Now is the time to make your kitchen more sustainable. Here’s how
, but Maibach puts it succinctly: “Eating a diet rich in grains, fruits, and vegetables, and cutting back on meat and dairy, is good for our health and good for our climate.”For smaller appliances, Goldmark suggests legacy brands like Cuisinart, which sellso you don’t have to buy a whole new machine when something breaks. Elsewhere, try to invest in quality and take care of your things. That means oiling your cutting board so it doesn’t splinter and seasoning your cast iron so it lasts longer.
. Beyond the embodied carbon of those extra spoons and mugs and kitchen gadgets, Goldmark argues excess stuff begets more waste. An overpacked kitchen drawer can make someone buy a new garlic press to replace the one they thought they lost, the same way an overfilled fridge makes someone neglect produce and dairy in the back until it’s rotten or expired. Channel your inner Marie Kondo, audit your kitchen, donate everything you don’t need, and try not to immediately refill your space with junk.
The climate change conversation has shifted from convincing people that climate change is real to convincing them it is immediate and personal. “Most Americans accept that climate change is a problem,” Maibach says, “but they see it as a distant problem — in time , space , and species .” While COVID has helped some people connect the dots in their own lives, large systems change likely can’t be accomplished by individual consumers.
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