The mere fact that burning wood lets off harmful gases means that braaing will never be entirely environmentally friendly but here’s how to keep your carbon footprint to a bare minimum when braaing this summer.

The meat you buy is the first concern. Avoid factory-farmed poultry and suppliers not following environmentally friendly methods.

The best bet is to source your meat from a trustworthy butcher, someone who is looking to sell quality produce as opposed to quantity. Free range and organic are obviously the first choices and Karoo lamb is always a good option, for both practice and product. Be sure any seafood complies with the South African Sustainable Seafood Initiative’s List. Next, look at the wood or charcoal you buy. Best choices are those made from from renewable sources or alien trees we are trying to get rid of. Avoid gas braais as not only do they lack the authenticity of real fire but use non-renewable fuel.

Oh, yes, and forget the disposable plates. They only increase the amount of rubbish for disposal and therefore increase your carbon footprint. On picnics take along plastic plates that you can wash normally afterwards.