It is that time of year again—time to sit back, reflect and be thankful. Thankful for friends, family, the shirt on your back, the food on your table, and even for that uncle in a leisure suit who talks your ear off at the dinner table…
At the top of the list of things we’re thankful for at SustainLane – just ahead of that uncle— is Earth herself. And the best way we know how to say thanks to the ultimate Sustainer is to go green on Thanksgiving.
Thankfully, greening the day doesn’t require any radical or pricey action on your part. It just requires that, as you give thanks for the bounty you enjoy, you also give thought to what you do and buy.
Here are SustainLane’s top tips for going green on Thanksgiving:
1) Getting there.
Of course, the greenest travel option is not to travel at all. And we’d like to tell you to stay put. Burn no fossil fuels. Invite your neighbors for supper. But we know that this is also a holiday of family togetherness, so if you must drive or fly, be mindful of the small acts that add up:
See that empty seat in your car? Fill it. If you don’t know anyone headed your way, and if you’re adventurous, Craigslist is a good place to find people offering – and in need of – rides.
Think ahead: Bring a reusable water bottle and/or coffee mug. Avoid buying single-use bottles of water and paper coffee cups with plastic lids that head straight for the landfill. If you’re flying, make sure your reusable cup is empty when you go through security. Klean Kanteen is the stainless steel bottle of choice for our reviewers.
Offset your carbon emissions. Whether you’re flying or driving, you can offset the carbon emissions you’ll expend by purchasing a TerraPass. Use the TerraPass travel calculator to estimate your carbon footprint, then buy offsets accordingly. Your money supports projects that reduce greenhouse gas emissions, and all projects are verified by an independent accredited organization.
2) Decorate the Thanksgiving table eco-style.
Buy gourds at your local farmer’s market to use as centerpieces, and save them to use again next year.
Ditch petroleum-based candles in favor of beeswax candles. They’re natural, renewable, and said to help clean your home’s air of allergens. Soy candles are also a good bet.
Avoid disposable plastic plates, cutlery, and napkins. Use real silverware. Set up an assembly line at the kitchen sink; get to know your cousin’s fiancé as you pass him plates to dry. If you really must use disposable, go for compostable and/or biodegradable products. Here’s a good purveyor of bio-based plasticware. Remember that if you do buy bio-compostable wares, you must actually compost it. It doesn’t break down in a landfill.
If you’re a rookie host and in the market for a complete set of water or wine glasses, consider buying from The Green Glass Company. They use landfill-bound glass bottles and turn them into attractive glassware.
3) Food and Wine
In an ideal world, we’d buy all organic all the time. But if you’re hosting a dinner for 15, this could quickly turn into a costly venture. Here’s what we recommend you do buy organic, if nothing else:
If you eat turkey, instead of going for the buy-one-get-one-free deal at the nearby supermarket franchise, buy a Heritage Turkey. These are naturally-bred and raised turkeys, beloved by chefs for their rich flavor. If you don’t have access to this kind of turkey, seek out birds from a local farm.
Buy organic potatoes! Have you heard of the Dirty Dozen? These are the produce items that you should always buy organic due to their high pesticide and herbicide content, even after you wash them. Note that spinach, celery (used in stuffing!), and apples (apple pie, anyone?) are also on the list. Check the list, and if any of these items are on your menu, buy organic.
Treat your guests to organic or biodynamic wine. If you’re in Northern California, try Frey Vineyards or Porter Creek Vineyards. Trader Joe’s also offers affordably-priced organic wine.
Would you like some coffee with your pumpkin pie? When choosing beans, look for the fair-trade sticker to ensure the coffee you drink was produced under fair and sustainable conditions and bought at a fair price. SustainLane reviewers have enjoyed brews from the aptly-named Thanksgiving Coffee Company.
4) Cleaning up.
Don’t scrape that food into the trash—Compost it! There’s no better time to join the compost revolution. You may not know this, but modern landfills are packed so tightly that food doesn’t get the oxygen, light, or microorganisms it needs to biodegrade. Dumping food down the garbage disposal isn’t the best idea either. If you don’t already compost, try the Garden Gourmet Compost Bin. If you have no yard and no curbside compost pickup, you can become a guerilla composter.
Cleaning up the kitchen. You’ve had such a healthy, Earth-thankful Thanksgiving, why stop now? Wipe down kitchen surfaces using all natural, earth-friendly cleansers like vinegar and baking soda. They really do work! If you prefer pre-made cleansers from the store, Method cleaning products are popular and affordable. Mrs. Meyers aromatherapeutic cleansers are another favorite. You could also try making your own all-natural cleansers with these recipes.
Make leftovers. Friends don’t let friends let good food go to waste! Make turkey, tofurkey, or nutloaf sandwiches with stuffing and cranberry sauce! Make turkey tetrazzini or turkey pot pie! Once you’ve squeezed all possible meals out of your leftovers. . .
Make stock. Whether you had a vegetarian Thanksgiving, roasted a duck, or fried a turkey, you most likely have ample ingredients to make a delicious soup stock.
5) Afterword
When all it’s all over, be sure to turn off all the lights before going to bed. Remember that if an appliance is plugged in – even if it’s switched to “off” – it continues to draw power. If you don’t have a Smart Strip, which prevents this, then remember to unplug all appliances too!
*For tips on involving kids in natural Thanksgiving preparations, click here.
Photo by Narcis Parfenti
1 2 > Next
Jerry D. says:
I'm not sure what Ed (the above reviewer) is talking about, but he he should sit back with a glass of biodynamic wine and CHILLAX.
Not sure where his ire comes from? Sounds like he should hit up the IGA, buy a Butterball turkey, throw it in a styrofoam ice chest, load it into his Ford Ltd, drive by himself to Mom and Dad's and complain.
But seriously. His time would be better spent elsewhere. This is a blog about sustainability -- if Ed don't wanna have a green Thanksgiving, don't have one. I personally enjoyed the article. It got me thinking about some of the things I might do or bring to my own Thanksgiving dinner. And no, I'm not going to harrass my sister because her awesome broccoli casserole isn't organic.
And by the way, Craigslist rideshare rocks. There's a reason tons of people use it.
Eliza G. says:
Ridesharing with Cragslist is great for a conference or something with a known start and end time, but I can't see trying to use it for Thanksgiving dinner. My family doesn't operate that way.
Jordana G. says:
You're missing the whole beauty of Craigslist rideshares. I plan to use it next week. There are tons of people who will need a ride down to LA from Sf on Tuesday night or Wednesday morning, and there are tons of people who need a ride back on Sunday. I'm taking someone down the coast (the person lives on the way), and I'm bringing a different person back up.
If you are not flexible, it's not a problem. If you're traveling on a popular route (like the 101 in California), there are tons of people who need rides and who are flexible. They will adjust to your schedule.
If you're low on money and want someone to share the cost of gas, then you become the more flexible one, and you adapt to someone else's schedule.
Again, if it's a popular route you're traveling (like the 101 in California), you will have no problem either accommodating or being accommodated.
Laurie M. says:
Personally the best recommendation isn't even mentioned....forego the turkey.
Gail D. says:
I'm glad you recommended green cleaners but I prefer Shaklee's Basic H2. It's not only organic and green but also super concentrated! One bottle is equivilent to hundreds of gallons all purpose cleaner or 5,000 bottles of window cleaner. Check it out: www.shaklee.net/his/getclean
The other thing I love about these cleaners, it's by the first climate certified neutral company in the world.
Happy Thanksgiving to all, and Go Green!
Terri L. says:
I'm with the foregoing of turkey and the wretched tofurkey. (Gads what were they thinking with that vegetarian product? It sucks.) In fact, I haven't cooked one for my friends, fiends and family for at least 10 years. Turkey that is. And I don't serve any soy, because most of it in these pseudo meat replacement products are GMO, and the soy is not good for the thyroid, at all.
I give thanks as a regular event, not a national capitalistic or consumeristic event. Perhaps this is greener in thinking?
Pat C. says:
Foregoing the meat should be the TOP TIP. Not eating meat will have the least harmful impact on the environment than all the other tips combined. A typical psuedo green list that is afraid to tell people to fore go their most environmentally harmful habit, eating meat,eggs and dairy, for fear of losing supporters.
Patrick S. says:
Personally, I would rather eat a sustainably raised wild Ohio turkey I shot than a tofurkey. So I think I will. Other than that option, I can't imagine not eating a heritage turkey. Store bought, commodity grown turkeys have no place in a sustainable Thanksgiving celebration.
Margie Campaigne says:
Re: appliances and vampire or phantom power use: NOT all appliances use electricity just because they are plugged in. Yes, if they have a little clock, or timer, etc. they will. But an old fashioned toaster will not. If you REALLY want to know, buy or borrow a Kill-A-Watt meter to test them. I just tested my toaster oven, crock pot, coffee maker, blender, and food processor. They DRAW NO POWER unless being used. My newer coffeemaker (with clock/timer) and my rice cooker (with indicator lights) do draw power, so they get unplugged.
Yes, I absolutely agree that the "elephant in the room" is not phantom power use or driving to Grandma's once a year. It is unequivocally a meat-based diet. The respected World Watch Institute used to concur that 18% of greenhouse gasses were produced by all aspects of raising livestock for food. After reviewing research data, the new conclusion is a whopping 51%. Millions of hungry people, the forests, our children & grandchildren, most plant and animal species would all be grateful if we would just adopt a plant-based diet. Our own bodies, the temples of our souls, would be healthier too.
To everyone, Happy Thanksgiving. May it be a time of gratefulness, reflection, togetherness, or whatever you want it to be. And make it the beginning of a greener lifestyle - then we'll all have even more to be thankful for next year.
Patrick S. says:
Not to be a spoil sport, but according to the EPA's 2009 Greenhouse Gas Inventory Report, in 2007 energy-production (including electrical production, aviation, and automotive) related emissions totaled 88.% of total GHG emissions. Industrial processes, including iron, steel, cement, non-agriculture-related ammonia, and aluminum production, totaled 4.1% All of agriculture-related production totaled 5.7%. Not close to 51%. We need to make sure we get the numbers right or the climate deniers will have us for lunch.
I'm not all that worried about the GHG emissions to grow my beef (especially since I eat locally produced, grass raised beef), poultry, and wild game. However, I am very concerned about the energy numbers. That's why I spend my time pushing energy efficient transportation and energy generation and not trying to convert myself to vegetarianism.
Margie C. says:
Patrick S.
Thank you. I'll go find that EPA report, and here's the link to the Worldwatch article: http://www.worldwatch.org/files/pdf/Livestock%20and%20Climate%20Change.pdf
I know, it's a huge jump from 18% to 51%. Whatever it is, it's still often the "elephant in the room."
Rosemary T. says:
Whether or not you happen to enjoy Tofurkey (I like them myself, and they're easy). The obvious point is that leaving meat and dairy in a 'green' holiday meal makes it much less green, and much more disgusting and cruel.
Why is it still necessary to tiptoe around this subject, especially on a forum such as this? If you can handle discussing your environmental impact, you can handle hearing about the meat industry's catastrophic effect on animals and the world.
Gemma P. says:
Maybe Thanksgiving is the one day we can all just be thankful for each other and not fight. That's my prayer...
Patrick S. says:
I'm 100% behind your statement that industrialized animal production is cruel, whether it be beef, hogs, turkey, chickens, or ducks. However, still not convinced that it is a whole lot more green to eat just the industrially produced fruits, vegetables, and other commodity grain -based products that most of my vegetarian friends eat. ADM and Cargill are definitely not watching their petrochemical calorie count as they produce much of this 'green' food.
I, as an omnivore, still choose to eat meat as part of my diet. However, I only eat meat that I know the source of. That goes for my fruit and veggies too, since they all came from my garden, the local farmers market, or my CSA. My made-from-scratch pumpkin pie is going to be great.
Laurie M. says:
Hmmm....humane slaughter. The ultimate oxymoron.
Why take so much effort to try to justify choosing one option over the other? Some people will do what they can in all areas...it's integrated into their lifestyles, their thinking, their ethics. Others will do what is most convenient. If you choose the latter, so be it, but please please don't paint it as anything but being based in anything but self-indulgence. Those who are unwilling to take the high road should certainly not pose themselves as such as it ultimately weakens the cause. I'm not necessarily pointing at anyone on this board, but there are far too many John Q Public "shallow environmentalists" who feel they've done their part by jumping on the most conspicuous bandwagon (Think "carbon credits;" emphasis on recycling vs. reduction; focusing on alternative fuels vs modifying consumer behavior (don't get me started on that!); etc.).
And just my take on Tofurkey...yuk! lol. Far superior (imho) is Celebration roast by Seattle-based Field Roast Grain Meat Co. Fabulous!!! But I have been getting away from processed products so this year I'll make a lentil loaf. Other great alternatives can be found on Bryanna Clark Grogan's site (www.bryannaclarkgrogan). She has special vegan thanksgiving/christmas/holiday recipes that are to die (but not murder) for!
Pat C. says:
Greg I,
Although CO2 emissions contribute to global warming, and although cattle produce CO2, this is not the gas most responsible for global warming, methane is. Methane is approx. 21 times more powerful a greenhouse gas than CO2. While methane is produced by coal mining and landfills the number one source is animal agriculture. Although a 2006 report by the U.N. Food and Agriculture Organization attributed 18 percent of the greenhouse gases produced each year to livestock, a recent report for the World Watch Institute, by Robert Goodland, former environmental adviser to the World Bank, and Jeff Anhang, environmental specialist at the World Bank Group’s International Finance Corp., estimates this figure to be closer to 51% of greenhouse gasses. Going Vegan is one of the best actions one can take to combat global warming.
Pat C. says:
Greg I
Greg, your critiques are meaningless to me. Anyone who has read the evidence for global warming from multiple sources, which cite the causes of global warming, and thinks that going vegan is a minimal step in combating global warming is merely deluding themselves and trying to delude others. Clearly you just want to justify your hunting habits, which is not an environmental-sound alternative to the meat industry. While the meat of the animals you kill may be healthier for you, do you really think if everyone started hunting for meat it would be beneficial for the environment. I do, however, agree with you that growing your own food is a good thing to do for the environment. Growing food bio-intensively, (google John Jeavons), produces a much greater yield than the conventional way. The raising of animals for consumption, no matter whether it is local or not, is a contributing factor to global warming and environmental degradation. The only difference in locally raised is there is less energy spent getting it to the table. I encourage everyone reading these posts to not rely on mine or Greg I's critiques but to read the studies and then make the best choices you can to lessen your footprint on global warming.
Patrick S. says:
I think, as this very vibrant discussion among green-minded individuals proves, none of this push toward veganism is going to be a probable consideration for the mainstream population. In many cases it may not even be possible. Although I would agree with the possibility of impact to the environment due to an omnivorous diet, I think an equally valid argument can be made that most of the environmental impact of food production is due to plant-based agriculture, including the clearing of land to grow crops (and the required fires), intensive agricultural production, erosion, pesticides and herbicides, over-use of a very limited water supply, transportation and storage, etc. This is an argument no side is going to win if we pick sides among us. Let's face it - food choice is a deeply personal and cultural decision that it almost impossible to change. Face it - you will probably never, ever convince an omnivore that prefers eating animal flesh to become a vegan. And it is just as unlikely that you would change a vegan to become and omnivore. However, you can focus your energy on lowering the production impact of the food we are going to eat anyway, whether through organic / sustainable farming, local food production, or a move toward simpler, less manufactured foods. That is something that may actually be achievable.
Patrick S. says:
One other discussion point no one is focusing on is the difference between carbon that has always been on the surface versus that which has been pumped or mined from a previously-sequestered location under the Earth's surface. Endless recycling of surface carbon, whether through agriculture, forestry, breathing, etc, has always happened. Where we've gotten ourselves in trouble as a civilization is the use of FOSSIL fuels, releasing carbon that has not been on the surface of Earth for thousands or millions of years. There is the reason why the average planetary climate changed from hot and tropical to much colder. Much of the carbon in the atmosphere was fixed and buried, unavailable to heat the climate. We are undoing in a couple of centuries what the Earth took a very long time to do naturally.
Focusing on the surface carbon cycling of different types of food is largely irrelevant outside of the fossil fuel discussion. That's why I am focusing all my energies on solutions to the big-number impactors - energy production and transportation. Until we get fossil fuels out of those processes we are not going to make any headway on the total carbon loading of the atmosphere.
Pat C. says:
Patrick S, your statement that "most of the environmental impact of food production is due to plant-based agriculture, including the clearing of land to grow crops (and the required fires), intensive agricultural production, erosion, pesticides and herbicides, over-use of a very limited water supply, transportation and storage, etc" is devoid of understanding of the reason most crops are grown. Most crops are grown to feed domestic cattle, including pigs, chickens and turkeys. That is one of the arguments for veganism: if you feed people directly you will not have to grow as much food, as it takes approx. 15 lbs of grain to make one pound of cow meat. Additionally, Most water usage goes towards the production animals for food.
1 2 > Next