| September 29, 2008 |
A Home-Cooked Global Warming Solution
After months of oil prices on a steady decline, prices leapt this week on news of a Federal bailout of the troubled American financial markets. In fact, the price of oil experienced the largest one-day jump in history yesterday, rising $18 before finally settling at $122.60 a barrel.
While the reaction represents market consensus that American demand for oil will not ease, eco- and dollar-conscious Americans are looking to buck that trend through a variety of cost-saving measures. Among the most creative I’ve heard: turning to more home-cooked meals.
While commercial kitchens that prepare food for hundreds of people in an evening may seem more energy-efficient, a home-cooked meal has several advantages that give it the sustainability edge. Greater control over ingredient sources allows more use of local produce and meats, and less reliance on environmentally noisome industrial farms.
A generally more leisurely cooking pace allows for less waste, and more food collected for leftovers. The use of scraps in compost can help promote more low-impact home vegetable gardens, and after the carbon emissions associated with traveling to and from restaurants are factored in, the home cooked meal is an easy winner in terms of environmental impact.