Eco Bites: Greening Casa Appetite
As Earth Day -- April 22 -- approaches, I am taking stock of just how green things are at the Casa and where (and how) we can make things a little bit greener.
Would I like to have more energy-efficient kitchen appliances and solar-powered water? You bet. A yard for growing vegetables and a dedicated compost heap to nourish the soil and reduce overall waste? Oh yeah.
But for now, those goals remain on the wish list and instead we focus on what we can do rather than on what we cannot. Some change is better than no change at all, no?
As much as I love the laundry lists a la "100 Ways to Green Your Life" or the "How Green Are You" quizzes, I find them overwhelming and daunting, at best, and maybe even a little guilt-inducing. If most of us agree that we all need to do our part to clean up the planet and be more mindful of the waste we create, how can we do this free of judgment and instead in the spirit of awareness and community building?
To that end, I share 10 ways we’ve been able to make the Casa just a little bit greener, realizing that we’ve still got a long way to go. Although I could have made the list longer (and seemingly more impressive), I have included only those green deeds that we execute with consistency. That’s where you come in; since we’re talking about teaching each other, I’d love to hear what others are doing to make their kitchens greener places. Don’t worry if you don’t have 10; gimme five and I’ll slap you five. We can use as much green luv as we can get. Onward!
The Green Machine at Work at Casa Appetite
* Using re-useable, washable cloth napkins that last for years, and when they’re past their prime, re-purposing them as dust rags
* Washing the dishes with detergent made from plant-derived cleaning agents, without perfumes, dyes or phosphates
* Toting re-useable shopping bags at the super market or wherever we buy food
* Eating lower on the food chain with one (and sometimes 2 or 3) meatless suppers per week
* When meat and fish are on the menu, we make a point of knowing its origin and how it was raised and/or processed
* Shopping locally and seasonally as much as possible. When we buy perishables from local farmers and producers, we’re supporting stewards of our respective food shed, folks who look after the land and surrounding waterways
* Avoiding food items that are pre-sliced and individually or heavily packaged as much as possible
* Supporting businesses – restaurants, supermarkets & groceries, hotels, coffee shops -- that support local agriculture and that feed my community
* Using what we have on hand and Eating Down the Fridge one week every quarter (next one scheduled for the week of June 22), in an effort to minimize waste
* Saying yes to water from the tap instead of water in a plastic bottle whenever possible
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