BOIL ONCE, COOK TWICE – use the residual heat from cooking pasta to cook shrimp
- FILL FREEZER – it uses less electricity
- BUY ORGANIC
- KEEP OVEN DOOR SHUT – opening loses 25-50o
- DON’T USE PROCESSED FOOD – cook often!
- ROAST A WHOLE CHICKEN – less packaging; make your own broth
- BECOME A FOOD PROCESSOR – chop your own food – save electricity
- EAT ALASKAN WILD SALMON – most sustainable
- EAT SARDINES – give tuna a break
- BUY BULK FOODS – less packaging
- MAKE YOUR OWN GOOD COFFEE – break the take out habit
- MAKE STOCK FROM LEFTOVER VEGGIES
- MAKE YOUR OWN GRANOLA
- BUY PRODUCE DIRECT FROM LOCAL FARMERS
- EAT AMERICAN CHEESE
- CLEAN WITH GREEN PRODUCTS – JR Watkins (jrwatkins.com – non-toxic , organic dishwashing soap; Twist (twistclean.com – dye-free, biodegradable sponges)
- EAT GRASS-FED BEEF – it’s better for the cows and the soil
- EAT SUSTAINABLE SHRIMP – American shrimp, farmed or wild is more sustainable and the shrimp aren’t fed artificial feed and antibiotics
- BEFRIEND A FARMER – and get food that might otherwise be thrown out
- HERITAGE FOODS USA.com – dedicated to preserving native American livestock; sign up for weekly emails.
- EAT SUSTAINABLE SUSHI – stay away from overfished bluefin tuna; visit seafoodwatch.com for sustainable sushi guide
- BIKE TO THE MARKET
- EAT TOFU – SAVE WATER – livestock require water to drink, to grow what they eat, to clean up.
- USE YOUR DISHWATER – well-loaded dishwasher outperforms humans
- TAKE YOUR OWN BAG WHEN YOU SHOP
- USE BOXED WINE
- PACK YOUR LUNCH
- DON’T USE SO MANY PAPER TOWELS – use recycled brands
1 excerpted from 50 Easy Ways to Eat Green – Bon Appétit, February, 2009