Stephani Li: Grilling 'Green' for the Summer

You've got the best barbeque techniques in town. Nobody can beat your burgers. So, how do you improve on perfection? This summer, take your barbeque to the next level by taking the environment into account. SF Environment offers some tips for making your barbeque or picnic environmentally friendly.

Tip #1: Location, location, location. Choose a location that is accessible by public transportation. Encourage family and friends to improve our city's air quality by carpooling, taking the bus, walking or riding bikes. These transportation options relieve the stresses of traffic and parking Ð and reduce the risk of drunk driving accidents. For car-free trip information, call 511 or visit 511.org.

Tip #2: Where there's smoke, there's smog. When warming up those golden ears of corn, avoid charcoal and wood-burning grills that pollute the air. Consider barbequing with a propane grill instead of a charcoal grill. You can also spare the air by skipping lighter fluid, which contains high levels of Volatile Organic Compounds (VOCs), which are hazardous to human health.

Tip #3: Save natural resources, save money. Serve your award-winning chili in reusable dishes instead of plastic or Styrofoam disposables. If you do purchase disposable dining ware, Whole Foods, Rainbow Grocery and other local stores offer completely compostable plates, cups, and eating utensils. Jazz up the food presentation by replacing paper napkins with cloth napkins, which are less likely to blow away in San Francisco's gusty winds.

Tip #4: Shop smarter and greener. One third of all city garbage is packaging. Reduce waste by buying in bulk and avoiding single-serve products. Picnics are perfect occasions for purchasing family-sized bags of chips and large containers of fruit salad. When buying drinks, choose products sold in recyclable containers, such as aluminum cans, glass or plastic bottles instead of juice boxes, which are not recyclable.

Tip #5: When the barbeque is over, your environmental efforts don't have to be. Recycle the empty cans and bottles and even that aluminum pie tin. Send leftovers home with guests in reusable containers, such as empty yogurt or salsa tubs. If you have large amounts of leftovers, call the SF Food Bank at (415) 282-1900. Inedible leftovers and other compostable items, such as paper plates and paper napkins, can all go in your green bin.

This summer, impress your friends with your environmental expertise as well as your grilling greatness. Then tell them to stand back and watch you work.

Stephanie Li promotes city government programs to keep the air clean in San Francisco. Learn more about how SF Environment is protecting and preserving San Francisco's environmental well-being at www.sfenvironment.com, visit the EcoCenter at 11 Grove St. or call (415) 355-3700.