Tourism now produces nearly one of every 11 tons of greenhouse gases the world emits. A 2024 analysis published in Nature Communications found that global tourism generated about 5.7 billion U.S. tons of carbon dioxide equivalent in 2019, or about 8.8% of total global emissions, and that the sector’s footprint grew 3.5% per year between 2009 and 2019, double the growth rate of the rest of the world economy.

The travelers behind those numbers keep multiplying. UN Tourism counted a record 1.52 billion international arrivals in 2025, up 4% from 2024 and well past the 1.4 billion recorded in 2018, when this article was last updated. The good news: the biggest sources of travel emissions are also the ones you control directly, and the data now lets us put numbers on each choice.

1. Choose Your Transportation — the Biggest Lever You Control

How you get there typically outweighs everything you do after you arrive. Per-kilometer comparisons compiled by Our World in Data from U.K. government emissions factors show how wide the gap between modes really is:

When you do fly, three choices shrink the damage.

Fly direct: takeoff and climb burn the most fuel, so every connection adds a second high-emission phase to your trip.

Fly economy: the International Council on Clean Transportation calculates that premium seats emit 2.6 to 4.3 times more CO2 per passenger-kilometer than economy seats because they occupy more of the aircraft — premium cabins accounted for nearly 20% of all commercial aviation passenger emissions in 2019.

And once you land, your choice of transit, walking, or biking rather than defaulting to a rental car, has a significant impact on your journey’s carbon impact.

2. Bring a Reusable Water Bottle — Because Two of Every Three Bottles You’d Buy Become Waste

The UN Environment Programme estimates the world purchases about 1 million plastic drinking bottles every minute, and travelers in unfamiliar places are reliable customers. In the U.S., only 30.2% of PET bottles were recycled in 2024, according to the National Association for PET Container Resources, which means roughly seven of every 10 bottles bought on a domestic road trip end up landfilled, burned, or littered.

A filled reusable bottle also gets you past airport water prices; most U.S. airports now offer refill stations beyond security. Where tap water isn’t potable, a bottle with a built-in filter or purifier still beats a week of single-use purchases.

3. Use Reef-Friendly Sunscreen — Up to 6,000 Tons Wash Into U.S. Reef Areas Each Year

The National Park Service estimates that up to 6,000 tons of sunscreen wash through U.S. reef areas annually. A 2022 Stanford study published in Science showed why that matters: corals and anemones metabolize oxybenzone, a common UV filter, into a compound that sunlight turns toxic, and bleached corals, already stressed by warming water, are the most vulnerable. NOAA research at Oahu’s Hanauma Bay found that a single day’s sunscreen pollution can linger in the enclosed bay for another two days.

However, regulation is catching up. Hawaii banned the sale of sunscreens containing oxybenzone and octinoxate beginning in 2021, and the U.S. Virgin Islands, Palau, and Bonaire have adopted similar restrictions; Maui County goes further, allowing only mineral sunscreens.

Because “reef safe” is a marketing term without a consistent labeling standard, read the ingredient list: look for non-nano zinc oxide or titanium dioxide as the active ingredients, and skip oxybenzone and octinoxate whenever you plan to swim.

4. Eat Local — for Your Plate’s Sake and the Community’s

Eating at farmers’ markets, street stands, and neighborhood restaurants keeps your travel dollars in the local economy and connects you to the place you came to see. On the climate side, the accounting is more specific than “local food equals low carbon.” Data from the largest global food-systems study, compiled by Our World in Data, shows transport accounts for only about 5% of food’s total emissions, because most food moves by ship. What you order matters far more, because producing a kilogram of beef emits about 60 kilograms of greenhouse gases, versus 1 kilogram for peas.

Local, in-season eating still delivers a real climate benefit in one specific case: it steers you away from air-freighted perishables. Flying food emits roughly 50 times more greenhouse gas per ton-mile than shipping it by sea, so the out-of-season berries and asparagus at a resort buffet carry an outsized footprint.

Order what grows where you are, lean toward plants and local seafood, and you cover both the carbon and the culture.

5. Treat Your Hotel Room Like You Pay Its Utility Bill

Heating and cooling account for almost 40% of the electricity and more than half of the natural gas that U.S. hotels and motels consume, according to the Deparment of Energy’s ENERGY STAR program, and the average guest room sits empty about 12 hours a day, often with the air conditioner running the whole time. Setting the thermostat back several degrees and switching off lights and the TV when you head out is the single most effective in-room habit a summer traveler has, especially in hot destinations where that electricity is likely generated with fossil fuels.

Smaller habits compound. Hang your towels and skip daily housekeeping so linens aren’t laundered after every night. And rather than dropping a single wrapper in the room’s trash can, which prompts housekeeping to replace the plastic liner, carry small trash out to public or lobby receptacles.

6. Slow Down and Stay Longer

Because transportation usually dominates a trip’s footprint, staying longer can lower the carbon cost of each vacation day. One 10-day trip produces far less travel-related carbon than three long weekends that use the same number of vacation days. The researchers behind the 2024 tourism-emissions study identify long-haul flight growth as one of the trends most at odds with climate goals. Fewer, longer trips closer to home — and the Pacific Northwest offers plenty — give you more vacation for each ton of carbon emitted.

Before You Go: A Quick Checklist

• Book direct flights in economy or take the train where routes allow.
• Pack a reusable water bottle (and filter, if needed) and a mineral-based, non-nano zinc oxide sunscreen.
• Plan one longer trip instead of several short flights.
• At the hotel: set back the AC when you leave, reuse towels, decline daily housekeeping.
• Eat what’s local and in season; go easy on beef and air-freighted produce.

Related Reading on Earth911

• 19 Ways To Reduce Your Environmental Impact While Overlanding
• Which Reef-Safe Sunscreen Should You Buy?
• How Big Is the Carbon Footprint of Your Transportation?

Editor’s Note: This article was originally published on June 2, 2015, and was most recently updated in July 2026.

The post Eco-Responsible Travel Tips for the Summer appeared first on Earth911.

https://earth911.com/travel-living/eco-friendly-travel-tips-summer/

Today’s Earth911 inspiration is from philosopher, neuroscientist, and geostrategist Nayef Al-Rodhan. He said, “No sustainable prosperity or security can be attained at the expense of marginalization of others. Indeed, in today’s world, humanity will either triumph or fail as a whole.”

Earth911 inspirations. Post them, share your desire to help people think of the planet first, every day. Click the poster to get a larger image.

The post Earth911 Inspiration: We Triumph or Fail as a Whole appeared first on Earth911.

https://earth911.com/inspire/earth911-inspiration-we-triumph-or-fail-as-a-whole/

Ever looked around a grocery store and thought “wow, there’s so much plastic”? From pre-cut fruit in clamshells to cucumbers wrapped in plastic, it can be hard to avoid.

That’s because plastic food packaging makes up approximately 40% of all plastic waste generated globally. The USA, Europe and China generate the most packaging waste.

Some of the links in this post are affiliate links; for more information please see my disclosure policy. 

But plastic isn’t the only source of waste associated with our food. Food waste is a huge problem too – and it happens on both an individual and retail level.

For example, did you know grocery stores will toss perfectly good produce if it doesn’t meet their ‘beauty standards’? If it’s not the right size, shape, or has even minor blemishes, it’s tossed.

Additionally, Americans waste 40% of all our food – be it through improper storage, buying more than needed, etc.

In today’s economy, everything’s becoming more expensive, and that includes groceries. According to the USDA, in 2026, prices for all food are predicted to increase 3.6 percent. In other words, we – literally – can’t afford to waste anything.

If you want to start zero waste grocery shopping, there’s more to consider than just plastic packaging. Here’s everything you need to know about getting plastic-free groceries, avoiding food waste, and saving money in the process.

what is zero waste grocery shopping?

Zero waste grocery shopping is when you try to reduce waste while buying items like produce and dry goods. And it shouldn’t only account for plastic packaging waste, but food waste too.

You can accomplish this by choosing loose/naked produce over pre-packaged goods. Bringing your own produce bags and tote bags help cut back on single-use plastics.

Choosing imperfect produce or lonely bananas also helps reduce waste. Some grocery stores will even sell wonky or slightly damaged produce at a discount.

It’s also helpful if you have access to bulk bins (aka refillieries). You bring your own containers and fill them with goods like dry beans, spices, and flours. The beauty is getting to take as much or as little as you need.

Farmers markets are also great because most produce is package-free and doesn’t have produce stickers on it. Berries tend to come in paper cartons and they’re not afraid to sell wonky looking produce either.

However, you can still get plastic-free groceries even without access to these shops. Check if your local grocery store has naked produce to choose from.

For other goods, (like pasta, pickles, or rice), try to opt for packaging like glass, paper, cardboard, and metal over plastic. Here’s how to keep your groceries low waste even without bulk bins.

And if you’re still left with lots of packaging, make it a goal to upcycle the containers whenever possible. Reusing plastic clamshells to make crafts or donating them to community gardens is a good start.

Soft plastics can be harder to upcycle and recycle, as they’re not typically accepted via curbside recycling. Check if your local grocery store has a soft plastic recycling take-back program.

And remember, zero waste can (and should) still apply to your actual food! We’ll be discussing creative ways to reduce food waste in the coming sections so be on the lookout.

For a more in-depth look at the zero waste grocery system, be sure to check out my book 101 Tips For a Zero Waste Kitchen.

make a plan

Now that you know what zero waste grocery shopping is, making a plan can help you succeed.

Researching where your nearest bulk bins and farmers markets are located is beneficial. The Refill Collective is a handy resource for finding local refilleries – just put in your zip code and see what pops up!

If they’re too far away (more than an hour’s drive), it may be more efficient to utilize your local grocery store. Here’s everything to consider when shopping for low waste groceries.

budgeting

What does your budget look like? Mapping out how much you’re comfortable spending is important, especially if you’re going to the bulk bins.

For example, maybe you have $150 altogether you’re comfortable spending, but plan on going to both the market and the bulk bins. Consider setting aside $50 for the market, $100 for the rest of the groceries.

It can help to take cash to avoid going over your designated budget. Credit cards are easy to overspend on because you can’t see the money leaving your hands.

And don’t forget to take advantage of discounts, sales and coupons. If you download your local grocery store’s app, or follow them on socials, you may be the first to find out about these deals.

Local farmers may also be willing to lower their prices on slightly bruised produce or even throw in an extra one for free! Don’t be afraid to haggle, especially if you’ve built a rapport.

Here are a few more tips for staying in budget:

• In-season items tend to be less, because they’re more bountiful. Ex: Summer tomatoes over tomatoes in the dead of winter. 

• Dry beans and legumes will always be less than pre-cooked, canned versions. Stock up! 

• What’s happening in the world can affect market prices – look for more affordable alternatives when this happens (ex: Instead of berries, choose bananas) 

RELATED: How I Cut My Grocery Bill to $300 a Month

what to bring

To shop low waste, there are certain items that’ll make your life easier. Here are a few of my all-time favorites.

produce bags

There are all kinds of reusable produce bags, from synthetic to cloth, mesh vs. solid. I personally love mesh cotton produce bags for big leafy greens like lettuce or kale. Solid cloth bags are also great for storing dry beans or grains at bulk bins.

tote bags

You probably have a bunch of these stashed in one of your drawers. Or buried in your closet. If not, ask your loved ones if they’d be willing to part with some – bet they have a bunch too. Use totes to carry all the produce you stash in your reusable produce bags.

jars

If you’re planning on hitting up a bulk store, taking some mason jars (or upcycled empty jars) is ideal. To make sure they don’t clank against one another, position them into a wine bag with dividers – this will keep them stable.

meal plan and prep

Creating a meal plan for the week helps you better understand what to buy on grocery runs.

I suggest planning meals around ingredients over meals. Because who knows what you’ll be craving Tuesday night opposed to Sunday night?

Making a master list of all your favorite recipes can help narrow down what ingredients you may need for the week. For example, I love Mexican food so I know I’ll want a burrito or a taco at least once in the week.

Make sure to write your list down – either on scrap paper or in an app – and stick to it. This will help you prevent impulse purchases.

But always check your fridge first before buying more. Because who needs an extra bushel of carrots floating around?

Once you’ve acquired your ingredients, prepping some of them ahead of time will help you in the long run.

You don’t have to spend a whole day cooking every single meal. Just peeling and chopping your carrots is a good place to start.

Having ingredients chopped and ready to go makes assembling dinner so much quicker – a blessing after a long day at work!

RELATED: My Weekly Meal Planning System That Prevents Food Waste

If you’re into visual content, check out my meal prepping video above! It’ll give you a better grasp on what I mean by prepping ingredients (not just meals).

know how to store your food

This runs into knowing how to store your food (prepped or not). If you take those carrots and just chuck them into your fridge, you may lose them sooner than you can get to them.

Instead, consider chopping and storing carrots in a glass of water in the fridge. This will keep them crisp for much longer and prevent them from going limp. They’re also easier to snack on this way (I love mine with homemade hummus)!

The opposite is true of berries – don’t wash or cut them until ready to eat. You’ll want to keep them in an airtight container.

And speaking of containers, always try to store food plastic-free. I recommend glass snapware, silicone bags, upcycled jars, and metal tiffins.

Where you put those containers matters too. Fridge organization plays a huge role in how long your produce holds up.

For example, you don’t want to store items like berries on the fridge door – that’s the warmest spot in your fridge! Save that space for items like condiments and sauces that won’t spoil easily.

Your crisper drawers are ideal for keeping high humidity (like leafy greens) and low humidity (ethylene-emitting fruits) produce separate. Just don’t overpack them.

RELATED: How to Store Food So It Lasts Weeks 

reduce food waste

Now how do you keep all this food from going bad? You cook with it of course! And that means using up everything – from leftovers to odds and ends.

I better not see you tossing out your carrot tops. They taste similar to parsley! You can use them to make pestos or flavor salad dressings.

And that doesn’t just go for carrot tops. There are so many edible parts of vegetables many people don’t know about – strawberry tops, beet tops, celery root, etc. You just have to know how to cook with them.

Adding strawberry tops into smoothies gives you an extra dose of vitamins – plus you don’t even taste them. And I love making salads using beet and radish tops.

Even vegetable peels can be made into things like chips or stock. Doing this not only prevents food waste but also saves you so much money.

For even more ways to use up odds and ends, I have tons of great scraptastic recipes in my book 101 Tips For a Zero Waste Kitchen. Learn how to make strawberry top simple syrup, preserve your lemon peels, and so much more!

RELATED: How to Stop Wasting Food (And Save Money) 

I recently challenged myself to save my food scraps for a week! Watch to learn more savvy ways to use up your bits and ends.

compost

If you can’t reuse your odds and ends in a dish, compost them. Because food scraps don’t break down in landfills.

You can do this by simply collecting food scraps in an empty takeout container and keeping it in the freezer. Even an empty plastic sandwich bag works.

Investing in a countertop compost pail with compostable liners helps keep everything clean. Ideally, you’ll want to get one with a charcoal filter to prevent odors.

At the end of the week, you can compost your scraps by utilizing curbside compost or a pickup delivery service. Community gardens and farmers markets will sometimes also accept food scraps.

If you have access to a backyard, you can get a tumbler, DIY a compost bin, or a bokashi compost system. Trench composting is also a simple option (aka, digging a hole and burying your scraps).

It’s also a good idea to brush up on what’s considered compostable. This will vary depending on who is accepting your compost.

If you’re using curbside compost, they often have access to industrial compost facilities that can break down items like meat and dairy. But if you’re backyard composting, you may want to steer clear of those unless using a bokashi method.

Just remember – composting your food scraps should remain a last resort! Always try to give them a second life first.

RELATED: Your Guide to Backyard Composting

What did you think of this guide to zero waste grocery shopping?

If you need more inspiration, consider purchasing my book 101 Tips For a Zero Waste Kitchen. Inside, I teach you how to buy in bulk, avoid unnecessary packaging, upcycle jars, and more.

The post The Ultimate Guide to Zero Waste Grocery Shopping  appeared first on Going Zero Waste.

The Ultimate Guide to Zero Waste Grocery Shopping