Another reason to love Truitt Bros.

They think about life-cycle energy use.

The pressure cooker: the secret to radically reducing the time and energy needed to cook dried beans and save all the life-cycle energy used to process canned beans. Image via Wikipedia

Salem's own Truitt Brothers, one of the last remaining canneries in a once-robust sector of Salem business, is cited in Slate in a story about whether canned or bulk dried beans consume less energy to prepare overall:

According to an analysis done at one Oregon processing facility (PDF), canning 10.5 ounces of green beans—the amount you'd find in a typical grocery store can, after draining out the water—requires roughly 1,500 British thermal units of natural gas. (That's about as much energy as it takes to drive a car one-quarter of a mile.) Since kidneys and pintos are tougher and take longer to cook—about 75 percent longer than green beans, according to Truitt Brothers, the cannery that commissioned the study—processing them would require more energy.

Not to diss Truitt Bros. but dried beans are actually hands-down winner, assuming you have access to a kitchen when you're making your meal, which lets you use a pressure cooker. This magical device makes cooking dried beans fast and easy, even if they have not soaked overnight, which also slashes the time and, thus, energy, needed to make dishes with beans.

But the article does get the big picture right: whether canned by Truitt Brothers or bought in bulk from someone like LifeSource, cutting down on meat and increasing the amount of beans you eat is a huge win for the environment and significantly reduces your energy/greenhouse gas footprint.

(For some inexplicable reason, the Sightline Institute left the Pressure Cooker off its list of Seven Sustainable Wonders, while including microchips, which we know are actually much more problematic than pressure cookers from a sustainability perspective.)