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BBQing Your Way to Sustainability

By Jenny Linn, Marketing & Communications, Think Zero

Along with picnics, firing up the grill is often another popular summertime activity. Check out some ways to lower your carbon footprint during barbecue season! 1) Reduce the amount of meat or fish by making them side dishes instead of the main course. If you’re cooking meat or fish, try and source them from local and sustainable sources. Try more unusual cuts of meat as well - eating all parts of an animal helps make eating meat more sustainable. 2) There are also many healthy meat-free options that taste delicious grilled:

  • Corn

  • Vegetable kebabs

  • Potatoes

  • Pineapple

  • Cauliflower “steaks”

  • Eggplant

  • Portobello mushrooms

  • Meat-free burgers/hot dogs/sausages

  • Marinated tofu

3) Don’t forgot to add salads of all types - pasta, bean, quinoa, leafy greens, fruit. They’re the perfect light, nutritious and colorful additions to your meals. Choosing locally grown and in season produce is the earth-friendly option that also gives you the best taste! 4) Choose the right grill and fuel.

  • As always avoid single-use items - including disposable charcoal grills!

  • If possible, invest in an outdoor electric grill as charcoal grills releases over three times the amount of greenhouse gases.

  • If you are using charcoal, choose sustainably sourced options that also come without any added binders, fillers and chemicals.

  • Keep the lid on your grill to ensure everything cooks evenly and quicker, and to save fuel.

5) Avoid food waste by cooking only what you need (take orders before grilling). Make sure any leftovers are taken home.

6) Last but not least, invest in some beeswax wraps and reusable containers to pack food into on the way in and the way out and ditch the plastic wrap, styrofoam and other disposables. Simple wash and dry your beeswax wraps and reusable containers when you get home! This will go a long way in cutting down on plastic waste from BBQs.

Happy Summer!

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