Whether swapping in beef alternatives or scrapping charcoal, here are simple tips for a better barbecue
Summer has finally arrived. Sunny days and brighter evenings are the perfect opportunity to gather friends and family and fire up the barbecue. But, while we all enjoy eating outdoors, it’s important to stop and think about the impact your meal could have on the planet.
The global food system (the production, processing and distribution of the world’s food) has a substantial environmental footprint. In fact, it accounts for nearly one-third of all greenhouse gas emissions. Research that I co-authored in 2020 suggests that the way you cook your food plays a significant role in these emissions.
We also looked into the environmental impact of barbecues. A typical barbecue for four people releases more greenhouse gases into the atmosphere than a 170-mile car journey.
This article is part of Quarter Life, a series about issues affecting those of us in our twenties and thirties. From the challenges of beginning a career and taking care of our mental health, to the excitement of starting a family, adopting a pet or just making friends as an adult. The articles in this series explore the questions and bring answers as we navigate this turbulent period of life._
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But instead of cancelling the party, here are five things you can do to reduce the environmental impact of your barbecue.
The easiest way to cut the carbon footprint of your barbecue is to think beyond familiar staples like beef burgers. Research from 2018 found that producing a medium-sized beef burger (100g) generates the equivalent of 3,750g of CO₂ — the same amount that is released by driving 15 miles in a fossil fuel-powered car.
