Check out this photo from dotpolka on Flickr (above) — I wouldn’t be surprised if you opened up the container and found an evil “Mwahahaha!” on the inside, because really, as we all learned in grade school, CFCs do not make for a nice day at all.
The creepiest thing is when you get halfway through your General Tso chicken and realize the hot oil has almost burned its way through to the kitchen table itself — which obviously says something bad, either about the food you just ate or the chemicals that just made their way into the food you just ate. Either way: sickatating!
So as you might have guessed: For my third greenifying move, I’m giving up styrofoam. If you read the “About this blog” column on the right-hand side here, you’ll notice that I started this whole challenge after attending an anti-styrofoam party at the Gladstone hotel in Toronto. Well, I’ll admit, it got me excited (and it wasn’t just all the eco-cuties pedalling stationary energy bikes to light up the room, either. Although, I won’t lie: that helped … immensely).
The folks hosting it were from Get It To Go Green, who are trying to convince local restaurants to switch to NaturoPacks, which are made out of corn, sugar cane and potatoes. They look identical to styrofoam and can carry just as much weight and heat, but decompose quickly and completely. Cities like San Francisco — home of the best damn Chinese food EVER, by the way — have already jumped on board, so there’s no reason the 416 can’t follow suit.
The hardest part will be when I get a craving for Gandhi‘s butter chicken roti or a Dragon Roll C at Sushi Inn or a Green Goddess salad at Fresh, all of which come in styrofoam (or sometimes foil) packaging. I guess this means I’ll have to come prepared with a tote bag and Tupperware, and check my embarrassment at the door.