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Forget the paper plates and follows these green tips to make your summer BBQ eco-friendly.
‘Tis that time of the year—the evenings are getting longer, warmer and drier. Nearby fields are ripening with berries and other seasonal produce. And friends and family that you haven’t seen since December are coming out of hibernation. It’s barbeque season.
But before you set the date, buy the steaks and light the coals, take a moment to consider what makes up—and what’s tossed away from—your usual fête.
If your ideal summer dinner involves a smoking, meat-laden grill and picnic tables that are strewn with bags of chips, bottles of water and disposable dishes, it’s time to wake up and smell the tofu dogs.
It turns out that the BBQ, that lighthearted celebration of summer, is anything but light-footed when it comes to leaving a carbon footprint. The average charcoal grill generates 11 pounds of CO2 emissions per hour, while a propane grill emits about 6 pounds of CO2.
Do you know how much CO2 your bbq is emitting? (Flickr/Peter Taylor)
Add the plastic bottles of pop and water; the disposable dishes and cutlery; the leftovers; waste and mess; and this is one summer ritual that looks like it can use an eco-overhaul.
If you’re ready for a greener gathering, check out our eco-barbequing tips:
Don’t be that guy – pick up your trash after your picnic (Flickr/Bradley Gordon)
Do you have any other green BBQ tips to share? Or a recipe for a great veggie burger that doesn’t dissolve on contact with the grill? Add them to the comments.