AUTHOR=van Erp Marieke , Reynolds Christian , Maynard Diana , Starke Alain , Ibáñez Martín Rebeca , Andres Frederic , Leite Maria C. A. , Alvarez de Toledo Damien , Schmidt Rivera Ximena , Trattner Christoph , Brewer Steven , Adriano Martins Carla , Kluczkovski Alana , Frankowska Angelina , Bridle Sarah , Levy Renata Bertazzi , Rauber Fernanda , Tereza da Silva Jacqueline , Bosma Ulbe 

TITLE=Using Natural Language Processing and Artificial Intelligence to Explore the Nutrition and Sustainability of Recipes and Food

JOURNAL=Frontiers in Artificial Intelligence

VOLUME=Volume 3 - 2020

YEAR=2021

URL=https://www.frontiersin.org/journals/artificial-intelligence/articles/10.3389/frai.2020.621577

DOI=10.3389/frai.2020.621577

ISSN=2624-8212

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.