We know that making food at home cuts down on excess packaging, but before we dove into best-selling sustainable food author Anna Lappe's new book, Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It, we wondered what else about our sandwich-making skills would impress her. Here, she sizes up our sammy.

By Rachael Ray Every Day
November 01, 2005
eco sandwich


Sweet red beets are a good substitute for tomatoes, since they're likely in season longer and might not have as far to ship.


Meat ups your ecological "foodprint," big-time: Meat production is responsible for more greenhouse gas emissions than all forms of transportation combined. Consider swapping in tempeh or hummus once in a while, or look for organic meats.


When you can, choose organic vegetables, grown without synthetic fertilizers or pesticides. New research shows that organic farms release less carbon dioxide into the air, too.


Choosing fresh-roasted birds helps you avoid preservatives and excess packaging. Plus, the meaty texture puts slimy cold cuts to shame.


Another smart pick: Skip bagged bread and buy it fresh-baked, cutting out even more plastic and preservatives.