Action Tips: Barbecue Green

When the weather heats up, barbecue season begins. Grilling can be toxic, and it pollutes the air. Burning charcoal or wood produces clouds of sooty particles that can lodge in lungs, irritating asthma and other respiratory problems.

However, there is a way to reduce, reuse, and recycle. Check out these tips for having a greener barbecue.

Choose the Greenest Grill

• Gas, propane or electric grills burn cleaner and more efficiently than charcoal or wood. That means better air quality, both around your cook station in the surrounding community.
• Electric grills are the cleanest since they release 999% less carbon monoxide and 91% less carbon dioxide than charcoal.

A good lump of coal

• If you must use charcoal, minimize the potential health impacts by using all-natural, sustainably produced charcoal or wood briquettes. Conventional charcoal is loaded with additives, like coal dust and sawdust. When burned, the charcoal can release toxic by-products which can seep into your steaks and you’re the air.

Select You Meat

• A greener option is to choose meat that is:
  • grass-fed
  • free-range
  • hormone-free
  • locally raised

Set the Table

• Select reusable dishware and silverware and cloth napkins. If that’s not feasible, look for biodegradable or recycled-paper dinnerware, unbleached cups, and recycled-paper napkins.

Clean Up Wisely

• And when it’s time to clean up, be sure to clean up after yourself and your crew. Recycle what you can, and use natural cleaning products like
  • Orange Plus
  • SoyClean

Sources:

Sierra Club

Times Online

The Daily Green