Cooking Green: Reducing Your Carbon Footprint in the Kitchen by Kate Heyhoe

By Kate Heyhoe

Identifying neighborhood, natural meals merits your healthiness and the planet’s. yet the way you cook dinner is as vital as what you prepare dinner: cooking itself is an under-reported but vast greenhouse gasoline author. Now, Kate Heyhoe exhibits you the way to imagine like an environmentalist within the kitchen. with out altering your politics or thoroughly disrupting your regimen, you could lessen your effect on this planet by way of rethinking the way you prepare dinner, store, and eat nutrients. utilizing your favourite recipes, you could bake, broil, and grill in greener methods, saving fossil fuels and shrinking your “cookprint.

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Additional info for Cooking Green: Reducing Your Carbon Footprint in the Kitchen

Sample text

If you’re going to be away for at least three days, drop the heater setting to as low as it can go, or turn it off. Disposals: Yes or No? What to do with kitchen scraps? Some tactics are greener than others: Garbage disposal: you don’t need one. Garbage disposals eat up electricity and water and come with the occasional repair bill. They’re only good for soft matter, not for bones and seafood shells. The chewed-up garbage either creates sludge in septic systems or travels to a wastewater plant, where the water is treated and processed.

Books and online resources offer plans for making solar ovens, buying ones, and specific recipes and cooking tips. Cleaning Your Zones One of the best tips I ever read about cleaning is to avoid it: Reduce surface areas for dust and grime to cling to, especially in the kitchen, and you’ll have a more clean-free environment. • Open cabinets look cool, but they let airborne grease collect inside cabinet surfaces and on their contents. Instead, opt for cabinet doors with glass panels. Use Cloth Napkins Every Day Before paper napkins were invented, people used—and reused— cloth napkins.

When done, I had collected under two inches of water, or approximately two gallons. As an alternative method, I filled the sink half-full, then swished a head of lettuce leaves in the water, letting the grit settle for a few minutes. I needed four gallons, or half a sink’s worth, of water to keep the lettuce above the grit level, compared to two gallons for shower-rinsing. If I was planning to recycle the swished water, like rinsing more vegetables in it, then swishand-rinse makes more sense than the quick-shower method.

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