The Barbecue Problem: Can Summer Food Be Greener Without Becoming Miserable?
The Barbecue Problem: Can Summer Food Be Greener Without Becoming Miserable? Hook: The problem with a summer barbecue is not the sausage. It is often the mountain of plastic plates, half-eaten buns and forgotten salad wilting in the sun. There are few things more British than deciding it is finally warm enough to eat outside, dragging the barbecue from the shed, discovering it is full of last year’s ash, and then confidently declaring that dinner will be ready “in about twenty minutes”. Two hours later, somebody is eating a blackened sausage in a roll, somebody else is wondering whether the chicken is supposed to be that colour, and a large bowl of salad is slowly giving up the will to live beside a packet of slightly sweaty burger cheese. Summer food should be joyful. It should involve family, friends, smoke, sunshine, laughter, and somebody’s uncle explaining that he has “a system” for lighting charcoal. But summer eating can also produce a surprising amount of waste: plastic p...