As summer grilling season ramps up, eco-conscious consumers face the challenge of balancing their love of barbecuing with environmental concerns. Experts in the culinary world emphasize that with mindful choices, grilling can be made more sustainable.

Chef Matias Sallaberry of South Fire, a barbecue catering company in Victoria, British Columbia, identifies four main fuel types used for grilling: electric, gas, wood, and charcoal. Electric grills, particularly when powered by renewable energy, offer environmental advantages by eliminating direct greenhouse gas emissions and open flames. This makes them suitable for locations where traditional grilling is restricted, such as condo balconies or fire-prone outdoor areas. However, some chefs and consumers find that electric grills lack the distinctive flavor imparted by wood or charcoal.

While wood and charcoal are favored for their taste, they typically generate higher greenhouse gas emissions, in part because of their production methods, which can contribute to deforestation. Sallaberry addresses this concern by sourcing wood locally from arborists who provide trees that were slated for removal, rather than harvesting directly from forests. Hardwoods like oak and maple are preferred for their longer burn times and reduced smoke compared to softwoods such as pine. He also recommends choosing wood or charcoal certified by the Forest Stewardship Council (FSC), which supports responsible forest management practices.

Avoiding chemical additives is another key aspect of sustainable grilling. Sallaberry notes many commercial charcoal products contain harmful substances, so he opts for all-natural charcoal varieties clearly labeled without toxins. He further reduces environmental impact by lighting fires with recycled newspaper or cardboard rather than petroleum-based lighter fluids, and by only igniting the grill shortly before cooking—usually 20 to 25 minutes prior—to conserve fuel.

In Toronto, Joseph Le, co-owner of the restaurant No Vacancy, employs binchotan charcoal, a Japanese variety made from white oak without chemical additives. This charcoal is dense and slow-burning, allowing for significantly reduced fuel consumption. Le explains they usually need just two pieces per day due to its longevity, contrasting with the larger quantities often required with conventional charcoal.

Beyond fuel choices, grilling accessories and practices also influence sustainability. Jon Rennie, culinary director at Odd Duck in Kitchener, Ontario, encourages the use of reusable glass containers for marinating rather than disposable plastic bags or vacuum-sealed packaging. Stainless steel hotel pans, commonly used in restaurants, are another durable alternative.

Chef Charlotte Langley, founder of seafood company Nice Cans, advocates for simplicity and resourcefulness in grilling tools, suggesting even natural items like sticks can replace purpose-built utensils. She also highlights the importance of reducing food waste, advising consumers to purchase only the amount they need, noting that a typical dinner portion of protein is around four ounces. Langley adds that such frugality not only benefits the environment but also reduces costs, a consideration that resonates in today's economic climate.

Together, these approaches demonstrate that more sustainable grilling is feasible through thoughtful fuel selection, mindful cooking practices, and waste reduction, allowing enthusiasts to enjoy summer barbecues while lessening their ecological footprint.