Although Labor Day, Memorial Day and the Fourth of July are the most popular days to barbeque outside on the grill, the mild climate that we enjoy in Northern California makes barbequing a year-round activity for many. While cooking on a gas or charcoal grill is, of course, not carbon emission free, it is still likely a better environmental option than cooking indoors with an electric stove. According to the Pew Center on Global Climate Change, the carbon footprint of backyard grilling is not that significant compared to what people do in their everyday lives, with lights, TVs and cars having much more of an impact than grilling outdoors.
Nonetheless, some simple tips can help keep your barbeque carbon footprint
to a minimum.
- Cowboy Hardwood Lump Charcoal is all natural and uses non-polluting Euro technology to produce cleaner, purer lump coal with no additives such as clay or chemicals. (Sku 8129520, 6.99)
- Use a chimney charcoal starter instead of lighter fluid. (Sku 86908, 14.99)
- Serve meals on compostable dishes made from renewable resources such as Earthshell and Stalk Market brands instead of plastic or paper plates.
- Buy local or organic foods which don’t have to travel far. They’ll most likely taste better too.
- Organic or local grassfed meats are the best environmentally friendly food options.
- For side dishes, prepare fresh summer salads that require little or no cooking.
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| Make your BBQ green |
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| Cowboy Hardwood Lump Charcoal |
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| Chimney Charcoal Starter |
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