How to host an eco-friendly barbecue or cookout

The average backyard cookout generates a surprising amount of single-use waste and food scraps. A few deliberate choices — on tableware, fuel, food and quantities — can cut that waste significantly without any loss of fun.

Reusables, not single-use

This is the single biggest change you can make. Disposable plates, cups, cutlery and napkins are the source of most of the waste a BBQ produces — and none of it is necessary.

• Use your ordinary plates and glasses. They are designed to go outside. Stack them on a table and wash up at the end — that is all it takes.
• If you need more than you own, borrow from a neighbour or family member, buy a mismatched set from a charity shop to keep for outdoor use, or check whether a local tool library or community group has a catering kit to borrow.
• Cloth napkins replace paper napkins. Keep a stack of old cotton cloths or fabric napkins for outdoor use — they wash easily.
• Avoid disposable BBQ trays — the single-use foil units that you buy pre-filled with charcoal and lighter fluid. They are wasteful, burn poorly and the foil cannot be recycled once it is covered in ash. A reusable grill pays for itself quickly, even a small portable kettle BBQ.
• "Compostable" disposables are not a reliable alternative unless you have genuine access to industrial composting — most end up in landfill or contaminate recycling.

The fuel question

This is an honest topic — there are real trade-offs and no perfect answer.

• Gas (LPG or natural gas): burns cleanly and efficiently, produces less particulate air pollution than charcoal, and you can control the heat precisely. It is the lower-emission option for most cookouts where the cooking itself is what matters.
• Charcoal: produces significantly more particulate pollution and, depending on sourcing, can carry a high embedded carbon cost. If you use charcoal, look for sustainably certified lump charcoal (FSC-certified or similar) or briquettes made from recycled wood or agricultural waste rather than imported tropical hardwood.
• Instant disposable BBQs are the worst option: low-quality charcoal, lighter fluid, single-use packaging, and a foil tray that goes in the bin. They are cheap to buy and costly in every other way.
• Electric BBQs and grills: produce no direct emissions and are very efficient. Where your electricity grid is reasonably clean, this is a low-impact choice — and they are practical for balconies and flats where open flame is restricted.
• Natural fire starters (wood wool, paper twists) avoid the petroleum-based lighter fluid that produces black smoke on ignition.

Food: more veg, better quantities, less waste

What you put on the grill matters, and so does how much of it you buy.

More plant-based options

Grilled vegetables, corn cobs, halloumi, portobello mushrooms, stuffed peppers, vegetable skewers and plant-based burgers or sausages all do very well on a BBQ — they cook quickly, taste excellent and need no special preparation. Offering a generous spread of plant-based dishes alongside meat means everyone eats well and the overall footprint of the meal is lower.

Seasonal and locally grown vegetables have a lower embedded footprint than imported out-of-season produce — grilling what is in season locally often means the best flavour as well.

Plan quantities to avoid waste

Food waste is a significant problem at large gatherings. Some practical guidance:

• Estimate roughly 150–200g of protein per adult, plus generous sides. It is better to have too many sides (which keep or are easy to use up) than excess meat.
• Have containers ready to store leftovers immediately, before they sit out too long. BBQ leftovers make excellent wraps, grain bowls and fried rice the next day.
• Serve food in rounds on the grill rather than all at once — cook the next batch when the first has been eaten, not before.

For more on buying and storing the right quantities, see our guide to reducing food waste.

Seasonal and local shopping

Buying ingredients from a local market, farm shop or greengrocer in season means less packaging and fresher food. Flatbreads, salads, slaws and dips made from seasonal veg are often cheaper and tastier than buying pre-packaged alternatives.

Drinks

• Large bottles or cans over single-serve cans: a litre or two-litre bottle of drinks produces less packaging waste per serving than individual cans. Cans are more widely recycled than plastic bottles in many places, but volume still matters.
• Jugs and pitchers: making up a large jug of water with sliced fruit and ice, or a large batch of a drinks mixer, cuts packaging and gives guests something easy to pour from.
• Refillable bottles: encourage guests to bring their own reusable bottles for water.
• Local drinks: a locally brewed beer or cider or a regional soft drink often has a lower transport footprint and supports local producers.

Decorations

Keep decor reusable. Bunting, tablecloths, lanterns and string lights that you store and reuse are far better than disposable paper decorations or single-use plastic banners. Potted herbs on the table double as decor and fresh flavouring. Avoid disposable balloon releases and glitter — both cause environmental harm.

BBQ fire safety

Clean up and compost food scraps

After the food is done, sort waste into recycling, food scraps for composting and general waste. Vegetable peelings, salad scraps, fruit cores and eggshells can all go to a compost bin — and if you have a large amount of cooked food waste, some community composting schemes and food waste collections accept it too. For a guide to setting up composting at home, see our composting guide.

Leftover raw vegetables can often go back in the fridge and be used in the next few days. Food that cannot be saved should go to food waste collection rather than general waste where a collection exists.

Eco-friendly BBQ host checklist

• Use real plates, glasses and cutlery — borrow extras if needed.
• Cloth napkins instead of paper.
• A reusable grill — no disposable foil BBQ.
• Good-quality charcoal (certified sustainable) or gas/electric.
• Natural fire starters, not lighter fluid.
• Plan quantities carefully: 150–200g protein per person plus generous sides.
• Include at least two substantial plant-based grill options.
• Buy seasonal, local vegetables where possible.
• Large bottles or a jug for drinks, not individual cans.
• Containers ready to store leftovers immediately.
• Reusable bunting and decorations, not disposable plastic.
• Set up a composting spot for food scraps.
• Let coals cool fully before disposal; never use indoors or in a tent.