Sandwiches piled high with cranberry sauce, mashed potatoes and roasted turkey slices; sweet potato pies still game for another round of whipped cream; spicy holiday greens that hold their own amid the biscuits, cornbread and candied yams – nothing says "Thanksgiving" like the bounty of sweet and savory leftovers after the big day.
But what about all the excess food that ends up in a landfill rather than a lunch bag? From Thanksgiving to New Year's, the annual holiday season comes with a spike in food waste – an additional 5 million tons from U.S. households alone, according to research organization Worldwatch Institute – but a few simple tips can keep the celebration going while keeping valuable resources out of the garbage.
Planning ahead
- Keep an accurate guest count and determine a reasonable portion per person to avoid buying too much food.
- Include a plan for leftovers, with recipes and storage options that make the most of the remaining edibles and prevent spoilage.
- Shop with a detailed list to head off impulse purchases.
- Ask dinner guests to bring their own storage containers to take leftovers home.
- Buy local to support area food producers and the region’s economy.
Handling what's left
- Put your menu for leftovers into action sooner rather than later.
- Protect leftovers by refrigerating, freezing or otherwise storing them promptly and properly.
- Share or exchange food items with friends, neighbors and co-workers who will appreciate the gesture and enjoy the treats.
- Consider donating excess food to a local food bank, shelter or other charitable organization that can accept it.
Still have a few leftover food scraps? Don’t forget to compost! With minimal equipment such as a compost bin, it's easy to turn leftover trimmings into a garden-boosting soil amendment. Plus, Portland residents can now toss kitchen scraps – including fruit, vegetables, meat and dairy – into their green roll cart for curbside pickup.