Jeanne Besser, who writes for the Atlanta Journal-Constitution, published Ten Ways to a Greener Kitchen this week. Here is a sum up of the article:

1. Bye-bye bottles: invest in a water filter and refill a neoprene water bottle
2. Buy Local: to reduce the need for shipping, buy produce from local farmer’s markets
3. Dispose of Disposables: use washable china/napkins/silverware, NOT use paper goods (if you must you them, at least use biodegradable or recycled items)
4. Banish Excess Packaging:buy in bulk and create small portions in Tupperware (yogurt)
5. Paper of Plastic? - Neither (sound familiar?): bring cloth tote bags shopping with you
6. Get a Green Thumb: plant herbs or tomatoes in small pots if you don’t have a yard
7. Eat Less Meat: go meatless one or two days a week and be aware of where you’re meat comes from and what they eat [writer’s note: animals break down nutrients very inefficiently, so you’re better off eating the food they eat to gain the same nutrients]
8. Use Appliance More Efficiently: use common sense; use a toaster oven when heating up something small and only run your dishwasher when its full [writer’s note: appliances use electricity when they’re plugged in, even if they’re not on, so unplug ‘em]
9. Reintroduce Yourself to Your Stove/Oven: save gas, eat in
10. Become Educated: learn about organic foods at www.georgiaorganics.org, www.ethicalchoicesprogram.org, www.sustainabletable.org, www.nrdc.org/health/foodmiles, www.nrdc.org/greenliving and www.vegecyber.com/others/about_vegetarianism.shtml.

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