Using Natural Language Processing and Artificial Intelligence to explore the nutrition and sustainability of recipes and food

Ulbe Bosma; Marieke van Erp; Christian Reynolds; DIana Maynard; Alain Starke; Rebeca Ibañez-Martin; Fredric Andres; Damien Alvarez de Toledo; Christoph Trattner; Steven Brewer; Ximena Schmidt; Carla Adriano Martins; Alana Kluczkovski; Sara Bridle; Renata Bertazzi Levy; Fernanda Rauber; Jacqueline Tereza da Silva

doi:10.3389/frai.2020.621577

Using Natural Language Processing and Artificial Intelligence to explore the nutrition and sustainability of recipes and food

Ulbe Bosma, Marieke van Erp, Christian Reynolds, DIana Maynard, Alain Starke, Rebeca Ibañez-Martin, Fredric Andres, Damien Alvarez de Toledo, Christoph Trattner, Steven Brewer, Ximena Schmidt, Carla Adriano Martins, Alana Kluczkovski, Sara Bridle, Renata Bertazzi Levy, Fernanda Rauber, Jacqueline Tereza da Silva

Art and Culture, History, Antiquity

Research output: Contribution to Journal › Article › Academic › peer-review

Abstract

In this paper, we discuss the use of natural language processing (NLP) and artificial intelligence (AI) to analyse nutritional and sustainability aspects of recipes and food. We present the state of the art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining NLP and AI with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.

Original language	English
Article number	621577
Pages (from-to)	1-8
Number of pages	8
Journal	Frontiers in Artificial Intelligence
Volume	3
Issue number	February
DOIs	https://doi.org/10.3389/frai.2020.621577
Publication status	Published - 23 Feb 2020

Funding

This research activity was funded through multiple research grants from Research Councils UK, the University of Manchester, the University of Sheffield, the STFC Food Network+ and the HEFCE Catalyst-funded N8 AgriFood Resilience Programme with matched funding from the N8 group of Universities. Specific named projects that funded this research include the the AHRC funded AHRC US-UK Food Digital Scholarship Network (Grant Reference: AH/S012591/1), STFC GCRF funded project “Trends in greenhouse gas emissions from Brazilian foods using GGDOT” (ST/S003320/1), the STFC

Funders	Funder number
STFC GCRF	ST/S003320/1
Science and Technology Facilities Council	AH/S012591/1
Research Councils UK
University of Manchester
University of Sheffield

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3389/frai.2020.621577

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Bosma, U., van Erp, M., Reynolds, C., Maynard, DI., Starke, A., Ibañez-Martin, R., Andres, F., Alvarez de Toledo, D., Trattner, C., Brewer, S., Schmidt, X., Adriano Martins, C., Kluczkovski, A., Bridle, S., Bertazzi Levy, R., Rauber, F., & Tereza da Silva, J. (2020). Using Natural Language Processing and Artificial Intelligence to explore the nutrition and sustainability of recipes and food. Frontiers in Artificial Intelligence, 3(February), 1-8. Article 621577. https://doi.org/10.3389/frai.2020.621577

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abstract = "In this paper, we discuss the use of natural language processing (NLP) and artificial intelligence (AI) to analyse nutritional and sustainability aspects of recipes and food. We present the state of the art and some use cases, followed by a discussion of challenges. Our perspective on addressing these is that while they typically have a technical nature, they nevertheless require an interdisciplinary approach combining NLP and AI with expert domain knowledge to create practical tools and comprehensive analysis for the food domain.",

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Bosma, U, van Erp, M, Reynolds, C, Maynard, DI, Starke, A, Ibañez-Martin, R, Andres, F, Alvarez de Toledo, D, Trattner, C, Brewer, S, Schmidt, X, Adriano Martins, C, Kluczkovski, A, Bridle, S, Bertazzi Levy, R, Rauber, F & Tereza da Silva, J 2020, 'Using Natural Language Processing and Artificial Intelligence to explore the nutrition and sustainability of recipes and food', Frontiers in Artificial Intelligence, vol. 3, no. February, 621577, pp. 1-8. https://doi.org/10.3389/frai.2020.621577

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AU - Alvarez de Toledo, Damien

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AU - Schmidt, Ximena

AU - Adriano Martins, Carla

AU - Kluczkovski, Alana

AU - Bridle, Sara

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Using Natural Language Processing and Artificial Intelligence to explore the nutrition and sustainability of recipes and food

Abstract

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UN SDGs

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