Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 1899: Cooking-Related Skills and Food Sustainability-Related Practices: A Systematic Review
Foods doi: 10.3390/foods15111899
Authors:
Daniele Nucci
Flavia Pennisi
Antonio Pinto
Vincenza Gianfredi
Carlo Signorelli

Cooking-related skills, encompassing practical food preparation skills and behaviors associated with food management, have been increasingly recognized as potential determinants of healthier and more sustainable dietary behaviors. However, the extent to which cooking skills and related practices contribute to food sustainability-related practices remains unclear. This systematic review aimed to assess the relationship between cooking-related skills and food sustainability-related practices. The literature search was conducted in PubMed/MEDLINE, Scopus and Embase and updated on 25 February 2026. Eligible studies included peer-reviewed studies examining associations between cooking-related skills (including cooking skills, home cooking, culinary education, and teaching kitchen interventions) and food sustainability-related practices (such as diet-related greenhouse gas emissions). Eligible studies included quantitative and qualitative designs conducted among adult populations. Risk of bias was assessed using design-specific appraisal tools. Results were reported according to PRISMA 2020 guidelines. Overall, 28 studies published between 2015 and 2026 (comprising 32,211 participants) were included. Of these, 16 studies were cross-sectional, 9 used pre–post intervention designs, and the remaining evidence included qualitative, mixed-methods, and randomized or cluster-randomized designs. Food waste outcomes were assessed in 19 studies, of which 15 reported favorable associations between cooking-related skills, home cooking, or cooking-based interventions and lower food waste or better food waste prevention behaviors. Diet quality outcomes were assessed in 12 studies and generally suggested favorable associations with Mediterranean diet adherence, fresh food consumption, and lower processed or ultra-processed food intake. Cooking-related skills may represent a promising behavioral pathway to promote healthier and more sustainable food practices. Nevertheless, stronger evidence from well-designed longitudinal and experimental studies is needed to clarify causal relationships and better inform public health strategies aimed at supporting sustainable food systems.