Green Kitchen Makeover: 10 Do's and Don'ts
Eating healthy, fresh and safe foods starts with good habits in the kitchen. These simple eco-friendly tips will help you green your kitchen. By Dan Shapley
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Do: Make Room for Vegetables
A good rule of thumb is to stock bulk grains and legumes, and flavor with fresh seasonal vegetables. Whether you're following the new government recommendation to fill half your plate with vegetables at every meal, or author Michael Pollan's mantra to "eat food, not too much, mostly plants" you'll need to make room for fruits and vegetables in your kitchen. In your fridge, that means using your crisper drawers properly to maximize the longevity of your produce (vegetables require higher humidity conditions while fruits require lower humidity conditions) and in the freezer, it means maintaining space enough to freeze excess fresh seasonal produce when it's at its tastiest and most nutritious.
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