EDITOR’S NOTE: EACH TUESDAY MY GREEN SIDE BRINGS SIMPLE TIPS FOR GREEN LIVING TO THE CHRISTOPHER GABRIEL PROGRAM. WE ALSO HIGHLIGHT A FAVORITE GREEN SITE EACH WEEK. YOU CAN STREAM THE SEGMENT AT APPROXIMATELY 1220PM (CENTRAL) EVERY TUESDAY AT WDAY.COM OR, IF YOU’RE IN NORTH DAKOTA OR WESTERN MINNESOTA, LISTEN ON YOUR RADIO AT AM970 WDAY.
As we go through our daily routines there are simple things we can do to reduce our impact on the planet. Here’s a look at some of the things you can do today in your kitchen to start living more sustainably:
- Clean off the top of your refrigerator. Storing things on top of your refrigerator actually makes it work harder – interfering with its operation and using more energy.
- Keep local and organic foods in your fridge. Plan to grow your own food this year, support local farmers and shop at natural food stores (like Sydney’s Health Market in our area).
- If you’re using is correctly, a dishwasher actually uses less energy than washing by hand with hot water.
- Don’t rinse your dishes before placing them in the dishwasher. This save the planet 6,500 gallons of water per year and you at least $30 per year. Scrape your food scraps into a compost bin.
- Speaking of compost bins… if you haven’t already, start composting. Instead of throwing your compostable waste into a landfill, throw them in your compost bin
- Run your dishwasher on the economy cycle or prop the dishwasher door open to air-dry, rather than using the heater dry function.
- Only run your dishwasher when it’s completely full.
- Save energy and time when boiling water by placing a lid on the pot.
- A few minutes before you’re finished cooking, turn the burners off completely. The residual heat will finish the job.
- A heated oven loses 20% of its heat every time it’s opened. Use the light to check on your food.
- Avoid excessively packaged foods. Buy bulk foods or products packaged in recyclable materials or reusable containers.
My Green Side’s web pick of the week:
The Center for Ecoliteracy supports and advances education for sustainable living. They are best known for their work in school food reform and integrating sustainability into K–12 curricula, they have engaged with educators from across the United States and six continents.
They offer books, educational materials, film guides, and studies. They conduct seminars, offer presentations at conferences and other events, and provide strategic consulting services to schools and districts.