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Green Choices for Selecting, Preparing and Serving Meals: Fact Sheet

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MF2883 Green Choices for Selecting, Preparing and Serving Meals: Fact Sheet

by Janet K. Stephens

  • Published Date: Aug 2009
Plan meals to minimize wasted food. Use cloth bags and napkins, less packaging. Consider local or organic foods. Cook at home. Save water and energy. Choose nontoxic cleaners. 4 p.
Kansas State University Agricultural Experiment Station and Cooperative Extension Service
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Director of K-State Research and Extension, Kansas State University, County Extension Councils, Extension Districts.
Updated September 2023

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