101 Ways to Be a Greener Eater

Fourth in a series


Check out these ideas to help you green every part of the cooking process.

34. Eat your leftovers. Don’t toss out leftovers or put them in the back of the fridge. Make use of them to make other dishes or to have for lunch.

35. Keep your oven door shut when cooking. The more you check on things you’re cooking or baking, the more hot air you let out making your oven have to work harder to keep up.

36. Maximize the efficiency of your stovetop. This means keeping it clean, choosing the right pot for burner size and using heat reflectors.

37. Make stocks. You can make stocks from scratch using leftovers and veggies you have around the house. Freeze them for use anytime.

38. Get a green cookbook. This will help you to learn new recipes that will serve you well in your quest to eat greener.

39. Bring your lunch to work. You won’t create a bunch of fast food waste, and you’ll probably be eating healthier to boot.

40. Try new foods. Being adventurous with your eating is a great way to make the most of the products of a CSA and take advantage of in season products.

41. Do it yourself. Making things from scratch might take a little more work but it can reduce the number of prepackaged foods you rely on and improve the quality of what you eat.

42. Opt for tofu sometimes. Replacing the meat in a dish with tofu occasionally is a great way to help the environment and won’t hurt your health either.

43. Use resources wisely. When you cook smart you’ll save energy, food and time.

44. Cook whole foods. Processed foods aren’t only bad for you, they’re also energy hogs. Focus on preparing whole, unprocessed foods instead.

45. Use water to cook twice. It takes a good deal of energy to boil a pot of water so make the most of it. If you have two things that need to be cooked, use the same  water for both. If not, you can always use the water as a natural pest remedy or if you were boiling veggies let it cool and water your plants with it.


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