315-20.
56. Wang, L.; Cui, S.; Hu, Y.; et al. The co-benefits for food carbon footprint and overweight and obesity from dietary adjustments in China. J. Clean. Prod. 2021, 289, 125675.
57. Dahl, W. J.; Stewart, M. L. Position of the academy of nutrition and dietetics: health implications of dietary fiber. J. Acad. Nutr. Diet. 2015, 115, 1861-70.
58. Springmann, M.; Wiebe, K.; Mason-D'Croz, D.; Sulser, T. B.; Rayner, M.; Scarborough, P. Health and nutritional aspects of sustainable diet strategies and their association with environmental impacts: a global modelling analysis with country-level detail. Lancet. Planet. Health. 2018, 2, e451-61.
59. Mazac, R.; Meinilä, J.; Korkalo, L.; Järviö, N.; Jalava, M.; Tuomisto, H. L. Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80. Nat. Food. 2022, 3, 286-93.
60. Li, J. R.; Hsieh, Y. H. P. Traditional Chinese food technology and cuisine. Asia. Pac. J. Clin. Nutr. 2004, 13, 147-55. http://apjcn.qdu.edu.cn/13_2_13.pdf (accessed 2026-07-17).
61. Grummon, A. H.; Lee, C. J. Y.; Robinson, T. N.; Rimm, E. B.; Rose, D. Simple dietary substitutions can reduce carbon footprints and improve dietary quality across diverse segments of the US population. Nat. Food. 2023, 4, 966-77.
62. Wang, J.; Yin, Y.; Sun, S.; et al. The effect of dietary changes on the water and carbon footprints in China. Sustain. Prod. Consum. 2024, 49, 276-88.
63. He, G.; Pan, Y.; Park, A.; Sawada, Y.; Tan, E. S. Reducing single-use cutlery with green nudges: evidence from China’s food-delivery industry. Science 2023, 381, eadd9884.
