Chelsea Green Publishing

Chelsea Green Blog

What Does My Cooking Have To Do with Climate Change?

The following is an excerpt from Climate Change: Simple Things You Can Do to Make a Difference by Amanda Cuthbert and Jon Clift. It has been adapted for the web.

  • When you use natural gas or propane to cook with, carbon dioxide (CO2) is produced; this is the main cause of climate change.
  • When you use electricity to cook with, the power plant burned coal, gas, or oil to produce that electricity — emitting CO2 in the process.

What can I do about it?

  • Cut food into small pieces before cooking — it will cook more quickly.
  • Select the correct saucepan size for the heating element or gas flame.
  • Put a lid on top of the pan when you can; your meal will cook much more quickly and you won’t be wasting energy.
  • Turn down the heat when a saucepan comes to a boil. You don’t need as much heat to keep a pot boiling as you do to get it to boil, and the contents will cook just as quickly.
  • Only use sufficient water to cover vegetables when cooking them in saucepans.
  • Use a steamer for vegetables — you can cook two or three vegetables on one element or gas ring.
  • Consider using a pressure cooker for cooking some foods — it reduces cooking times dramatically.
  • Make one-pot meals that only need one element or gas ring.
  • Use your oven efficiently by filling up as much of the space as possible.
  • If you’re cooking a meal in the oven, don’t be tempted to keep on opening the oven door to see how it’s all going, as you lose a lot of heat doing this.

If you do just one thing: When boiling water, use only as much as you need.

Related Posts:


The Etymology of Stock and Broth

Question: When you make soup, do you start with stock or broth? Answer: It depends. Rachael Mamane answers that question and others in Mastering Stocks and Broths, the definitive and most comprehensive guide on stocks, broths, and how to prepare and use them. As a special treat to celebrate the book launch, we’ve got an excerpt […] Read More

How well do you know your charcuterie?

Prosciutto. Andouille. Country ham. The extraordinary rise in popularity of cured meats in recent years often overlooks the fact that the ancient practice of meat preservation through the use of salt, time, and smoke began as a survival technique. All over the world, various cultures developed ways to extend the viability of the hunt—and later […] Read More

4 Books for Growing Food in Winter

Don’t let cold weather stop you from producing and enjoying your own food. For many, the coming of winter simply means cultivation moves indoors or under cover. Small farmers, homesteaders, home gardeners, and commercial growers can extend the growing season with techniques outlined in these essential books. There’s no need for urbanites and small-space dwellers […] Read More

Is My Broth (or Stock) Bad?

Are you planning to start the GAPS diet or any other diet aimed at boosting gut health this year? If so, chances are that stocks and broths are critical components. Even if you’re not changing the way you eat, but you often have pots of aromatic goodness bubbling on your stove, you may have wondered, […] Read More

A Simple Way to Grow Fresh Greens Indoors This Winter

Just because the temperatures have started to drop doesn’t mean you have to live without fresh greens until Spring. Author and gardener Peter Burke’s innovative method of growing soil sprouts indoors can help you grow nutrient-dense greens all year long at a fraction of the cost of buying at market. Burke’s book, Year-Round Indoor Salad Gardening, is […] Read More
+1
Tweet
Share
Share
Pin