Tips to trim utility costs, improve kitchen efficiency

The USDA estimates about 20 percent of the energy used in the United States is used for food production, transport, processing, packaging, distribution, storage, sales and household food handling.

While much is out of an individual’s control, Kansas State University professor Mary Meck Higgins believes “most people could be able to reduce household utility costs in the kitchen.”

Higgins has written a new K-State Extension fact sheet titled “Making Everyday Choices for a Healthy, Sustainable Diet.” She includes costsaving changes that are fairly easy to incorporate into everyday living.

 

 

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