ecotip


Cold Comfort Big Boosts in Fridge Efficiency


Refrigerator manufacturers are making huge strides in creating more energy- efficient products, and with recent improvements in standards, upcoming designs will use a fifth of the energy that household refrigerators required 40 years ago. That will save the average owner about $150 over a typical 12-year product lifetime. Government analysts note that


side-by-side refrigerators might be more convenient than traditional top-and- bottom models, but they offer less us- able space and use more electricity—50 to 150 more kilowatt-hours (kWh) per year, about 20 percent of the unit’s total energy consumption. An icemaker and door-accessed ice and water service can each add another 10 to 15 percent to overall refrigerator energy consumption. Top Ten USA, the leading source


of independent information about the energy efficiency of common products, identifies and publicizes the most ef- ficient products on the market, so that when consumers are able to find the most energy- and money-saving models to buy, manufacturers are encouraged to make products even more energy- efficient. The nonprofit uses comprehen-


sive information from Energy Star, the National Resources Defense Council (NRDC), The California Energy Commis- sion and professional and manufacturing trade publications to evaluate and deter- mine the most energy-efficient refrigera- tors and freezers in the United States. They recently tested three size catego- ries: medium (14 to 18 cubic feet); large (18 to 22 cubic feet) and extra-large (22 cubic feet and up). To compare the top 10 most efficient medium refrigerator models, visit Tinyurl.com/7wm6cub. Energy Star, a joint program of the


U.S. Environmental Protection Agency and the U.S. Department of Energy, cal- culates that by upgrading to Energy Star appliances, Americans saved enough energy in 2010 alone to avoid creating greenhouse gas emissions equivalent to those from 33 million cars, while saving nearly $18 billion on their utility bills.


Source: NRDC.org 36 Rockland & Orange Counties


consciouseating


Without Weight Gain


On the Road


Healthy, Away From Home


by Melinda Hemmelgarn


the road. Most restaurants dotting inter- states and airports offer supersized por- tions of soulless, processed foods, devoid of satisfying whole-food goodness or regional flair. They’re more like a drive-by shoot up of fat, sodium and sweeteners. Yet it is possible to find healthy


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foods while traveling, given a little pre- planning that can add fun and excite- ment to the adventure. Whatever the mode of transportation, follow these tips from seasoned registered dietitians to feel fit, trim and happy while out and about for business or pleasure.


Bring Food: Number One


Rule of the Road Once we feel hunger pangs, we’re more likely to eat whatever’s within arm’s reach, so for driving trips, take a cooler of healthy options that are kind to hips and waistlines. If flying, pack non-per- ishable snacks in a carry-on bag. Diana Dyer, an Ann Arbor, Michi-


gan-based dietitian and organic farmer, has logged thousands of miles travelling


naturalawakeningsro.com


ealth-conscious and sustainably minded folks know how chal- lenging it can be to eat well on


and speaking about “food as medi- cine.” Her secret: “I carry dried organic fruits and vegetables, organic granola bars, organic nuts and organic peanut butter.” Before arriving at her hotel, she’ll ask the cab driver to take her to a local food co-op to pick up organic fresh fruits, juice and yogurt. Dyer is adamant about organic food, no matter where she goes, because she doesn’t want to consume hormones, antibiot- ics and agricultural chemical residues, many of which contribute to weight gain, especially in combination with typically high-fat Western diets. Dyer rejects hotel breakfast buf-


fets too, which typically offer low-fiber, highly processed fare. Instead, she packs her own organic rolled oats, dried fruits, nuts and green tea. Then, all she needs is the hotel’s hot water to stir up a fortify- ing, satisfying, health-protecting break- fast. Hotel rooms with mini-refrigerators make it easy to store perishable items. If a fridge is unavailable, use the in-room ice bucket to keep milk, yogurt and cheese at a safe temperature. When road-tripping with children, a


cooler will save money and time and pro- vide a tasty and energizing on-the-spot


How to Eat


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