Abstract
The kitchen drain is a major contributor to water pollution in daily life. This study clarifies the effect of the eco-cooking method on reducing water pollution. A Japanese food model menu was used to compare the water pollution level by measuring the amount of water used, COD, total phosphorus, and total nitrogen resulting from preparing the menu by the normal cooking method and the eco-cooking method.
The amount of water used, COD, total phosphorus, and total nitrogen were respectively reduced to 86%, 82%, 80% and 85% by using the eco-cooking method. The effect on the reduction was confirmed in each process of cooking, washing utensils, and washing dishes. Four factors were particularly effective for reducing water pollution: using a bowl for washing, using no-wash rice, wiping off dirt from ingredients, and using the proper quantity of detergent. The effect was confirmed by using a different menu.
