Have you checked your cookprint lately?
That’s right, more “green” terminology. It refers to the impact we make on the planet when we cook. It starts with where the food comes from, what pans are used to cook it, the fridge in which the leftovers are stored, and ends with the discarded waste (compost, recyclable materials, garbage). I’m not going to pick a fight with the concept because I think it’s a good one. We really should be more aware of how our everyday actions impact on the planet. It’s so easy to put the compost and recycling bins to the curb and let the city workers make it all neatly disappear. Being environmentally conscious might mean bypassing the non-stick pans for good old stainless steel or even cast iron. But, that’s only a small step since a lot of carbon and whatever else is dumped into the environment in order to make those utensils.
It’s the word, itself, that bugs me. More terminology does not help the environmental cause, especially if it’s not adding anything new to the solution. On the contrary, the lingo distracts us until we lose sight of the main objective, and we drown. “Cookprint” is not different than “carbon footprint.” Leave it alone, and focus on what’s really important.