Climate-friendly food

Tips for going greener

April 22, 2009

Think you can help reduce carbon emissions simply by eating less beef, wasting less food, and buying locally grown food in season? Yes, yes, and yes. This week in the Oregonian, Leslie Cole offers suggestions for creating a climate-friendly kitchen. (Also on the list: a reminder to bring your own reusable shopping bags.)

Meanwhile, Washington Post blogger (and Culinate Table Talker) Kim O’Donnel interviews Kate Heyhoe, author of the new book Cooking Green, which delves even deeper into the topic (she advocates toaster ovens, bulk shopping, and running the dishwasher after 8 p.m.). Heyhoe coins two words in her book: ecovore and cookprint. Head over to see how she defines them.

There is 1 comment on this item
Add a comment
1. by Kate Heyhoe on Apr 26, 2009 at 3:42 PM PDT

As the author of Cooking Green, many thanks for spreading the word about the many ways we can all shrink our cookprints. I very much appreciate your comments and readers can find more about the book and recipes from it at Grazie! - Kate Heyhoe

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice