CARBON-FRIENDLY PLATE: REGIONAL HERB AND ANIMAL FOOD EMISSION COMPARISON PLATFORM

Abstract

The invention is a digital platform that specifically highlights the low-carbon advantages of local herbs (such as radish greens, chicory, thistle, etc.), comparatively showing the difference between a serving of meat and a serving of herbs using a bar graph, and converting the calculated values ​​into tangible equivalents such as the number of trees and car kilometers.

Description

1 TARIFF 5 CARBON-FRIENDLY PLATE: LOCAL HERB AND ANIMAL-BASED FOOD EMISSIONS COMPARISON PLATFORM TECHNICAL FIELD This invention is particularly useful for reducing greenhouse gas emissions from regional herbal and animal-based foods. calculating comparatively, and comparing the calculated values ​​with concrete equivalents from daily life. (showing tree count, car mileage) and guiding the user towards a low-carbon diet. It relates to a digital terminal and mobile application system that provides guidance. STATE OF THE ART Currently, there are applications that calculate the greenhouse gas emissions from the food people consume. They exist. However, these applications; - It focuses solely on recording corporate meal plans, 20 - It does not include a database specific to local herbs, - It does not make comparisons between meat dishes and vegetable dishes. - Calculated greenhouse gas emission values ​​are calculated using the number of trees, car kilometers, or home heating. It does not translate into tangible equivalents such as the day, - It does not offer visual comparison with bar graphs, 25 Therefore, a system is needed to address these technical shortcomings. THE PURPOSE OF THE INVENTION The aim of this invention is to address the shortcomings in known systems, specifically: 30 1. Local herbs (turnip greens, chicory, chives, thistle, wild chicory, mallow, poppy, mustard greens, To make visible the low-carbon advantage of plants like wild asparagus (or barren grass, etc.), 2. One serving of Iskender kebab (2.7 kg CO2) and one serving of turnip greens in olive oil (0.02 kg CO2) Showing the 135-fold difference between them in real-time comparison, 3. Presenting the calculated values ​​with concrete equivalents such as "X trees", "Y km of cars", etc., to avoid abstract concepts. To make the concepts understandable, a local grass-focused carbon accounting and comparison. The goal is to provide the system. 2 EXPLANATION OF FIGURES 5 The mechanism used to achieve the invention's purpose is shown in the attached diagram. Figure 1: Schematic representation of the system described in the invention, consisting of four sub-sections: (A) System General Diagram: The system consists of; touch screen terminal device (2), mobile application (3) and shows its main components consisting of the cloud database (4). 10 (B) Application Main Screen: The main screen where the user selects food categories. It shows "Breakfast", "Lunch", "Dinner" and "Aydın Herbs" on the screen. There are four main categories. (C) Comparison Screen: Carbon value of a regional herbal dish, indicated by a bar on the left, and on the right... The carbon value of a red meat dish is 15 when compared side-by-side with a chopstick. It is shown. (D) Concrete Equivalent Display Screen: Calculated greenhouse gas emission values; number of trees, The concrete equivalents are shown in terms of car mileage and house heating days. REFERENCE NUMBERS IN THE FIGURES 20 (1) System (2) Touch screen terminal device (3) Mobile application (4) Cloud database 25 (5) Local herb database module (6) Comparison module (7) Concrete equivalent transformation module (8) Reporting module This invention includes a database (5) of local herbs and can make comparisons with meat dishes. It is a system (1). Its working principle is as follows: The user logs into the system via the touch terminal (2) or mobile application (3). The main screen features a special category called "Aydın Herbs". Clicking on this category will activate it. The system lists at least 20 different regional herbs (turnip greens, chicory, chives, thistle, etc.). User 35 When you select a vegetable dish, the system automatically prepares a red meat dish (for example) at the same time. Iskender) retrieves the emission value from the cloud database (4) and displays it side by side in a bar graph. 3 This is shown (Figure 1(C)). Furthermore, the system has a 5 that converts each calculated value into concrete equivalents. It contains module (7). For example: - "The carbon footprint of this menu item: 2.7 kg CO2" "This is equivalent to a vehicle traveling 15 km." The user can save the menu they created and the comparison results as a report, or can print (8). 10 All data is stored in a cloud-based database (4) and the user can access the history at any time. They can access their menus. TECHNICAL IMPACT Thanks to this system: - Greenhouse gas emission values ​​of local herb-based dishes and animal-based foods, cloud database. This can be calculated in real-time in a comparative manner. - Emissions from different data sources (local herb database and animal feed database) The values ​​can be processed simultaneously through a single comparison module, and 20 It can be visualized. - Calculated abstract emission values ​​(kg CO2) thanks to the concrete equivalent conversion modulus. It is converted into a form that is more understandable to the user. - The system is accessible via touch terminal and mobile application, Users can access the same data across different platforms. 25 INDUSTRIAL APPLICABILITY 1. The system can be used in school canteens and educational institutions. It aims to raise students' environmental awareness. primary and secondary education to gain and adopt low-carbon eating habits It can be easily implemented in institutions. 30 in schools affiliated with the Ministry of National Education. It can be used within the scope of "Sustainable Nutrition" courses. 2. The system will be installed in restaurants, cafes, hotels and tourist facilities using touch screen terminals or It can be used via mobile applications. Especially in tourism areas such as Aydın, Kuşadası, and Didim. Businesses in these regions should offer a "Low Carbon Grass Menu" option on their menus. can use this system. 35 3. It can be used in hospitals, public institutions, military facilities, and university cafeterias. For calculating and reporting greenhouse gas emissions from corporate meal menus. It is suitable. 4 4. Municipalities, in order to raise environmental awareness, place signs in public areas (shopping malls, 5 (fairs, environmental festivals) can establish these terminals. Also, municipalities can contribute to sustainability. It can be used within the scope of nutrition policies. 5. Mobile application (Android / iOS) and web-based versions of the system will be developed and implemented. It can be offered to consumers through stores. The software can be licensed and sold. 6. Touchscreen terminal devices can be mass-produced. The device's body, touchscreen 10 The control panel, internal processor, and memory units can be manufactured using standard methods in the electronics industry. 7. The system is used by local herb producers and cooperatives to promote their products. It is available. By highlighting the low-carbon advantage of grasses, producers can market them. It contributes to their activities.

Claims

REQUIREMENTS 5 1. Compare greenhouse gas emissions from regional herb-based dishes and animal-based foods. It is a calculation system and includes:  CO2 emissions of 0.01-0.05 kg per serving from at least 20 different regional herb species. a local grass database module containing emission values ​​(5);  When a red meat dish is selected, a 10 is simultaneously calculated along with the emission value of the selected dish. Compare the emission values ​​of local herbal dishes side-by-side using a bar graph. a comparison module (6);  Calculated emission values ​​are based on car mileage, house heating days, or number of trees. a concrete equivalent conversion module (7) that converts concrete equivalents in terms of concrete equivalents It includes. 15 2. According to Request 1, the system is the local herb database module (5) of turnip, radicchio, cibes, thistle, all species of wild chicory, mallow, poppy, mustard greens, wild asparagus, and barrenness grass It includes the relevant emission values.

3. The system is in accordance with claim 1 or 2, and the system is a touch screen terminal device (2) and It is accessible via a mobile application (3). 20 4. According to claim 1, the system displays the menu and comparison results created by the user. A reporting tool that allows you to save and print reports in PDF or HTML format. It includes module (8).

5. The system is in accordance with Claim 1, and the system is integrated into school canteen and restaurant menus. 25 It includes the feature.

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