{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T14:09:10Z","timestamp":1789049350458,"version":"build-2803163510"},"reference-count":70,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T00:00:00Z","timestamp":1788998400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007129","name":"Natural Science Foundation of Shandong Province","doi-asserted-by":"publisher","award":["ZR2024QG015"],"award-info":[{"award-number":["ZR2024QG015"]}],"id":[{"id":"10.13039\/501100007129","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["72474122"],"award-info":[{"award-number":["72474122"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["72004126"],"award-info":[{"award-number":["72004126"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["72474122"],"award-info":[{"award-number":["72474122"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]},{"award":["72004126"],"award-info":[{"award-number":["72004126"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Chinese home-cooked dishes (CHCDs) link agricultural production and daily consumption, but their resource dependence and sustainability remain poorly quantified. We standardized 341 recipes from China\u2019s 34 provincial-level administrative regions, conducted a production-to-consumption analysis using emergy (solar-equivalent available energy directly and indirectly required for a product or service), and evaluated six optimization scenarios. Mean emergy input was 5.93 \u00d7 1012 sej\u00b7dish\u22121, with nonrenewable purchased inputs accounting for 77.99%. Ingredients, oil and sauces, and cooking contributed 69.17%, 21.69%, and 9.14%, respectively. Plant-based production relied on labor and chemical inputs; animal-based production relied on feed. Ruminant meats had relatively high nonrenewable inputs and environmental loads; vegetables had lower values. Across CHCDs, the emergy sustainability index (ESI), transformity, emergy consumption intensity, and food processing intensity averaged 0.26, 1.02 \u00d7 106 sej\u00b7J\u22121, 1.45 \u00d7 1012 sej\u00b7serving\u22121, and 4.64 \u00d7 1011 sej\u00b7serving\u22121, respectively. Sustainability declined from plant-based through mixed to animal-based dishes. Shandong cuisine ranked highest and Zhejiang cuisine lowest in combined sustainability and efficiency. Combining crop\u2013livestock recycling, mechanization and energy-efficiency improvements, technological advancement and scaling up, moderate oil and sauce reduction, and cooking-efficiency improvements was projected to increase ESI by 19.34% relative to baseline. These results support dish-level emergy accounting for improving agri-food sustainability.<\/jats:p>","DOI":"10.3390\/foods15183204","type":"journal-article","created":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T13:04:57Z","timestamp":1789045497000},"page":"3204","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Emergy-Based Sustainability Evaluation and Optimization Scenarios for 341 Chinese Home-Cooked Dishes"],"prefix":"10.3390","volume":"15","author":[{"given":"Yanhui","family":"Guo","sequence":"first","affiliation":[{"name":"School of Geography and Environment, Shandong Normal University, Jinan 250358, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"}]},{"given":"Wansong","family":"Zong","sequence":"additional","affiliation":[{"name":"School of Geography and Environment, Shandong Normal University, Jinan 250358, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"given":"Wen","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Geography and Environment, Shandong Normal University, Jinan 250358, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"validation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1038\/s41586-018-0594-0","article-title":"Options for keeping the food system within environmental limits","volume":"562","author":"Springmann","year":"2018","journal-title":"Nature"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"494","DOI":"10.1038\/s43016-021-00322-9","article-title":"A meta-analysis of projected global food demand and population at risk of hunger for the period 2010\u20132050","volume":"2","author":"Morley","year":"2021","journal-title":"Nat. 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