Tip #1: Use regional barbecue charcoal

Did you know?

Conventional charcoal often comes from distant countries and illegal deforestation. Therefore, use charcoal made from local wood to avoid long transportation routes and support the regional economy. Look out for certifications such as the FSC or Naturland seal, which stand for sustainable forestry.

Tip #2: If meat, then organic

It is well known that meat is not exactly sustainable. But if meat is to end up on the barbecue, it is worth investing in high-quality, regional meat from organic farms. On the one hand, organic meat simply tastes better and on the other, it protects the environment and promotes animal welfare.

Tip #3: Say goodbye to aluminum foil

Aluminum often creates waste, which is also difficult to recycle thanks to grease residues and the like. There are sustainable alternatives such as reusable grill mats or griddles made of metal, stone or even wood. These are also easy to clean.

Potatoes or eggplants can be placed in the embers without any foil or alternatively wrapped in rhubarb or cabbage leaves.

Tip #4: Veggie more often

Get creative with cheese, vegetables or fruit! Because when it comes to sustainability, meat-free barbecuing scores highly in terms of CO2 and water consumption. Here you can also look out for regional and seasonal products. Maybe something will even grow in your own garden?

Try vegetarian or vegan barbecue alternatives such as vegetable skewers, tofu or grilled cheese. Get inspired and discover our barbecue recipes!

Tip #5: Don't let anything burn

It may seem trivial, but keep an eye on your food to avoid food waste. Plan the quantities carefully and only grill as much as you will actually eat. Avoid wasting food by using leftovers from the barbecue creatively – for example in salads or wraps the next day.

By the way: Extinguishing with beer is not a good idea and only produces carcinogenic smoke! If you want beer flavor, it is better to marinate the food beforehand.