Sustainable charcoal — FSC, environment and BBQ | The Rub Kitchen
BBQing has an ecological footprint—but it's smaller than many people think, and can be further reduced with a few conscious choices. From FSC-certified charcoal to the comparison between electric, gas, and charcoal: this is what you need to know about more sustainable barbecuing.
What is FSC charcoal?
FSC stands for Forest Stewardship Council—an international organization that certifies responsible forest management. FSC-certified charcoal comes from forests where harvested wood is replaced by replanting, where biodiversity is protected, and where local communities are treated fairly.
Non-certified charcoal—often cheaper—can originate from illegal logging in tropical rainforests, particularly in West Africa and South America. This is a tangible environmental difference with every BBQ session.
Recognize FSC charcoal: look for the FSC logo (green tree with a checkmark) on the packaging. In the Netherlands, garden centers, specialty stores, and increasingly supermarkets sell FSC-certified charcoal.
Is charcoal BBQing bad for the environment?
Charcoal produces CO₂ when burned—but the amount per session is limited in the context of an average food choice. An average 2–3 hour BBQ session consumes 1–2 kg of charcoal. For comparison: the CO₂ emissions from the production of 1 kg of beef are many times greater than the burning of the charcoal on which it is prepared.
The greatest environmental gain in BBQing therefore lies not in the choice of fuel, but in:
- Less and more conscious meat consumption—more chicken, lamb, fish, and vegetables
- Locally sourced meat
- Less food waste → properly utilizing leftovers
Electric BBQ vs. Gas vs. Charcoal — Environmental Comparison
| Charcoal (FSC) | Gas (propane) | Electric | |
|---|---|---|---|
| CO₂ per session | Moderate | Low | Depends on energy mix |
| Particulate matter | Higher | Low | None |
| Flavor | Best smoky flavor | Good | Least authentic |
| Balcony/indoors | Not recommended | Not indoors | Suitable |
With green electricity, electric BBQing is the most climate-friendly. Gas is a good compromise—less particulate matter than charcoal, less dependent on the energy mix than electric.
Sustainable Choices Also for Your Rub
More conscious BBQing goes beyond charcoal alone. The dry rubs from The Rub Kitchen are mixed on a small scale, without unnecessary additives, preservatives, or artificial colorings—pure spice, pure flavor. A sachet of rub replaces multiple jars of ready-made marinades with long ingredient lists.
- Toscana Fire BBQ Rub — Mediterranean herb profile, ideal with vegetables and chicken
- Shawarma BBQ Rub — for conscious choices with lamb or vegetables
→ More about our ingredients—pure spices
Tips for More Sustainable BBQing
- Buy FSC-certified charcoal or briquettes
- Use a chimney starter—less firelighter material needed than with lighter fluid or blocks
- Close the vents completely after the session—this extinguishes remaining coals and makes them reusable
- Choose briquettes for long sessions—they burn more efficiently than charcoal
- Grill vegetables more often → vegetarian BBQing has the lowest footprint