Ways to Go Green: Food

Tip 85:

Fresh fish vs. canned.Consider purchasing fresh fish instead of canned. You will reduce the amount of resources wasted in the canning process and might even save money. For every 10 pounds of canned fish produced, 20 gallons of water and more than half a pound of edible fish are wasted.

$ Factor:Given that a six-ounce can of fish generally contains only about four ounces of meat, the price for canned fish ($4 to $8 per pound) is actually comparable to that of some fresh fish varieties.

Tip 86:

Skip canned fruits and veggies.Whenever possible, limit purchases of canned fruit and vegetables and substitute fresh. The process involved in canning fruit is at least 10 times more energy intensive than picking fresh fruit. If every U.S. household replaced just one pound of canned or jarred fruit with one pound of fresh fruit during each of the three summer months, the total energy saved could operate the kitchen appliances of over 21,000 households for an entire year.

$ Factor:When in season, fresh vegetables can also cost less than canned or frozen.

Tip 87:

Plan meat purchases carefully.Only purchase as much as you know you'll need or use. The average person wastes more than 22 pounds of edible store-bought meat each year. Given that is takes 5 pounds of grain and 2,500 gallons of water to produce just one pound of beef, that's more than 100 pounds of wasted grain and 55,000 gallons of wasted water per person.

$ Factor:You do the math: At 22 pounds of waste per person, an average family is wasting about 100 pounds a year -- at $3 to $9 a pound.

Tip 88:

Cut back use of bottled water.Just because it's in a bottle doesn't mean it's better than what comes out of your tap -- or even as good. Some bottled waters are tap water, while others are from a spring or natural aquifer (in which case it will likely say "spring water" or name the source). If label language includes something along the lines of "purified drinking water," it could be simple tap water or tap water that is run through additional cleaning mechanisms. The bottles for water amount to 4 billion pounds of plastic and cost $70 million to bury annually. Recycle or look for glass bottles -- one of the cleanest recycling materials.

$ Factor:A six-pack of bottled water can cost at least $2.50 if not more. And better water isn't always more expensive, so do your homework. Look on the company's Web site for a recent analysis of the water.

Tip 89:

Avoid polystyrene containers.Instead, opt for cardboard, aluminum foil (which is easy to recycle) or even recyclable plastics. Polystyrene (commonly, but incorrectly, referred to by one of its brand names, Styrofoam) is not accepted by many recycling programs, and is banned in some cities because it takes a long time to decompose.

$ Factor:The cost of avoiding it: free. Plus, you're not clogging the landfills just because you need a hot meal.

Tip 90:

Paper or plastic? Neither.Use reusable cloth or canvas bags. The hard part is remembering to take them with you. But they are sturdier and carry a heck of a lot more stuff, saving you energy in trips from the car to the house, plus the bonus of a little upper-body workout. Have a couple of sets and leave one in your vehicle at all times. Paper may be slightly better than plastic because it holds more per bag, but baggers also frequently double bag. Paper bags can be easily reused in many forms and have a better chance of being recycled. If you happen to get a few plastic bags, reuse them as much as possible until they can be used no more. Small trash can liners, doggie waste bags, take lunch to work in them, cover your hair should you get caught in the rain. Keep one bunched up in your handbag for those impromptu purchases.

$ Factor:Some grocery store chains will actually give you credit for each bag you bring of your own, whether it's plastic or cloth.

Tip 91:

Buy organic.Organic products are grown without synthetic pesticides and herbicides and processed without the addition of synthetic chemicals. Ingredients also aren't irradiated or genetically modified. Synthetic chemicals come from crude oil and require more crude oil to manufacture. In addition, the farmers growing your organic choices won't be adding those petrochemicals to the soil, and you won't be ingesting trace amounts with the food. One test by the Organic Consumers Association, or OCA, found traces of 38 pesticides and herbicides in a popular cereal.

$ Factor:Some organic options are more expensive. Other products, like cereal and some fruits and vegetables, are very competitive. The secret: Compare prices, buy produce in season and don't buy more than you can use. Many larger retailers and specialty grocers carry a wide selection of organics and you can find a list of smaller local retailers in OCA's Buyer's Guide. If you can't afford to go all organic, try to buy organic versions of the most chemically treated fruits and vegetables: peaches, apples, celery, sweet bell peppers and nectarines. Learn how your favorites rank or get a downloadable guide at FoodNews.org.

Tip 92:

Buy foods produced locally.The idea "is really picking up speed," says Jennifer Powers, spokeswoman for the Natural Resources Defense Council. "We don't think about the energy used in shipping." In addition, you'll be supporting the local farmers, many of whom are using more earth-friendly farming methods, she says.

$ Factor:Often, locally produced food is less expensive. On average, U.S. supermarket food travels 1,500 to 2,500 miles before it reaches the family table. Buying local foods can reduce the amount of petroleum consumed to transport your dinner by as much as 95 percent. Of the total energy used in the U.S. per year, 4 percent was used to produce food and 10 percent to 13 percent was used to transport it. And you boost the local economy.

Tip 93:

Add vegan meals to your diet.Electing to go vegan for just one meal a week can impact the planet, says Bruce Friedrich, vice president of campaigns for People for the Ethical Treatment of Animals.

$ Factor:Theoretically, we could feed more people with a similar amount of resources, says Friedrich. Forty million people die of starvation-related causes annually, says Friedrich. But animal-based calories take an average of six to 20 times the amount of resources to produce as plant-based calories, he says.

Tip 94:

Research fish choices before you buy.If you can read a paper, you already know that the oceans are being overfished. So skip the varieties with dwindling populations or the ones that are targets for poaching or overfishing. Limit your exposure to mercury and other toxins by choosing smaller varieties of fish and avoiding some farm-raised options. The Monterey Bay Aquarium regularly updates a list of healthy choices, taking into account sustainability and pollution. Or check the Blue Ocean Institute's Guide to Ocean Friendly Seafood.

$ Factor:By staying informed and checking sources, you can enjoy fish regularly, limit your exposure to toxins and make sure that fish populations, the fishing industry and the oceans will be healthy for years to come. Fish that is plentiful should also be more affordable.

Tip 95:

Investigate community-supported agriculture.How it works: You pay a local farmer a set price in advance for a share in that year's harvest. During the harvesting season (which can be throughout the spring, summer and fall), you get a box of fresh produce delivered weekly.

$ Factor:You get a fixed rate on groceries and the convenience of locally grown produce, delivered to your door. And small local farms get an influx of cash at the time when expenses are likely to be greatest. Find a CSA at LocalHarvest.org.

Tip 96:

Beware faux 'green' claims.Look for well-vetted terms and/or a trusted third-party certifying organization. Some examples are the USDA's organic insignia; PETA's leaping-bunny logo for cruelty free; the Salmon Safe symbol for protected waterways; or Green Seal's certification for greener home products. Check out any certifications you don't recognize or claims that aren't supported before you buy. And be skeptical of "greenwashing" and of unregulated, vague promises like: natural (almost everything is), recyclable (nearly everything can be recycled) or green (what makes it green?). "Free range" means nothing, says Karen Perry Stillerman, a senior analyst with the Union of Concerned Scientists. And "cage free" doesn't necessarily mean that chickens run free.

$ Factor:You'll save by not flushing money on "faux green" products. Instead, you'll know exactly what you're buying and who backs any claims or promises. And if you want to spend a little more on a product to support a green cause, you're making it count.

Tip 97:

Support 'green' businesses.Discover local restaurants that are going green by visiting the Green Restaurant Association's Certified Green Restaurant Guide. Enter your ZIP code and get a rundown of eateries and what they're doing to become more eco-friendly.

$ Factor:Many manufacturers, stores, restaurants and coffee houses are greening their businesses with strategies like adopting large scale recycling programs; using sustainable forms of energy, such as solar or wind power; reducing waste; and committing to the use of organic, locally grown or eco-friendly products. By spending your money selectively, you reward greener behavior and encourage other companies to become similarly competitive. And, in many cases, there is no extra cost to consumers.