The kitchen is at the heart of many American households. But waste there can be a real problem. The Sierra Club offers tips on how to green your food-prep space.
Tip #1: Rethink the Fridge
Refrigerators account for about half of a typical kitchen's total energy usage, and much of that could be reduced. If you're shopping for one, look for the Energy Star logo. Other ways to reduce your fridge's carbon footprint: Keep its temperature between 35 and 38 degrees, check the door to make sure no air is escaping, and set it at a distance from hot appliances.
Tip #2: Compost Biodegradable Waste
Many people just let the in-sink garbage disposal take care of their food waste. Convenient though that may be, the practice overburdens water-treatment facilities with viscous sludge, which in turn requires additional water to treat. Instead, do your own treatment: Collect your organic kitchen waste in a bin or bucket. When it's full, tote it to your backyard compost bin, or start a compost-exchange program with your neighbors.
Tip #3: Know What's in Your Pots and Pans
Avoid cookware and small appliances made from polycarbonate plastic, which contains BPA. Though studies (disputed by chemical companies) have proven the substance's harmfulness, only Canada has declared BPA toxic. Plus, plastics are petroluem-based. Instead, opt for clay cookware or scavenge for secondhand cast-iron or stainless-steel pots and pans. Try bamboo for your cutting boards and flatware.
Tip #4: Clean Up With Cloth
Paper napkins and towels are often made from virgin forests. If you don't feel like wiping your face or counter with ancient trees, opt instead for organic cotton or hemp cleaning wipes. Or reuse an old shirt or jeans for scrubbing purposes.
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