LINCOLN SQUARE — Grilling season kicks into high gear over the Fourth of July holiday, with an estimated 60 million Americans planning a barbecue to celebrate the nation's independence.
Here's a fun fact that'll put a damper on the festivities as sure as a plague of mosquitoes: According to the Nature Conservancy, all those grills on just that one day release 225,000 metric tons of carbon dioxide into the air and burn the equivalent of 2,300 acres of forest.
Womp, womp.
Now that we've gone all Debbie Downer on you, here's the good news: There are ways to make your barbecue more environmentally friendly.
First tip: Experts say that gas grills — whether natural gas or propane — are greener than their charcoal counterparts.
Even though they burn nonrenewable petroleum products, gas grills are more efficient, emit less carbon dioxide and send far fewer pollutants into the air.
If you're married to your charcoal grill, skip the lighter fluid in favor of a chimney starter and use lump charcoal made from wood or other materials.
More ways to green your barbecue:
• Bust out the china and silver (or ceramic and stainless steel). Reusable plates and utensils won't clog landfills like paper and plastic. Next best thing: Use disposable products made from 100 percent recycled materials.
• Set out pitchers of sun tea, water and homemade lemonade instead of single-serving canned or bottled beverages. If that seems like too much work, have a clearly marked bin on hand for recycling.
• Plant-based diets are better for the planet than meat. Split the difference and grill kebabs.