Many of us are trying to live a more sustainable, eco friendly lifestyle. One of the best places to start making changes is in our kitchens, the hub of the home and the place where we prepare food. Here are some tips on reducing your carbon footprint and making your kitchen a little healthier.
Make sure your fridge is set at 36 – 38 degrees. You will likely need to purchase a refrigetator thermometer to gauge this properly. Move the thermometer around so you can learn where the coldest and warmer spots in the fridge are, and use this information to determine how you organize your fridge.
Don’t place your fridge close to a stove or sunny window where it will be warmer, causing the compressor to turn on more frequently.
Check the seals on your fridge. Place a dollar bill the door and close it. If you can slide the bill out easily, the seal may be too loose, letting cool air leak out. Clean them regularly with vinegar to cut down on the gunk and replace them if needed.
Vacuum your refrigerator coils. The more dust that sits on the coils, the less efficient it is at cooling. Use a brush attachment on your vacuum cleaner to clean it.
Keep your fridge 3/4 full to help it operate at maximum efficiency. Any more full and air can’t circulate well. But if your fridge is half empty, it has to work harder to cool. Place containers of water in your fridge if you need to.
The next time you buy a fridge, make sure it’s Energy Star certified. Look for the yellow sticker on the model you want when you go shopping. And the less popular style of refrigerator that has the freezer in a drawer on the bottom is 10-25% more efficient than side by sides.
Use glass to store leftovers. Not only will you avoid nasty chemicals like phtalates and BPA, but glass also gets colder – helping your fridge conserve energy.
Another way to reduce energy usage is to eat more raw foods. Try this salad cookbook for main dish salad recipes:365 Salad Recipes
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Alaina Frederick
Alaina Frederick, publisher of Dinker & Giggles, loves helping to create a healthy environment for her three children and husband. Her favorite time of year is winter - trees blanketed with fresh snow, hot cocoa in hand, and a great book completing the package.
2 Responses to Going Green Starts In The Kitchen
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Dinker & Giggles has 516 followers
Just happened to wander by … these are all good suggestions, except for one. Glass does not get colder than plastic! I don’t know how that myth got started; perhaps it’s because most plastics conduct heat a little bit slower than glass, so that they feel warmer. (The plastic doesn’t carry the heat away from your fingers as quickly, so it feels a little warmer.) The conduction difference is not enough to affect food cool-down by more than a few minutes, if that much.
Whether you want to avoid plastic for other reasons is entirely up to you. I personally think that the risk of cuts and infection from the inevitable broken glass is about equal to or greater than the risks from BPA, assuming you’re not using the plastic container for boiling hot food. There’s no harm in using glass, and glass might be easier to recycle. Let’s make sure we get the reasons right though!
Thanks for the other tips.
Good stuff! Thanks for posting
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