Action Tips: Hold a Green Barbecue

Greens & Free Range
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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, irritate asthma, and cause other respiratory problems.

However, there is a way to reduce, reuse, and recycle. Check out these tips for having a more eco-friendly barbecue.

Choose the Greenest Grill

  • Gas, propane or electric grills burn cleaner and more efficiently than charcoal or wood. That means better air quality and food that isn't contaminated by nasty fumes.
  • Electric grills are the cleanest since they release 99% 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 corn starch and sawdust. When burned, the charcoal can release toxic by-products, which can seep into your burgers and the air.

 

Select Your 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 recycle what you can, and use natural cleaning products.

 

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Sources: Sierra ClubTimes OnlineThe Daily Green