FOOD&DRINK
Ten ways to a greener kitchen
Small personal changes can be seeds for global change.
THE ATLANTA JOURNAL-CONSTITUTION
Wednesday, January 16, 2008
We begin the year, as we always do, by resolving to lose weight, save money, adopt a healthier lifestyle. But for a growing number of us, that's just the beginning. While politicians throughout the world debate global warming, there is a growing sense of a crucial need to hold ourselves accountable not only as individuals, but as part of our greater community. A meaningful way to have a positive effect on the environment is by greening up our kitchens and our eating habits, because these actions affect us all. Changes need not be monumental, and often it's a small change that becomes the seed for a larger one. There's always a reason not to make a change, but there are usually better reasons why you should. Here is our top 10 to-do list for the new year.
1. BYE-BYE, BOTTLES
Why you should:
For bottled-water connoisseurs, trading in the fancy imported stuff for good old tap in a reusable neoprene bottle might seem sacrilegious. But even many connoisseurs have grown tired of lugging that unsightly overflowing recycle bin to the curb. Oh yeah, and this statistic was motivating, too. Americans buy more than 8 billion gallons of bottled water a year and toss 22 billion empty plastic bottles in the trash, National Geographic magazine reports.
What about that addiction to sparkling water? For an investment of about $100, a home carbonating machine, such as a Soda Club Soda Maker, will keep you bubbling for months.
Why you don't:
Some think that tap water tastes "funny" or you can't remember to take a bottle with you on an outing.
Ways to get started:
Invest in a neoprene bottle and use it whenever you remember. If you don't like tap, get a filter, such as Brita, or a bubbler for your home and fill your bottle from that. Remember the statistic above when you go to reach for bottled water at the convenience store. Still addicted to grab and go? At least recycle.
2. BUY LOCAL
Why you should:
We've heard the importance of eating seasonally, going organic or sustainable and reducing carbon footprints. Buying locally produced food accomplishes all these goals. Shopping your local farmers markets supports the local economy, supports family farms and, most importantly, provides the freshest produce you can buy. "Many home cooks and restaurant chefs already know that local food is fresher and tastier," says Gina Solomon, a physician and senior scientist at the Natural Resources Defense Council. "But there's another good reason to choose locally grown food. It's healthier for people and our planet." Produce that is flown or trucked in creates greenhouse gas pollution, which contributes to global warming and air pollution. According to the council, most produce in the United States travels an average of 1,500 miles before being sold.
Although local produce is sometimes more expensive than its supermarket equivalent, you're worth it. Sold shortly after being picked, local produce is not only fresher tasting but also will last longer, which means less waste. Markets also allow you to buy just what you need, which is great for singles and smaller families.
Why you don't:
Getting to the supermarket is hard enough; adding another shopping excursion seems unfathomable.
Ways to get started:
Turn your visit into an outing. Locate a weekend market and find a breakfast place nearby to make it an event. Start by going once a month and then work up to more often. If you can't make it to a farmers market, ask your favorite grocery stores and restaurants to carry more local foods.
3. BANISH EXCESS PACKAGING
Why you should:
It seems like almost every vegetable comes prepped and packaged in individually wrapped and hermetically sealed containers. Forgo these veggies and buy straight from the bin. Take a break from bagged lettuce mixes and make your own from individual heads of lettuce for fresher flavor and a lot less slime. If you eat a food in quantity, such as yogurt, choose the large container and spoon out what you need instead of buying several individual tubs.
Although individual snack packs are recognized for convenience and portion control, measuring out Goldfish or other crackers from a big box into a reusable container for the lunchbox or car takes only a few seconds. Not only do companies charge a premium for individually packaged goods, you won't need to spend money on trash bags to throw out all that excess garbage.
Why you don't:
Prepackaged goods save time. It's easier to have a grab-and-go snack waiting than to have to make one.
Ways to get started:
When you think about it, the time savings are really minimal. Pick just one veggie you just can't bear to prep — for example, onions — but make an effort on the others. Otherwise, with nonperishables, bigger is better, as long as you'll eat it in a reasonable amount of time.
4. DISPOSE OF DISPOSABLES
Why you should:
Banishing paper plates and other disposable tableware, and treating yourself to the good stuff, will reduce trash. Cloth napkins, real dishes and cutlery enhance the dining experience and send the message to your family that they deserve the best. You'll also save money by packing lunches in reusable totes and packaging individual items in washable containers instead of plastic wrap and bags. Keep a set of cutlery at work and wash after use instead of using a new set of throwaways every day. Request takeout without plastic utensils, napkins and individual packets of condiments. Instead of paper towels, use rags or dish towels for mopping up spills, and while you're wiping, choose eco-friendly, nontoxic cleaning products.
Why you don't:
You can't bear the thought of more dishes to wash.
Ways to get started:
Treat yourself to one set of colorful place mats and napkins. Reuse your cloth napkins for most of the week and throw them in the wash on laundry day. Take your own coffee cup when visiting your favorite barista. Use old T-shirts or towels as rags for cleaning counters. "If you must use paper products, choose recycled paper products made from at least 30 percent post-consumer waste fiber," recommends Cambria Gordon, co-author of "The Down-to-Earth Guide to Global Warming" (Scholastic, $15.99).
5. PLASTIC OR PAPER? NEITHER
Why you should:
Americans use 10 billion paper bags a year, according to the American Forest and Paper Association. That's a lot of oxygen-producing trees that are cut down to provide virgin pulp needed for kraft paper, the type used for brown shopping bags. But is plastic any better? Not when more than 500 billion plastic bags are consumed worldwide in a year, according to National Geographic. Reusable tote bags are the status symbol of the decade. (In Austin, the two Whole Foods Markets here recently eliminated plastic bags at check-out, packing up groceries instead in 100 percent recycled brown bags, reusable plastic totes made from recycled bottles or canvas bags. In a month's time, the plastic totes have proved to be so popular that Whole Foods has already reordered them several times, says spokesman Scott Simons. To promote the use of reusable checkout bags, Whole Foods increased its customer refund from 5 cents to 10 cents per bag. Shoppers can pocket the refund or donate it through the store to Keep Austin Beautiful, a nonprofit environmental group. Whole Foods says it will match donations from bag refunds to Keep Austin Beautiful. H-E-B also offers reusable bags and has a recycling program available to schools to collect plastic bags and ship them to a plant that turns them into H-E-B Enviro-Bags for trash. Boggy Creek Farm in East Austin got rid of petroleum-based plastic shopping bags at its farm stand in November.)
Why you don't:
You forget to put the tote bags in your car. You use plastic bags to clean up after your dog.
Ways to get started:
Instead of thinking of it as a punishment, reward yourself by purchasing fun canvas or laminated bags. To get them back to your car, hang them on a door handle to go outside as soon as the groceries are unloaded, or when writing your grocery list, make a "don't forget to take bags" note at the top. Practice makes perfect. Don't worry about Rover. With all the excess packaging used for newspapers, breads and produce, he won't have to cross his legs for long.
6. GET A GREEN THUMB
Why you should:
Who can forget the excitement from grade school science class when your paper-cup-planted bean finally sprouted? A personal connection with food, via whatever size garden your circumstances and time allow, could change the way you view eating. It also brings renewed appreciation for the farmers who make their living nurturing their fields.
Why you don't:
Your yard is the size of a postage stamp, and your thumb is every color but green.
Ways to get started:
Whether it begins with a single window pot of basil and moves on to a rosemary bush or a tomato plant, find the time and space to find your inner farmer. Who knows ? Composting can be next.
7. USE APPLIANCES MORE EFFICIENTLY
Why you should:
"Little changes can make a big difference," says Dennis Creech, executive director of Southface, an Atlanta-based company that promotes responsible solutions for environmental living. He adds: "Simple, common-sense actions, like running the dishwasher when it's full and using the air-dry setting, will save energy." If washing dishes by hand, fill the basin instead of letting the water run. Choose the right size pot or appliance for the job. When doing a small job in the kitchen, like toasting nuts or heating bread, use the toaster oven. When boiling water for a single serving of pasta, don't bring out the giant pasta pot. To save on heating costs, Creech suggests adjusting the thermostat down in winter when baking or cooking so that rooms do not overheat.
Why you don't:
It takes awhile to fill your dishwasher.
Ways to get started:
By disposing of disposables, you might find the dishwasher fills a little faster. For smaller households, hand washing should do the job. Simply planning ahead when choosing appliances will save energy, and with heating and electricity costs soaring, you'll be grateful when your bill arrives.
8. REINTRODUCE YOURSELF TO YOUR STOVE/OVEN
Why you should:
Although this is not strictly a green issue, begin the year by breaking the cycle of subsisting on fast food, soft drinks and processed snacks. Replace those empty calories with nutrient-rich, home-cooked meals. By getting out of your car and eating a family dinner in your kitchen, you'll not only save gas and lessen pollution, but you will build a stronger foundation with your children, feel healthier and most likely lose weight. With the recent surge in obesity rates and the associated health risks, it's time to realize the cliché is true — you are what you eat.
Why you don't:
Cooking takes time. Recipes seem too complicated and take too long. Your kids are always on the go, and so are you.
Ways to get started:
Make an effort to eat a family meal at least a couple of times a week. Plan a menu for the week ahead of time to cut down on shopping trips. Look for quick and easy recipes, which can be made with five ingredients in less than 30 minutes, to get you back in the cooking groove.
If you are on the go, put your money in local pockets instead of faceless conglomerates. Patronize local eateries that make fresh food. Many of us need to retrain our taste buds to remember what real food tastes like. Keep healthy snacks, such as nuts or dried fruit, in your car so you don't need to make a beeline for a drive-through when hunger strikes.
9. EAT LESS MEAT
Why you should:
The resources needed to raise livestock, including feed, water, fossil fuel and land, dramatically surpass those required for raising vegetables and grains. As concerns for profitability grew, the space used for raising animals shrank, which has resulted in animals being exposed to high levels of toxins from too many waste products in too small an area. Runoff from farms threatens crops grown nearby. On a more personal level, the health benefits of a plant-based diet can't be ignored. Heart disease and many cancers have a direct link to meat consumption.
Why you don't:
Humans have been carnivores since cave man days.
Ways to get started:
Go meatless one or two days a week. Use meat as an accent instead of as a main course, adding it into stir-fries, soups or pasta dishes. Switch to grass-fed meat. Many grass-fed methods are more environmentally friendly and cost-effective. Many pastures for grass feeding utilize low-cost grasses that typically require little added water and few or no synthetic fertilizers and pesticides. Find local farms that treat their animals humanely. Substitute foods that simulate meat, such as soy products or portobello mushrooms, which mimic the texture and adaptability of steak.
10. BECOME EDUCATED
Why you should:
The actions in this list of 10 are not extreme if implemented gradually. There are many local organizations that provide ongoing education for integrating healthy, sustainable and locally grown food into our lives. A major resource in Austin is the Sustainable Food Center (sustainablefoodcenter.org), which operates the Austin Farmers' Market downtown and at the Triangle in Central Austin, offers Happy Kitchen education programs and has community gardens. Vendors at the Sunset Valley Farmers Market (sunsetvalleyfarmersmarket.org) also can be a good source of information and products. Edible Austin is a new magazine here (edibleaustin.com), and the Austin American-Statesman has published many articles about eating locally (austin360.com/eatinglocally). Other Web resources: localharvest.org, americangrassfed.org, nrdc.org/greenliving.
Why you don't:
Oblivion is a beautiful thing.
Ways to get started:
Simply open your mind. A little information can be the best motivator.
