Prepared dishes and meals based on vegetables, pulses and potatoes · 11. Data Sources
Prepared dishes and meals based on vegetables, pulses and potatoes · 11. Data Sources
- Lifecycle status
- Candidate
- Content maturity
- Authored methodology
- Current version
- No published version
- Readiness
- Review required
- Last updated
Methodology and translation states come from the source record; publishing this website does not change their review status.
Content languages
zh-CN · Aligned
Status, classification and source details
Readiness
- Warnings methodology_not_reviewed Authored methodology is candidate guidance and still requires methodology review.
Classification mapping
CPC 3.0:21391 · exact
Source
11. Data Sources
| Source id | Type | Reference | Used for |
|---|---|---|---|
un-cpc-3-0 | standard | United Nations Statistics Division. Central Product Classification Version 3.0, structure and classification resources. https://unstats.un.org/unsd/classifications/Econ/CPC.cshtml (accessed 2026-08-24). | Category title, classification context, and product-basis scope |
eu-fdm-bat-2019 | official_guidance | Commission Implementing Decision (EU) 2019/2031 establishing BAT conclusions for the food, drink and milk industries. https://eur-lex.europa.eu/eli/dec_impl/2019/2031/oj/eng (accessed 2026-08-24). | Facility inventories, energy/water/raw-material monitoring, cleaning chemicals, refrigeration, wastes, wastewater and direct-emission data rules |
ec-pef-2021-2279 | official_guidance | Commission Recommendation (EU) 2021/2279 on Environmental Footprint methods, Annex I. https://eur-lex.europa.eu/eli/reco/2021/2279/2021-12-30/eng (accessed 2026-08-24). | Functional unit, system boundary, foreground/background separation, allocation hierarchy, data quality and validation |
codex-cxc-1-1969 | standard | FAO and WHO. 2023. General Principles of Food Hygiene. Codex Alimentarius Code of Practice CXC 1-1969, revised 2022. https://www.fao.org/fao-who-codexalimentarius/codex-texts/codes-of-practice/en/ (accessed 2026-08-24). | Process description, hygienic design and cleaning, hazard-control validation, monitoring, documentation and storage-route disclosure |
rasines-et-al-2024-precooked-vegetables | literature | Rasines, L.; Morera, S.; San Miguel, G.; et al. Exploring the total cost of whole fresh, fresh-cut and pre-cooked vegetables. International Journal of Life Cycle Assessment 29, 967–982 (2024). https://doi.org/10.1007/s11367-024-02292-z | Vegetable preparation, washing/disinfection, cutting/peeling, blanching/draining, sauce dosing, heat treatment, packaging, cold storage, waste and foreground data structure |
schmidt-rivera-et-al-2014-convenience-food | literature | Schmidt Rivera, X. C.; Espinoza Orias, N.; Azapagic, A. Life cycle environmental impacts of convenience food: comparison of ready and home-made meals. Journal of Cleaner Production 73, 294–309 (2014). https://doi.org/10.1016/j.jclepro.2014.01.008 | Ready-meal manufacturing, ingredient cooking and combining, packaging, refrigeration, utilities, refrigerant leakage, wastes and mass-allocation evidence |
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