We invite you to our barbecue evening: on the grate are 1 kg of beef from Argentina, 1 kg of chicken legs from the supermarket and a few Nuremberg sausages from the supermarket. A few slices of grilled cheese and tofu and also vegetables. We throw all of this on a disposable grill that is bought at the tank, no in the crowd, several at once. Costs nothing. We heat them properly with cheap, smoking charcoal. And when it comes to a pallet of canned beer, the mood is really high, so that we accidentally forget the garbage that remains on the bank.<\/p>\n
The ecological balance of such a barbecue experience is impressive. According to the CO2 balance, the emission corresponds to about 50kg or better: a car journey of more than 250 km. (Calculation based on figures from the SERI Institute for Sustainability Research).<\/p>\n
It doesn’t have to be. A climate-neutral footprint can also be left when grilling: material, production, construction, the choice of fuel, the food to be grilled and also the handling of waste and other environmental factors are factors that have a positive impact on the climate balance of a grilling experience. We start our grill sustainability series here. It follows: Which material makes sense and is sustainable for a grill<\/p>\n","protected":false},"excerpt":{"rendered":"
We invite you to our barbecue evening: on the grate […]<\/p>\n","protected":false},"author":1,"featured_media":22805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[219],"tags":[1005],"class_list":["post-22807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-grillnews-en","tag-sustainability-en"],"yoast_head":"\n