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    Green the Kitchen

    The kitchen is the center of your home. Start with small changes here to make it the core of your reducing, reusing and recycling habits. Here are some ways to reduce the amount of waste you produce, reuse what you can, and recycle items that might normally end up in the trash. Follow this link to find a recycle center near your home.

    Recycle the beverage cans. Recycling one aluminum can saves enough energy to keep a 100-watt light bulb burning for almost 4 hours or to run your television for 3 hours. Every time you turn on the television, think about how your recycled cans have made that energy use sustainable.

    Compost that organic waste. Peels, skins and trimmings from fruits and vegetables, coffee grounds, egg shells, tea bags, and lots of other kitchen waste can be combined to make compost, which you can use as natural, organic fertilizer on your lawn and garden. There are many nutrients in compost that encourage healthy bacterial growth in soil, enabling plants to grow strong and healthy the natural way. 

    Recycle food packaging. Most community recycling programs accept cereal and cake mix boxes, beverage bottles and cans, and steel soup, vegetable, and fruit cans. Learn the different materials your community’s recycling program accepts. 

    Buy in bulk or concentrates. Buying bulk sizes of the products you use often or in large quantities saves you money. Bulk and concentrated goods also come with less packaging, which prevents waste.

    Choose fresh and local instead of packaged food. When you buy fresh produce, you not only enjoy food that tastes better and is often healthier, you eliminate cans, boxes or bags that you have to throw away or recycle.

    Cookouts and outdoor grilling. For parties, picnics and barbecues, try using reusable plates, cups, silverware, tablecloths and napkins instead of disposable ones. Disposable tableware creates mountains of waste and releases contaminants into the environment as it breaks down in landfills. Citation: US Environmental Protection Agency’s Practice the 3 R’s