Tips and tricks for an eco-friendly barbecue

Tips and tricks for a ecological barbecue

To be green on the barbecue – no surprise – we favor vegetarian cuisine.

The barbecue season is well underway and to combine business with pleasure, Métro offers some tips for organizing an eco-friendly barbecue. In other words: how to fight climate change one skewer at a time!

What are we eating? That is the whole question. And to be green on the barbecue – no surprise – we prefer vegetarian or even vegan cuisine, rather than meat, which has a significant impact on the environment.

More and more chefs, such as Jean-Philippe Cyr, are offering vegan barbecue recipes that you can take inspiration from.

“But if we care about meat, it's better to buy it in our neighborhood butcher's shop by bringing our dish rather than buying it in the grocery store where it is overpacked,” says Marie-Sophie Berruex, minimalist lifestyle expert.  

In addition, who says local purchase also says less transport and therefore less CO2 released into the atmosphere. A good reflex that applies as much to meat as to fruits, vegetables and condiments. For the latter, there is no shortage of local options: the brands Canada Sauce, Maison Orphée, La Morin or Mag all offer condiments for the barbecue.

Thinking anti-waste

One of the benefits of barbecuing is that it reduces food waste. A scourge that represents the equivalent of 9.8 million tonnes of CO2 emissions in Canada, or 2.1 million cars on the road.

Before going to the grocery store, remember to check what you already have at home. The barbecue is perfect for passing the small quantities of meat or fish lying around in the freezer. It also gives new life to wilted vegetables (peppers, zucchini, asparagus, broccoli, cauliflower, onions) and even fruit (pineapple, stone fruit).

Once the meal is over, it is useful to provide small dishes for the leftovers or, better, to ask the guests to bring their dishes to distribute the loot! Barbecue leftovers are perfect for sandwiches and salads for weekday lunches.

Find the right… and keep it

On the equipment side, are some devices greener than others? Yes, according to Recyc-Québec! The state corporation recommends opting for a natural gas or propane barbecue because the preheating period is shorter and therefore consumes less energy. In addition, propane emits up to two times less CO2 than coal.

But it is not enough to have the right barbecue, you also have to maintain it well! Yes, making sure to maximize the lifespan of our devices is essential if we want to reduce our impact on the environment, underlines Cindy Trottier, expert in zero waste and responsible consumption.

“Any barbecue, if not properly maintained, will have a reduced lifespan. When you buy, you have to read the instructions to learn how to take good care of it, she advises. Simple gestures can save us from big problems.  

And if a part breaks, you can often buy it back, “no need to replace the whole device”.

Bye aluminum 

Finally, we obviously opt for reusable dishes and utensils. But, among the waste generated by the barbecue, aluminum foil is probably at the top.  

Fortunately, eco-friendly options, perfect for a barbecue, exist to replace it. The Canadian company Cookina produces non-stick and reusable cooking sheets and barbecue mats. She even makes pouches that serve as wrappers.

“This product also prevents grease from collecting everywhere and damaging the barbecue,” says Cindy Trottier.  

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