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How to Barbecue the Greener Way


barbecue.jpgThe arrival of spring in Canada is never consistent, but one thing can be said about Canadians: We barbecue as soon as we possibly can. Here are some ways you can make sure your first barbecue of the season is green, even if the grass isn't.

Skip the Charcoal

Lump charcoal and charcoal briquettes contain additives to help them burn hotter and longer. These additives, which include coal dust, limestone, and borax, are released into the air when the charcoal is burned. In addition, lump charcoal is made from charred wood which can come from non-sustainable forestry sources. Look for charcoal that is additive free or contains wood harvested using sustainable methods. Better yet, switch to propane. While propane is a by-product of petroleum, it burns cleaner than additive-laced charcoal.

Go Organic or Meat-Free

Buy organic or locally-grown produce and meat that is free from added chemicals or preservatives. Or, considering that meat production contributes to climate change, pollution and loss of biodiversity, try meat substitutes. Mock chicken nuggets or ground beef made from textured soy protein taste very similar to the real thing!

Say No to Paper and Plastic

Look for biodegradable cutlery and plates. Made from vegetable starches, they can be reused and composted. Use cloth napkins and tablecloths that don't need to be thrown in the trash.

Banish Bugs Responsibly

Stay away from mosquito repellents made with DEET. DEET is a chemical that mosquitoes hate, but it is also slightly toxic to aquatic life and frequently found in waterways. Try citronella candles instead. Though not as effective as DEET, they are made from non-toxic ingredients. Some insect repellents are made with other types of oils, such as soybean, which keep bugs away naturally.


Sources:

About.com
Wikipedia
Green Guide

Image: stock.xchng

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