Treehugger: Grilling "Green" to avoid Grilling the Planet

Treehugger: Tips from San Francisco Dept. of Environment (I would add use soy or veggie produce rather than meat for their smaller impact on the earth, and if you use meat, try to make it organic):

1. Choose locations accessible to public transport. Encourage all those who come to take transit, carpool, ride their bikes or walk to improve air quality and reduce traffic congestions.

2. Smoke contributes to smog. Avoid charcoal and wood grills in favour of propane to reduce air pollution. Avoid lighter fluid which releases Volatile Organic Compounds VOCs which are hazardous to health.

3. Use reusable dishes rather than plastics or styrofoam and washable napkins rather than paper.. If you must use disposables, use compostable plates, cups and utensils.

4. Shop greener to reduce waste especially of packaging. Avoid single serving products. Buy in bulk and larger containers. For drinks buy recyclable containers rather than juice boxes which are not recyclable in SF.

5. After the barbecue, recycle the recyclables and put the compostable items including paper in the green bin.

6. It is suggested that leftover food should be sent home with people in reusable containers or given to the food bank if larger quantities are leftover.

-- Paul Andrews, GreenforGood

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