| Presentation | 2018-12-21 Cooking recipe recommendation method for decreasing discard ingredients Takeru Takahashi, Tetsuji Satoh, |
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| PDF Download Page |  PDF download Page Link |
| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | In recent days, food loss and food disposal are becoming big problems. One of the major reason of causing these is that foods that can still be eaten are discarded as a garbage. To decrease the weight of garbage, local governments encourage their residents to make "use up, eat everything, draining before disposing of." In this research, we focus the "use up" of ingredients, and eco-recipe recommendation method which consumes cookable ingredients such as the vegetable skin, fish bones, and so on is proposed. It can induce a chain that uses discarded ingredients from one cooking in the next cooking. To realize the method, we estimate the part of the foodstuff which is generated in making the desired dish before cooking and recommend the eco-recipe making use of the part of the foodstuff. The effectiveness of decreasing garbage is performed by using the actual recipes. |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | disposal foodstuffs / loss foodstuffs / recipe information / recipe recommendation |
| Paper # | DE2018-20 |
| Date of Issue | 2018-12-14 (DE) |
| Conference Information | |
| Committee | DE / IPSJ-DBS |
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| Conference Date | 2018/12/21(2days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | National Institute of Informatics |
| Topics (in Japanese) | (See Japanese page) |
| Topics (in English) | |
| Chair | Akiyo Nadamoto(Konan Univ.) / 吉川 正俊(京大) |
| Vice Chair | Jun Miyazaki(Tokyo Inst. of Tech.) / Shingo Otsuka(Kanagawa Inst. of Tech.) |
| Secretary | Jun Miyazaki(Univ. of Hyogo) / Shingo Otsuka(Univ. of Marketing and Distrbution Science) / (筑波大) |
| Assistant | Kazuo Goda(Univ. of Tokyo) / Hiroaki Shiokawa(Tsukuba Univ.) |
| Paper Information | |
| Registration To | Technical Committee on Data Engineering / Special Interest Group on Database System |
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| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | Cooking recipe recommendation method for decreasing discard ingredients |
| Sub Title (in English) | |
| Keyword(1) | disposal foodstuffs |
| Keyword(2) | loss foodstuffs |
| Keyword(3) | recipe information |
| Keyword(4) | recipe recommendation |
| 1st Author's Name | Takeru Takahashi |
| 1st Author's Affiliation | University of Tsukuba(University of Tsukuba) |
| 2nd Author's Name | Tetsuji Satoh |
| 2nd Author's Affiliation | University of Tsukuba(University of Tsukuba) |
| Date | 2018-12-21 |
| Paper # | DE2018-20 |
| Volume (vol) | vol.118 |
| Number (no) | DE-377 |
| Page | pp.pp.7-12(DE), |
| #Pages | 6 |
| Date of Issue | 2018-12-14 (DE) |