So Darci was quite pleased to find some tips for greening up her barbeque practices on the Nature Conservancy website.
- Use reusable or biodegradable plates and utensils. If you can't find those, at least go for products made from 100 percent recycled materials. Remember that your biodegradable plates will need to be cleaned before going in the compost bin — ketchup, hamburger grease and other-non-veggie food matter doesn't compost.
- Encourage recycling by putting out easily identifiable bins — you'll find fewer bottles and cans smeared with ketchup in the garbage.
- Use gas, propane or electric grills, which aren't perfect but burn more efficiently and cleaner than charcoal or wood. If you have a charcoal grill, make sure you burn natural lumps, not briquettes, and don't use more than you need.
- Grill locally grown veggies! While local doesn't necessarily mean organic, small farms are often more likely to be more sustainable and pesticide-free.
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