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Published April 2026 – by [Your Name] Availability: This content is available [insert where, e
Raw cooking isn’t just a culinary trend—it’s a low‑energy method that reduces carbon footprints. By avoiding stovetops and ovens, we cut down on electricity or gas usage. Moreover, many raw Asian dishes rely on locally sourced, seasonal produce, supporting small farms and sustainable fisheries.
Did you know? The average home cooking session emits roughly 0.3 kg CO₂ per hour. A raw‑only day can cut that in half, especially when you skip the pre‑heat of an oven.