Causecast

by CLAIRE MORGENSTERN, Contributing Writer

Most people think of weekend cook-outs as a way to get closer to nature, not increase their carbon footprint. Not to put a damper on a great American past-time, but before you fire up the grill, take a minute to consider not only the artery-clogging food that you’re gobbling, but also the unhealthy toxins that you’re releasing into the air. Fortunately, by making some small changes in the way you grill, you can enjoy your festivities while minimizing damage to the environment.

1. The Grill

The single barbecue item that is responsible for the greatest amount of potential environmental harm is your grill. If you’re in the market for a new one, a solar-powered grill is your best bet. If you can’t go solar, a natural gas grill is the next best option (assuming that “saving the environment” ranks higher on your list than “opposing offshore drilling.” We’ll let you make that choice.)

Propane and electric grills are lower down on the list, and traditional charcoal-fueled grills have the biggest negative impact on the environment, releasing the highest levels of carbon monoxide and producing ground-level ozone. But even if charcoal is your only option, don’t despair.  Look for organic or sustainably-produced charcoal briquettes, which release fewer toxins and soot when burned, or lump charcoal. Both contain mostly wood, but the latter contains fewer additives, such as coal dust. In particular, look for lump charcoal derived from invasive tree species or sustainable forests. There are some pretty inventive charcoal alternatives on the market these days—go here to check out the full range of eco-friendly charcoal products. In place of smog-inducing lighter fluid, use a chimney charcoal starter.

Regardless of what you’re using to power your grill, you can be good to the environment by investing in a cast iron or stainless steel grill, which eliminate toxins from cooking, or a ceramic or infrared grill, which uses less energy to heat up and maintain temperature.

2. The Food

However, while your choice of grill is “extremely important,” it’s also important to consider a variety of small changes households can make that will add up to big change for the environment, according to Nikolette Orlandou, founder and CEO of i’m eco friendly, an LA-based environmental organization known for its line of reusable tote bags.

“There’s no one way to go green—just changing our buying habits and our everyday habits is what’s important, to do small things in ways that have a far bigger impact,” Orlandou said.

For example, it’s not just how you’re grilling, but what you’re grilling that also matters. And in that vein, I’m afraid I have some bad news, carnivores—fatty meat is the most environmentally-hazardous food that can be tossed on the grill. When the fat burns, it releases harmful carcinogens into the air via smoke. Add that to the huge amount of energy it takes to merely produce and transport the meat in the first place, and you’re sending a double dose of negative environmental effects into the atmosphere. Consider switching to veggie burgers, veggie dogs, Portobello mushroom burgers, or bean-based burgers. My personal favorite is the lentil burger, a mixture of lentils, egg, and breadcrumbs that when grilled comes a lot closer to the taste of an actual burger. Black bean and chickpea burgers are also good alternatives.

Add some ears of corn, asparagus, or veggie kabobs, all of which require less energy to cultivate initially and have minimal environmental impact when grilled. For extra credit, look for organic produce, all of which is grown without pesticides, or locally-grown produce, which cuts down on the energy used to transport them from the farm to your supermarket, are notably fresher when they arrive at your table than produce shipped in from another region, and are healthier for you too. Plus, buying local allows you to support farmers in your area. Make sure you’re clear on all the lingo – organic vs. local – and what it means for you.

If the thought of giving up meat turns your stomach, there are still ways to up the environmental friendliness of your dinner. Look for lean meat or trim the fat yourself before cooking, which will cut down on the amount of carcinogens released when grilled. If possible, choose organic, hormone-free meat to minimize health risks. Or, switch to fish.

3. The Set-Up

To cut down on the waste produced by disposable plates, cups, and silverware, haul out your own reusable dishes, or ask guests to bring their own. However, if you don’t want to spend the last hour of your barbecue in the kitchen scrubbing piles of dirty dishes and flatware, look for disposable dishes made from biodegradable or recycled materials, or that are compostable. They’ll leave less of a carbon footprint—as long as you actually compost them when you’re done. Either way, switch from paper to cloth napkins, which you can throw in the washing machine after use with minimal effort. Avoid styrofoam plates and cups at all costs; they take over 5,000 years to biodegrade. In addition, Orlandou said, avoid excess packaging on food and drink items—try to buy in bulk when possible, as opposed to purchasing individually wrapped products.

If you plan to imbibe, the most eco-friendly way to do so is to rent a keg, which will eliminate the waste produced by individual bottles and cans. However, if you’re not into feeling like a frat boy, opt for cans over bottles, since they require less energy to produce and recycle. Better yet, Orlandou suggested using citrus fruit you already have and a couple of bottles of red wine to make sangria, which eliminates the need to purchase individual cans or bottles.

Even when your barbecue is coming to a close, don’t forget that your work’s not done. Keep trash to a minimum by sending leftovers home with guests (or keeping some for yourself), recycling all bottles, cans, and containers, and composting food scraps and charcoal ashes (for guidelines on how to compost, click here). Clean up using an eco-friendly grill cleaner, such as SoyClean.

The good news is that many Americans are already making eco-friendly choices when it comes to barbecuing. Grilling outside, no matter what method you choose, uses less energy than many other activities, for example, several hours of watching TV or using your laptop. In addition, statistics show that more grill-owners are getting smarter about how they choose to cook. Between 1985 and 2008, the number of gas and electric grills purchased by consumers increased 79%, while the number of charcoal grills purchased decreased 16%, according to the Hearth, Patio, and Barbecue Association.

“But even for those who haven’t made going green a priority, a big event like a barbecue may just the push you need to start,” Orlandou said.

“Save money by not buying bottled water—offer a few pitchers of flavored water,” she said. “If you’re inviting a lot of people, do an e-vite instead of cards. Encourage people to carpool, ask guests to avoid bringing heavily packaged gifts, and find ways to provide light after it gets dark without using a lot of electricity, such as using soy candles.” Orlandou emphasized that making environmentally-friendly choices should be both about preserving the environment as well as personal health. “Preserving resources is the most important thing,” she said. “Plan well. Don’t waste things. Whatever you end up cooking find a way to put it to use. It’s important to everyone’s health—it’s more about long term sustainability and health, not just going green.”

• Check out the Sierra Club’s list of preferred eco-friendly barbecue essentials.

Photo by mtowber, flickr.