BD-SCENA

Methodology for evaluating recipes with global criteria

PROJECT: Development of a Methodology to Evaluate Recipes and Menus Based on a Global Scale Integrating Sustainability, Health, Economic, and Cultural Criteria

The objective of this project is to develop a structured and evidence-based methodology for evaluating recipes and menus through a comprehensive scale that takes into account environmental sustainability, nutritional quality, economic feasibility, and cultural authenticity. This tool aims to become a key reference for the design, improvement, and communication of gastronomic proposals aligned with today’s food system challenges.

The methodological approach combines scientific analysis with the integration of data from diverse sources and the construction of an algorithmic evaluation system. Proven methods are applied to measure the environmental impact, nutritional quality, production costs, and cultural value of each recipe. National and international databases such as BEDCA, EuroFIR, and FoodData Central are used to provide reliable and up-to-date information on food composition.

The system is based on a scoring algorithm that enables the classification of recipes and menus according to their performance across the defined dimensions, generating comparable and actionable results for decision-making in food innovation and development settings.

As for the main outcomes, this project enhances the commercial value of protected recipes through objective evaluation. It supports the generation of original knowledge through multidimensional analysis, fosters innovation and personalization in recipe development, and enables the creation of a standardized tool to compare, optimize, and communicate culinary proposals.

All of this is articulated through a rigorous, multidimensional, and evidence-based approach that brings value to gastronomy from a sustainable, healthy, economically viable, and culturally respectful perspective.

This project has been funded by the Basque Government