This 4th of July enjoy your independence by ironically hanging out with the community you care about. All your friends, family, and neighbors gathered around another amazing day in San Diego is always a reason to celebrate, so stay sustainable and go green with a few ideas to help the fourth be with you.
The debate between gas and coal between BBQ fans is ongoing in terms of taste, but a clear winner exists in terms of impacting the environment. Scientists in the UK conducted an Environmental Impact Assessment to review the two types of grills in 2009 and concluded that charcoal grills emitted 3 times as much carbon dioxide over a lifetime than natural gas grills. So when it comes to the carbon footprint propane is clearly better for the environment by emitting 769 pounds of carbon dioxide as opposed to the 2,200 coal carries within its lifetime.
When it comes to the carbon footprint, propane and natural gas grills beat out charcoal as the most eco-friendly.
The study reported that the dramatic difference in carbon emissions was due to the more efficient production and cooking from using natural gas. The process of converting wood and biomass into charcoal in a kiln is very energy intensive, according to Paul McRandle, Smarter Living editor for the Natural Resources Defense Council.
Grilling with charcoal also produces more air pollutants than gas grills do. Gas grilling isn’t completely clean-burning (as Hank Hill would have you believe), but charcoal releases higher levels of carbon monoxide and volatile organic compounds (VOCs) that contribute to the formation of smog which harms not just the environment, but also human health (reported increase in asthma, emphysema, and other breathing problems primarily for children and elderly). Getting a charcoal grill going can also contribute to poor air quality: Lighter fluid and self-lighting charcoals contain chemicals that emit VOCs.
Grilling with charcoal emits volatile organic compounds which negatively effect air quality and human health.
As for disposal, propane and natural gas come out on top again. Empty propane tanks can be traded in or refilled, and gas barbeques hook up directly to your house’s natural gas supply, so there is no waste to dispose of. While some expert gardeners say they use chemical-free charcoal as mulch in their garden, the best disposal option for most charcoal, which is treated with chemicals, is, unfortunately, a fire safe trash can.
Green Yourself Tip: Some people just prefer the taste that charcoal grilling imparts, but you can still help the planet. Trade in your lighter fluid and self-lighting briquettes for a newspaper-burning chimney starter.
Which type of charcoal is easier on the environment: lump charcoal or charcoal briquettes?
Lump charcoal comes from trees, it can contribute to deforestation if the forests aren’t managed properly. The environmentally responsible choice is to find lump charcoal made from certified sustainably-harvested wood. Look for charcoal or pellets certified by the Forestry Stewardship Council or the Rainforest Alliance such as the Maine Woods Pellet Company, Curran Pellets and Noram de Mexico’s Sierra Madre. Look for the logo, it should be clearly displayed.
The same holds true if you’re buying wood chips to add flavor when you’re using a gas grill. If you can’t find a certified sustainable product we recommend you go for hardwoods like hickory and mesquite.
Charcoal briquettes are made from waste wood – an environmental plus – but are treated with chemicals that can harm the environment and your health. Be sure to check to make sure extra chemicals aren’t added so you can be safe while you enjoy some of that delicious smoky flavor.
It’s like the case of grocery shopping bags: Which is more eco-friendly – paper or plastic? The answer is neither; reusable bags are best for the environment.
The same is true for barbecues.
“Everyone talks about gas vs. charcoal,” McRandle says. “But the ideal method to reduce [grilling’s] carbon footprint and reduce air pollutants is a solar oven.”
A solar oven converts the sun’s rays into heat energy to bake, boil or steam your next meal. In a solar oven, you can cook anything that you can cook in a conventional electric or gas oven and many meals that you can cook on the stove.
Think cooking with the sun takes all day? If you refocus the oven to follow the sun’s rays every 30 minutes, your cooking time will be similar to cooking with a conventional oven or stove. Or you can use the solar oven for slow cooking, like a crock-pot 
A holiday is the perfect excuse to invite friends and family over for a backyard barbecue. And while it’s great to recycle all those beer cans and tubs of spinach dip once the party is over, why not go further and try to reduce your waste at the source? Before you fire up the grill, here are six simple ways to host a waste-free barbecue.
1. Keep your guests content with plenty of snacks and appetizers to munch on while waiting for the main course from the grill.
Snacks are easy to have no waste and keep taste just head to the bulk food aisle at your local grocery store for pretzels, nuts and dried fruits. Skip the pre-made carrot and celery sticks wrapped in plastic packaging, and buy loose produce to slice yourself. You can further reduce your waste by taking home bulk items and produce from the store in your own reusable cloth bags.
If you’re feeling inspired to get creative in the kitchen, consider making your own hummus, spinach dip, or salsa. By making your own versions of these store-bought, plastic-packaged snacks, you can shop for ingredients that come in minimal packaging and compost the food scraps.
Simple Salsa, Hummus, and Spinach Dip Recipes
Salsa
Difficulty level: Easy
What you’ll need:
8-10 Roma tomatoes
1 bag cherry tomatoes
1/2 white onion, peeled and chopped finely
Palm-full of cilantro leaves
1 clove garlic minced
1 jalapeño sliced
1/2 teaspoon of sea salt
3 grinds of black pepper
1 freshly sqeeezed lime
How to make it:
1. Put tomatoes in food processor on low setting for 3-5 seconds or chop to desired size.
2. Mix the rest of the ingredients and add salt and pepper to taste. Leave in fridge until ready to serve
Compostable waste: Garlic and onion skins. Lime peel.
Recyclable waste: None
Trash: None
Hummus
Difficulty level: Easy
What you’ll need:
One 15 1/2-ounce can chickpeas
1/4 cup olive oil
1/3 cup tahini
4 cloves garlic minced
Salt
How to make it:
1. Place all ingredients in a 3-cup food processor. Blend until desired consistency, seasoning to taste. For thinner hummus, add more olive oil.
Compostable waste: Garlic skin
Recyclable waste: Chickpeas can, tahini container, olive oil bottle (All 3 can go in the Blue Bin)
Trash: None
Spinach and Artichoke Dip
Difficulty level: Moderate
What you’ll need:
4 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Parmigiano-Reggiano
1/4 teaspoon lemon juice
1/4 teaspoon cayenne
3/4 teaspoon salt, plus more to taste if needed
1/4 cup sour cream
Two 10-ounce boxes frozen chopped spinach, thawed, and squeezed dry
18 ounces artichoke hearts, drained and quartered
1 cup shredded cheese, preferably fontina or mozzarella
Pita chips and slices of crusty baguette, for serving
How to make it:
1. In a 2-quart saucepan over medium heat, sauté garlic in butter until golden, about 3-5 minutes. Stir in flour and cook for 1 minute.
2. Slowly whisk in cream and broth and continue cooking until boiling. Once boiling, stir in Parmigiano-Reggiano, lemon juice, cayenne, and salt; stir until cheese has melted. Remove from heat and allow to cool for 5 minutes.
3. Stir sour cream into pan, and then fold in dry spinach and artichoke hearts. Fold the mixture into a microwave-safe 9-by-13-inch baking pan. Sprinkle cheddar evenly over top.
4. At this point, the dip can be refrigerated until ready to serve, if desired. Bake in a preheated 350 degree oven until bubbly, or microwave on medium heat until bubbly. Serve with pita chips and slices of crusty bread.
Compostable waste: Garlic skin, artichoke juice
Recyclable waste: Artichoke can, cheese container, flour bag, butter box, heavy cream container, chicken broth can (Everything can go in the Blue Bin)
Trash: Cheese packaging (plastic wrap)
2. Your burgers and hot dogs just wouldn’t be the same without the ketchup, mustard and mayo.
Even though condiments often come in recyclable glass or plastic containers, you can take a step closer to zero waste by whipping up your own sauces in bulk – which also gives you more control over the ingredients and saves you money on your grocery bills.
Italian Dressing
Difficulty level: Easy
What you’ll need:
2 cups olive oil
¾ cup red wine vinegar
½ cup grated Parmesan cheese
2 cloves garlic
½ teaspoon whole black peppercorns
2 teaspoons fresh or dried herbs
Food storage container
How to make it:
1. Mince the garlic and add to a large mixing bowl.
2. Add oil, vinegar, cheese, peppercorns and the herbs of your choice (try oregano, basil, rosemary or thyme).
3. Whisk all the ingredients together and pour into the container of your choice. Store in the refrigerator for up to 2 months.
Compostable waste: Garlic skins, fresh herb stems
Recyclable waste: Oil packaging
Trash: Cheese packaging (plastic wrap)
Mustard
Difficulty level: Easy
What you’ll need:
5 tablespoons whole mustard seeds
½ cup mustard powder
½ cup water
2 tablespoons apple cider vinegar
2 teaspoons salt
2 tablespoons horseradish
Food storage container
How to make it:
1. Grind the mustard seeds in a coffee or spice grinder for a few seconds. Do not fully grind your seeds.
2. Pour the seeds into a bowl and add the mustard powder, salt and horseradish and stir.
3. Add the vinegar and water and mix well. Pour mixture into the container of your choice and store in the refrigerator for at least 12 hours before serving. Keep your mustard in the fridge for up to 2 months.
Compostable waste: None
Recyclable waste: Mustard powder and vinegar packaging
Trash: None
Mayonnaise
Difficulty level: Moderate
What you’ll need:
2 pasteurized organic eggs (since eggs will be raw, it’s best to go for pasteurized and organic or farm-fresh)
2 teaspoons lemon juice
1.5 cups olive or canola oil
1 teaspoon salt
A pinch of mustard powder
Food storage container
How to make it:
1. Separate the yolks from the whites, and put the yolks in a food processor (save the whites for a tasty omelet). Add mustard powder and salt and blend.
2. While the processor is running, slowly add the oil. Try to add the oil as slowly as possible so the mixture will not separate.
3. Add the lemon juice and continue processing until you reach the proper consistency, about 2 minutes. Store in an airtight container in the refrigerator for up to 2 weeks.
Compostable waste: Egg shells
Recyclable waste: Lemon juice packaging, oil packaging.
Trash: None
Ketchup
Difficulty level: Tricky
What you’ll need:
3 pounds ripe tomatoes
¼ cup white wine vinegar
¼ cup sugar
2 cloves garlic, minced
¼ cup onion, minced
1 tablespoon black pepper
1 tablespoon salt
½ teaspoon ginger
¼ teaspoon cinnamon
Food storage container
How to make it:
1. Chop the tomatoes and put them in a saucepan with half the vinegar and a pinch of salt. Bring to a boil and cook for about 5 minutes, mashing the mixture with a spoon or fork.
2. Strain the liquids into a saucepan. Strain the solids into another saucepan by pressing solids through the strainer – leaving the seeds and skins. Add sugar to the solids.
3. Add all the remaining ingredients to the liquids, and simmer over low heat – stirring occasionally – for at least 15 minutes or until mixture begins to thicken.
4. Strain into the solid mixture, and simmer for 5 minutes more. If the mixture is still too chunky for your liking, give it a few pulses in a food processor or blender.
5. Taste your ketchup and add additional seasonings as needed. Some people like more vinegar, more sugar or more spices. The best thing about homemade ketchup is that you can customize this yourself! Store your mixture in the refrigerator for up to 3 weeks.
Compostable waste: Tomato tops, skins and seeds. Garlic and onion skins.
Recyclable waste: Vinegar packaging
Trash: None
3. Don’t want your recycling bin overflowing with soda and beer cans and water bottles at the end of your event?
Skip the 
-use water bottles and serve filtered tap water out of a pretty glass pitcher. Add fresh flavor with wedges of lime and lemon or slices of cucumber and fresh mint leaves.
To cut down on all those individual aluminum cans, buy soda in larger, recyclable 2-liter bottles and, if your guest list is large enough, rent a keg of beer from your local party supply store. Hand out drinks in reusable glasses, rather than disposable party cups.
4.One of the most effective ways to reduce your barbecue’s waste output is to use reusable plates, glasses and cutlery, rather than disposable items.
Worried that your favorite dinner plates will get chipped or one of your glasses will get broken by a clumsy guest? Head to your local secondhand store and pick up some inexpensive serving ware you can use for casual entertaining. Don’t fret if you can’t find a complete matching set; select different funky pieces to add some character to your event.
Not up for doing the dishes? You can serve food on paper plates and then compost them in your backyard compost pile or, if your city has a curbside composting collection program, use the compostable tableware available at most groceries stores. But if these compostable products end up in your trash bin, it will take years for them to decompose in landfills, which are designed to prevent material from breaking down and creating pollution.
5. You’re aiming for a waste-free party, but you can’t trim your barbecue’s waste stream if your guests bring overly packaged items to share – pre-sliced veggies in plastic clamshell containers or plastic bags of pre-made salad mix.
To make sure guests aren’t overwhelmed or confused by your party’s eco-minded theme, tell guests how they can help: by packing food in reusable containers and avoiding disposable packaging.
You can even set up a Pinterest board or Tumblr blog for your event and include specific examples: recipes for low-waste dishes or photos of products with recyclable packaging. Be sure to send out the link in your e-invitations or Facebook event.
6. No matter how much waste you try to reduce at the source, you’re bound to be left with a few recyclables and compostables at the end of your barbecue.
Make party cleanup easier for your guests by setting out recycling bins where they can toss empty cans, bottles and other recyclables. If you have a backyard compost bin or if your city has a curbside food scraps collection program, place a container or empty paper bag near the trash can to collect food leftovers.
Be sure to clearly label all recycling, compost and trash bins, and give specific examples of the kinds of items that can be tossed in each container.
Other tips to green your barbecue
Don’t forget that what you’re grilling also has an environmental impact: Beef has a much bigger carbon footprint than poultry and vegetables.
If you’re grilling beef, why not make kabob skewers and mix in some veggies as a way to make your barbecue healthier for the planet and your body.
And avoid harsh chemicals when cleaning your grill – either charcoal or gas. Use a stiff wire brush and scraper to wipe off excess food from the grate, and then wash everything down with soap, baking soda and water.
From all of us at “How Can I Help?” we wish you a safe and fun Independence Day. Happy 4th of July!
