You’ve heard about ways you can reduce your carbon footprint. But what about your “cookprint”?
With 12 percent of total greenhouse gas emissions tied to growing, preparing and shipping our food, Kate Heyhoe argues that how we cook is as important as what we cook.
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Heyhoe, author of “Cooking Green: Reducing Your Carbon Footprint in the Kitchen the New Green Basics Way” (Da Capo Press, $17.95), starts off with a quiz that tests your cookprint IQ: “If you’re an eco-friendly cook, should your next cutting board be made of Corian, glass, bamboo, acrylic or maple?”
She includes a guide to cookware efficiency (ceramic vs. silicone vs. metal) and lots of easy tips about everything from saving water to getting the most out of your fridge. The final quarter of the book is filled with “green” recipes that use the “right” ingredients and cooking techniques to lessen your personal impact on the planet.
But don’t make a dish from this book and then climb into your gas-guzzling SUV to drive to the potluck. That would be missing the point.
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