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Though many modern luxuries have certainly brought comfort and convenience to contemporary life, many of us have begun to take these comforts for granted, while forgetting the cost we pay for such amenities in energy and natural resources. Many times, there are simpler, better, methods for achieving our goals, without sacrificing natural resources, or our quality of living in the progress.

Take refrigeration, for example. For thousands of years, people managed to make food last without the help of refrigeration, however today we have become so acclimated to having access to refrigerated goods and storage, that many of us cannot see living without it. If someone’s refrigerator were to malfunction or break down, the services found on and the many similar websites online would be able to provide solutions the very same day. Refrigerated storage of food is commonplace now. Methods of refrigeration are becoming more and more advanced each and every year to the point that natural CO2 is now being considered as an effective refrigerant due to its high energy efficiency, enormous cooling capacity, and other properties – more about these developments can be found over at Imagine how much it could affect chefs, caterers, or event managers if they don’t have access to some sort of refrigeration solution for a party? They could even rely on it to the point of possibly needing to branch out to hire a fridge trailer, from somewhere like, to store their food sufficiently before an event. Yes, they can be needed for all possibilities and people would have to find alternatives if this wasn’t an option. Ironically enough, keeping food in your refrigerator may not be the best way to keep certain items fresh, and the average refrigerator can produce anywhere from 1,000 to 2,000 pounds of CO2 in a year. In this article, published at, designer Jihyun Ryou shows you simple ways to keep food fresher for longer, while adding to the aesthetic appeal of your kitchen décor and reducing your carbon footprint.

And while we’re on the topic of food, think about this the next time you’re staring at a seafood menu: one 3.5oz serving of shrimp is responsible for producing a carbon footprint equivalent to 436 pounds of CO2, according to this article, also published at Though I wouldn’t suggest storing your shrimp cocktail anywhere but a refrigerated space (save, for maybe the ocean, in the case of live prawns), the when you add the carbon cost of raising, transporting, processing, and storing the shrimp, it sure adds up to one environmentally expensive meal.

Check out other food and home energy saving tips on the Marion Institute website.

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