Last night some friends and I had one of our periodic ‘Green Girls’ dinner parties at my friend Colleen’s house. We had a blast sharing news, laughter, viewpoints and encouragement around sustainability. Colleen’s meatless eggplant mousakka was a hit.
We all eat more than 1,000 meals a year, for a big percentage of our carbon footprint. If we want to lighten our carbon footprint, the principle to embrace is that heating anything is a surprisingly big deal. It burns the fossil fuels that releases global warming gases. So if we’re cooking to combat climate change, we want to conserve heat at every turn. Some tips: (please write in with your own, too)
- Make and post on fridge a list of your favorite no-cook meals
- Examples: tuna salad, tasty sandwiches, crackers & cheese w/ fruit
- Defrost any frozen foods before cooking them
- Cook double amounts to create meals you can quickly reheat later
- Use a stovetop burner no larger than the pan (40% of heat can be wasted otherwise)
- Cover anything cooking on stovetop with a lid to conserve heat
- Copper, glass and ceramic all conserve energy better than metal pans
- When food is close to done, turn off and let coast on existing heat
- Cook and eat with others whenever possible! — to cultivate community as much as to conserve energy
Coming up next: conserving embodied energy in Cooking For Climate Change, Part 2.