Your dishwasher is spic and span, and it’s starting to make your cluttered refrigerator look a little bit…well…gross. Don’t despair! We’ve got you covered with some Earth-friendly fridge-cleaning tips. Not only does cleaning out the fridge keep things sanitary, you can do your part to make it more energy efficient!

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Saving energy at home is on every one’s minds these days. The kitchen is a major energy hog until induction cooking came along.

So, how can we “go greener” in our kitchen?

Induction cooking uses 90% of the energy produced, compared to only 55% for a gas burner and 65% for traditional electric ranges.

Traditionally, when we cook, we produce heat on a stove top which then heats a pot or pan, which in turn heats (cooks) our food. So, what’s the problem? The problem is, more of heat energy is going to the cooking vessel than to the actual food itself.

Induction cooking is a method, completely different from all other cooking technologies–it does not involve generating heat which is then transferred to the cooking vessel, it makes the cooking vessel itself the original generator of the cooking heat.

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Loofah-Art® products are completely eco-friendly, 100% bio-degradable and fabricated from a sustanable agricultural crop. Natural scrubbers for your natural home. Delightful designs for your kitchen and bath. Did you know that Loofah is a plant? The loofah used in all of these whimsically designed scrubbers has been naturally grown and processed.

At only $3.99 for a pair of ECOBAGS® loofah scrubbers, these cuties are affordable.  Loofah is great for both the kitchen and personal care.  In the kitchen, loofah scrubbers clean stubborn pots and pans, but they are gentle enough to wash fruits and vegetables.  In the bathroom, loofah scrubbers exfoliate and encourage new cell growth.

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Sharon and her family felt ill.  They were coughing and wheezing.  Their eyes were watery and red.  They had headaches and rashes on their skin.

Sharon contacted an industrial hygienist about their problems.  Just a few questions led to the culprit.  Formaldehyde can cause precisely the symptoms Sharon and her family experienced.  Formaldehyde is also a carcinogen.

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Cathy Woods’ new granite counters were radioactive. They contained as much uranium as commercial uranium ore. The showroom that sold Cathy her Jupurana Bordeaux granite did not warn her that some granite is radioactive.

When I contacted the salesman, posing as a customer, he assured me their granite “is no more radioactive than soil or water”. However, Cathy’s granite emitted gamma radiation at many times background. The radon gas emitted by the stone tripled the radon concentration in her kitchen.

Jupurana Bordeaux is one of the granites that are likely to be radioactive. Just weeks after having her counters installed, Cathy learned of the possibility and enlisted the assistance of professionals to assess her exposure to radiation and radon gas.

Radon is a daughter product of uranium, so granites containing uranium will emit radon. According to the EPA, radon is the leading cause of lung cancer in non-smokers. Cathy and her husband both have family histories of cancer, so they were very concerned about elevated radiation and radon in their kitchen.

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In 150 experiments using gas and electric stoves and electric toaster ovens, researchers at the National Institute of Standards and Technology (NIST) are working to determine their impacts on indoor levels of nanoparticles.

Previous studies measured particles with diameters greater than 10 nm, but the technology used in these experiments allowed researchers to measure particles as small as 10 times the size of a large atom, called ultra-fine particles (UFP).

“The results of this test,” said researcher Lance Wallace, “should affect future studies of human exposure to particulates and associated health effects, particularly since personal exposure to these indoor UFP sources can often exceed exposure to the outdoor UFP.”

Other recent research has demonstrated the difficulty of mapping out the health effects of nanoparticles. Even if a certain nanoparticles do not appear to be toxic, the interaction between the nanoparticles and other compounds in the human body can potentially cause serious problems to cell functions.

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Look at this genius kitchen set up by Dutch designer John Arndt via design sprout. It uses the genius inner workings and complex yet simple systems in nature as a beautiful example of how to go about sustainable design. This marvelous piece of furniture was engineered to use the waste from one process to fuel the others. For example, the mini ecosystem design includes

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ALNO hosted a K/BIS press breakfast on 4/12/08, at their new showroom in the heart of Chicago’s design district. Aside from enjoying a great mimosa and walking through ANLO’s impressive kitchen cabinetry displays, I sat in on renowned green architect Peter Pfeiffer’s presentation he gave that morning focused on “Greening the Kitchen”.

Named “one of the most influential residential architects of the past decade,” by Residential Architect and honored as the “National Green Advocate of the Year,” by the National Association of Home Builders,” Pfeiffer has demonstrated a life-long commitment to mainstreaming green building in North America. He is a founding principal of Barley + Pfeiffer Architects, a firm recognized nationally for its pioneering use of environmentally responsive building design and construction techniques, which has completed 400 green projects nationally since it’s founding in 1987. Pfeiffer’s work has been published both in the United States and abroad, in such diverse venues as the Washington Post, The New York Times, Fine Homebuilding, and Better Homes & Gardens magazine. On multiple occasions he has been a guest on National Public Radio as well as the HGTV network.

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Consumers are demanding more energy efficient and environmentally beneficial appliances for their homes. Take a look at how several companies are meeting those demands.

Appliances companies are stepping up to offer us more efficient products, along with more styles and configurations. Green kitchen design was a big theme at the 2008 KBIS show, and I wanted to mention a couple specific products from the show that you may want to check out if you’re shopping for an appliance.

Fisher & Paykel’s Energy Star rated, top-loading EcoSmart, IntuitiveEco and AquaSmart washers, are good choices if you’re looking to save water and energy. The AquaSmart washer earned a MEF (modified energy factor) rating of 2.15, which exceeds the DOE 2007 standard of 1.72 by 25%. It also meets the CEE (Consortium for Energy Efficiency) criteria for Tier 2 efficiency adopted on 1/1/07. This makes it the most energy efficient top loading washing machine in North America. These washers are also eligible for utility rebates. Fisher & Paykel’s DishDrawer dishwasher offers the option of an economical, small load using as little as 1.98 gallons of water compared to 2.6 gallons on average for a normal eco cycle.

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Touchless faucets are also available for kitchens, though consumers will need to do some research to make sure they are getting something that fits their habits.  Kitchen touchless faucets clearly carry the same health and water conservation benefits but most are set at one temperature, which might be inconvenient.  Also, if the faucet does not have an override switch, the homeowner will have to hold his or her hand over the sensor while filling a pot or doing dishes, though perhaps running water while doing dishes is a habit we should reconsider.

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You may not know it, but your kitchen is one of the biggest resource hogs in your house. You use electricity and natural gas for your appliances. You use water in your sink and dish washer. Your fridge is stocked with foods grown and transported from all over the world that require chemicals, water and fuel to be produced and transported. And then there’s the non-recyclable packaging that goes straight to a landfill.

Here is a list of things you can do in your kitchen to lower your environmental impact, and also to live in a healthier home. We have recommendations for appliances, products and new behaviors.

Any chance you are planning a kitchen remodel? We also have great recommendations for you– wonderful new materials for countertops,cabinets and floors, leads on top-rated green architects and interior designers, and more. Just scroll down if you’re focused on a remodel.

Get Green in the Kitchen

1. Use energy-saving appliances. You can greatly reduce your power and water usage and your greenhouse gas production by using Energy Star appliances. Energy Star appliances can save as much as 50% of your energy and water use, and can cut your carbon footprint by 1000+ pounds, compared to standard appliances. Click here to see Energy Star models.

2. Use compact fluorescent lighting. Compact fluorescent lights use 1/4 the energy and last up to 10 times as long as standard bulbs. And they come in versions that are dimmable, recessed-ready, and daylight spectrum–any version of light type you can think of. Each high-use bulb you replace will save up to $10 and 100 pounds of carbon dioxide per year, and they last for many years. Click here to see our wide range of CF lighting options.

3. Recycle and Re-use. Can you rinse that ziplock and use it again? Can you reuse the containers you got from take-out? And don’t get plastic bags every time you go to the store for groceries– take durable reusable sacks with you. Click here for reusable grocery bags..

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Scanning the requirements for various green building programs, you seem to have two choices. First, you can try to find cabinets made with Forest Stewardship Council certified wood from companies like Neil Kelly Cabinets. But if the company is not local, the packaging and shipping of these products may cut into their green-ness. Or you could try out agrifiber based cabinets, like Humabuilt Wheatcore Cabinets, which have arisen due to the demand for green cabinets.

Unfortunately, when faced with these choices, many before you have given up on the idea of green cabinets and gone for possibly cheaper, more convenient plain old wood cabinets from their nearby kitchen and bath dealer. If you find yourself in the same boat, chances are there’s a lesser known green option waiting for you there. Many large cabinet manufacturers across the country are certified as members of an extensive green program called KCMA-ESP.

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“Hilton San Francisco, the largest hotel on the West Coast, removed all of its garbage disposal units in 2002, and Jo Licata, community projects manager, says it has made a big difference in mechanical and water expense.” (SF Chronicle)

So what are the alternatives? Can a single user without the ability to compost in the traditional pile way still do the ultimate recycling - turn food waste back into food?

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Can't stand the heat? Don't get out of the kitchen this summer — cook smarter!

Summer is here — at least in the Northern Hemisphere — and with it, high cooling bills.

It's not just your pocketbook that suffers. Every kilowatt hour consumed by your air conditioner leaves behind an environmental footprint in the form of toxins, greenhouse emissions, and wastewater. So it makes sense to take a bite out of your seasonal energy needs.

One good place to start is the kitchen. It's already your home's biggest consumer of resources, and summertime cooking carries with it the double burden of removing heat from the room which escapes from your food and appliances. In a way, you're paying for the same energy twice.

Keeping heat out of the living space (along with the very real risk of cooking fires) was one reason large homes in the American South used to build kitchens detached from the rest of the house. And while that option isn't on the table for most modern residences, there are some things you can do to cool your kitchen — and your summer energy bills.

Cook in the Raw

No, not that kind of raw. We're talking about raw cooking: preparing food with minimal or no heat.

Raw foodism has exploded in popularity over the past few years. Its fans claim raw food is healthier and easier to digest than conventional cuisine. Raw food retains vitamins and enzymes which might otherwise be destroyed by conventional preparation. It also means less heat for your air conditioner to overcome.

That's not to say raw cooking is a free ride: you'll have to learn some new kitchen skills, and raw cooks recommend some specialized equipment, such as dehydrators, juicers, and food processors. But if you get into raw cooking, you'll be exchanging manual labor for the energy requirements of ovens and stovetops. You may also discover a fun, flavorful healthy way of eating.

Want to know more? Explore the Living and Raw Foods website. Alisa Cohen's book, Living on Live Food is a great place to get started, and Cohen offers an introductory DVD by the same title if you're a visual learner.

Think Small

Your oven uses as much energy as the furnace. And is there really any reason to crank up the range, when all you want to do is boil a little water?

If you want to reduce kitchen heating during the summer months, downsize your appliances. Take the oven, for instance: it's great for big meals. But in addition to heating your food, you're paying to heat 15 cubic feet of air — overkill if browning a piece of garlic bread is what you have in mind.

In this case, a toaster oven would be perfect. It browns and does pretty much everything a conventional oven might, but on a smaller scale. Quick meals, side dishes, desserts: you can do it all in a toaster oven without cranking the air conditioner down to 76.

The kitchen efficiency champ is the microwave, and for warm-weather cooking, it's without peer. The beauty of the microwave is that most of the energy goes into heating your food, not the air around it. You'll get in and out of the kitchen faster, saving a few watts in the process. Pair it with a toaster oven, and you can do just about anything.

There are some other choices, such as the tried-and-tue crock pot. While the energy saving benefits of slow cooking are a bit overstated, crock pot design keeps heat inside the cooking vessel and out of your kitchen. Veggie chili? Two cups of kidney beans, some salt and chili powder, veggies of your choice, a large can of organic tomatoes, and a can of beer (bonus points if it's organic brew). Set on low and head to the office. Dinner is ready when you come home.

Cook in the Great Outdoors

Summer is a great time to be outdoors, and one way to keep cooking heat from warming your house is never to bring it inside in the first place.

Yes, it's possible to grill and live green at the same time. You could go with a solar oven, or just wheel out the barbecue and enjoy the ritual of cooking with real fire.

According to the Sierra Club, the most environmentally friendly way to grill is with propane or electric. That's not to say the occasional charcoal BBQ is out of the question, though there are better alternatives in terms of air quality.

If you're going the charcoal route, consider briquettes made from sustainable materials like coconut shells. One example is Greenlink's Natural Charcoal Briquettes. They're chemical-free, and don't contain binders like anthracite or clay. Skip the charcoal starter — it's full of harmful volatile organic compounds (VOCs). Opt for an electric charcoal starter instead.

Even vegetarians can get in on the act. Check the Vegetarian Kitchen for some meat-free outdoor grilling ideas.

Whether you're drying your hands or cleaning up around the house, cloth towels and dish rags are the way to go. They're efficient at mopping up small spills, and come in handy for just about everything you'd need a paper towel for, and with a lot less waste.

Keep a few dish cloths readily available in the kitchen, even if it means clearing out that junk drawer to make room. Hang one from the refrigerator or oven handle, or from a decorative hook or nail placed by the sink.

Use smaller cloths for dishwashing and cleaning, and larger ones for hand and dish drying. Look for natural materials such as cotton, linen or hemp (organic if possible).

When they get dirty throw 'em in the hamper and wash them with your other household towels. No separate load needed.

Break that paper towel habit. Next time you use up the last one, recycle the cardboard roll give the cloth thing a try.

Amy says: I prefer small cotton dishrags over sponges for dishwashing and cleaning up the kitchen, and since they're washed regularly they don't have time to sit and take on that pungent, spongy smell.

Of course, the point of this post isn't to reveal to you my food storage fetish, but to show you that more and more kitchen appliances are hitting the market that allow my two sides to co-exist more peacefully. Take for instance, the new ultra-luxury PRO 48 from Sub-Zero. This massive fridge looks like it needs its own power plant. However, according to the manufacturers (always a trust-worthy source), this steel monsters consumes less energy than a 100 Watt light bulb!

Granted, we're talking about 800 lbs of steel, glass, and other particulars that probably did not come from recycled sources, green power, or other environmentally-friendly processes. However, if the rich are going to outfit their kitchens with these machines, it's nice to see that they're at least a little light on the energy consumption side. There's LED lighting throughout, what appears to be incredible insulation and sealing, and a nice little window so you can figure out what you want before you open the fridge and start wasting energy. How many of us are guilty of doing just that on a daily basis? Then again, if you have guests over, not only will you have to tidy the house, but you'll also have to make sure the inside of your fridge looks like something from the website. Push those leftovers to the back.

Hit the site for more information. For now, we'll take Sub-Zero's word that this fridge is less of an energy hog than the other models out there. Let's hope Al Gore picks up a couple for his home(s). (grin)

Link: The Sub-Zero PRO 48 via Hippyshopper