Is Barbecuing Bad for the Environment? Sustainable BBQ Guide
If you love barbecuing as much as I do, and are also concerned about the climate crisis, you’ve likely found yourself wondering if heating up the grill is also heating up the planet.
Here are the details on the impact of barbecuing and how you can keep on grilling this summer.
How Barbecue Grills Differ in Emissions
When it comes to the impact of barbecuing, not all barbecues are created equal. Let’s start off by considering the type of barbeque.
Charcoal Grills: The Environmental Toll
Charcoal is the worst of the grills. A two hour session with a charcoal grill emits as much CO2 as driving a car for 42 kilometres (26 miles). In addition to emitting high levels of CO2, cooking with charcoal also releases other pollutants such as volatile organic compounds (VOCs) and particulate matter which contribute to air pollution. Charcoal production also contributes to deforestation and biodiversity loss.
Gas Grills: A Cleaner Alternative
Gas grills emit half the CO2 of charcoal grills and have the added benefit of heating up more quickly. Where they fall short is that gas is a non-renewable resource.
Electric Grills: The Renewable Factor
hese are the most environmentally friendly option, assuming the electricity comes from renewable sources. If not, their impact could be comparable or worse than gas grills due to reliance on fossil fuels for electricity generation.
Decoding Carbon Footprint: BBQ vs. Driving
- A 2-hour charcoal session emits as much CO₂ as driving 26 miles (42 km)
- Energy chain losses from charcoal production, transport, and consumer use amplify its impact
Choosing gas or renewable-powered electric grills can cut emissions by over half.
Health Hazards: HCAs and Fine Particles
Something else to consider is the health impacts of barbecuing. You may have heard that the char on your favorite burger might be impacting your health. Here is more detail on that.
Toxic Byproducts from High-Heat Grilling
High-heat grilling creates heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), linked to cancer risk. In terms of how this happens, according the National Cancer Institute , “HCAs are formed when amino acids (the building blocks of proteins), sugars, and creatine or creatinine (substances found in muscle) react at high temperatures. PAHs are formed when fat and juices from meat grilled directly over a heated surface or open fire drip onto the surface or fire, causing flames and smoke. The smoke contains PAHs that then adhere to the surface of the meat. PAHs can also be formed during other food preparation processes, such as smoking of meats”.
Reducing Risks with Smart Cooking
To minimize toxins: marinate meat, flip frequently, avoid charring, and grill vegetables instead to prevent HCA formation.
FAQ: Your Sustainable BBQ Queries
Is charcoal cooking carbon neutral?
No—charcoal production emits CO₂, methane, and VOCs, plus transport has its footprint .Is gas grilling much better than charcoal?
Yes—gas emits about half the CO₂ compared to charcoal for the same cooking session.Are electric grills always eco-friendly?
Only if powered by renewables; otherwise, grid emissions could be comparable to gas.Do plant-based burgers really help?
Absolutely—reducing meat, especially beef, cuts your BBQ emissions dramatically.Can I prep food to reduce emissions?
Yes—pre-cook meat in the oven, then finish on the grill to reduce high-heat emissions.Why choose coconut-shell briquettes?
They burn cleaner, emit less smoke, and reduce demand for hardwood charcoal
Tips for Sustainable Barbecuing
To minimize the environmental impact of your barbecue, here are a few tips:
- Choose sustainable fuels. As mentioned above, charcoal is bad. There are greener options though. A couple of options are coconut shells or briquettes made from wood waste, which help in reducing deforestation and emit fewer pollutants. There is a very interesting article on charcoal on Penn Today if you want to learn more.
- Invest in an Efficient Grill. The design of the grill can also impact its efficiency; for example, dome grills are designed to retain heat better, reducing the amount of fuel needed.
- Avoid Disposable Products. Barbecuing is sometimes associated with disposable dishes for quick cleanup. This contributes significantly to waste. Choosing reusable dishes is always the best choice here.
- Shorten Preheating Time. Keep an eye on the amount of time you spend preheating the grill. Grills can get up to the 500 degrees in as little as five minutes.
- Keep Your Grill Clean. Cleaning the grill at the end of your grilling sessions will help keep preheating times short and ensure you are ready to go for next time. Doing this while it’s still hot can make the job easier.
- Invest in a Quality Grill. If you’re considering buying a grill, getting one that is build to last is a worthwhile investment and saves you from having to dispose of ones that have rusted or need replacing.
Consider What You Are Grilling
One of the best ways to decrease the environmental impact of your grill is to consider what you are grilling. In many cases this is the biggest climate impact of all. The chart below by Our World in Data, shows the greenhouse gasses emitted per kilo for a variety of different food products. This can give you a quick understanding of the impact of the meats you’re grilling.
If you’re considering adding more plant-based proteins to your diet, our Grilled Tofu with Chimichurri recipe is delicious and can be served with a bunch of different sides for the perfect BBQ.
It is also super flexilble so you can easily use up what is in your fridge and reduce food waste.
Delicious Grilled Tofu with Chimichurri and Roasted Vegetables
Ingredients
- 1 block extra-firm tofu pressed for 15 minutes
- 2 tbsp olive oil
- 2 medium sweet potatoes cubed
- 2 medium sweet peppers cubed
- 1 head broccoli chopped in chunks
- 1 each leek chopped in large pieces
- 2 medium zucchini chopped in one inch chunks
- 1 tsp salt or to taste
Chimichurri
- 1/2 cup flat leaf parsley chopped
- 1/2 cup cilantro chopped
- 1 cup olive oil
- 4 tbsp red wine vinegar
- 1 tbsp chili flakes
- 1 tsp oregano
- 1/2 tsp paprika
- 3 cloves garlic 1
- 1 tsp sea salt
Instructions
- Press the tofu under something heavy for 15 minutes while you make the chimichurri.
- Chimichurri: Add parsley, cilantro and garlic and half the olive oil to the food processor and pulse. Add in the rest of the ingredients and pulse a few more times. Doing the greens first helps to keep the mixture a nice green colour.
- Cut the tofu into chunks, and toss pieces in half of the chimichurri. Marinate in the fridge for an hour or up to 24 hours.
- Make the roasted vegetables while the tofu marinates or if you're marinating overnight, start by roasting the vegetables. Preheat the oven to 400 degree Toss vegetables in 2 tbsp of olive oil and season with salt and pepper. Roast for 25-30 minutes. You may need to turn up the heat to 425 to get everything browned for the last 5 minutes.
- You'll only need 15 minutes on the grill with the tofu, so heat the grill for five minutes after your vegetables have been cooking for about 15 minutes. While the grill heats up, skewer the tofu. Gently put the chunks of tofu on the skewers leaving space between each piece to ensure the heat get's to the sides of each of the pieces.
- Rotate tofu skewers every few minutes and baste lightly with chimichurri. Once the tofu is slightly charred on each side, take it off the grill and plate on top the remaining chimichurri, serve with the roasted vegetables.
