Roslesinforge told us what makes up the personal carbon footprint of the average kebab maker and how to reduce it. Employees of this organization study the state of Russian forests, spend days and nights in groves and thickets, and therefore know everything about them.
The carbon footprint of cooking in nature begins to add up with a car ride to a place and back. If you do not have a Tesla, another electric car or a hybrid, then we advise you to travel by public transport (preferably by train), bicycle or on foot. If it is impossible to abandon a personal car, check the tire pressure before traveling, this reduces fuel consumption by 1.5%, and therefore carbon dioxide emissions. Next, the purchase of products in the supermarket. In order not to take too much, you need to come to the store full, use reusable bags, do not print receipts. Try, at least partially, to give up disposable tableware – take plates and glasses from home.
As for the barbecue itself, namely meat. The larger the animal, the higher the carbon footprint per kilogram of meat. Beef has the highest, cows need to be raised for a long time, they need large pastures and a lot of feed. Try chicken or an idea instead of beef. The carbon footprint of beef is 27 kg of CO2 per kilogram, chicken emits 6.9 kg of CO2 per kilogram, almost four times less.
Burning coals in a barbecue emits less CO2 into the atmosphere than cooking on a gas stove. An even better option is to replace the barbecues with electrical equipment.
In any case, do not leave garbage behind. Food waste – into a compost pit or into a bonfire. Glass, plastic, paper — we sort, collect with ourselves and throw them into containers for separate garbage collection.
Following these recommendations, according to rough estimates, a person can reduce carbon dioxide emissions by 1.5 kg in one day off. At the same time, every fourth Russian plans to go to kebabs this year. Accordingly, according to Roslesinforg's calculations, up to 10 thousand tons of birch coal – 140 freight wagons - will be needed to cook shish kebab during the May holidays.
Please note that this press release is based on materials provided by the company. AK&M Information Agency shall not be held liable for its contents, nor for the legal and other consequences of its publication.
