Quick tips: How to minimize your carbon footprint when cooking food

By Katelyn Marie Poyntz

In previous weeks, we talked about the carbon footprint of foods, but what about the footprint of consuming it? 

It’s all about the heat you use, which takes energy to create. 

The raw food movement would win the carbon battle, but here are some tips to reduce your carbon footprint while still having a warm meal:

• Ovens use the most energy. Use toaster ovens or the stovetop whenever possible.
• Electric kettles are pretty efficient—only 10% of the energy they consume is wasted.
• Put your food into the pot/oven right away instead of waiting for it to boil/preheat.
• Turn the oven off 10 minutes before you’re done cooking, and in the winter open the door to let the heat out (assuming you don’t have kids or pets running around that might get too close)!
• Keeping the lid on a pot saves ~20% of the energy.
• Use the right burner (i.e., if the burner extends beyond the pot, there will be wasted heat).

• Reduce the heat once the water is boiling—it won’t cook any faster!

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*This post is based on content originally posted on Wylderr.