How To: Holiday Food Waste Prevention
At Food Link, we envision a world where everyone has enough to eat and no edible food goes to waste. This holiday season, you can join us in doing both by planning how you prepare, serve, and store your holiday meals. Continue reading for steps you can take before, during, and after meals to prevent food waste and ensure food access.
The Problem
Image Description: Infographic that states “According to the USDA, the average American family of four wastes about $1,500 (or 1,160 pounds) of food a year.” The source is the USDA article “Tips to Reduce Food Waste at Thanksgiving.”
We live in a country where food waste has become the norm. According to the USDA, the average American family of four wastes about $1,500 (or 1,160 pounds) of food a year. The EPA estimates that over 70 billion pounds of food waste ends up in a landfill yearly, contributing to methane emissions and the waste of energy and resources. This wasted food, the Food and Agriculture Organization argues, could feed 1.26 billion people every year.
These problems only exacerbate during the holidays where in the US, food waste increases by 25% (Food Revolution). This Thanksgiving, ReFED estimates that Americans will waste 316 million pounds of food, the equivalent of five meals for every person experiencing food insecurity in the country.
Actions You Can Take
While much food waste occurs at the organizational level, ReFED also reports that “nearly 50% of surplus food occurs at the residential level from individuals and families, and surveys have shown that lower-income households waste a similar percentage of their food as higher-income households of the same size.” So what can we do at the household level to prevent food waste especially with the upcoming holiday season?
Before a Holiday Meal
Image Description: A blue tablecloth with four pies, three ears of corn, two cans, and one plate with utensils.
Before hosting a holiday meal, determine how many guests you will serve and how much food each person would realistically eat (Earthsky). For instance, the USDA recommends one pound of turkey per person and 1.5 pounds if you want leftovers. Additionally, coordinate with guests to ensure no one’s dishes overlap (USDA).
To avoid purchasing extra food, take an inventory of what ingredients and food you already have in your house (EPA). Afterward, create a shopping list so you only pick up what you do not have and avoid buying unnecessary items even if they are on sale (Earthsky).
While cooking, keep the scraps to use as ingredients for future meals. Check out Food Revolution’s blog post “How to Use Food Scraps” for tips!
During a Holiday Meal
When setting up, use smaller utensils, bowls, plates, and serving platters to ensure guests do not feel pressured to fill an entire plate and instead only take what they like. You can also make serving platters self-serve so people can choose what and how much they want and avoid leaving unwanted food on their plates (Earthsky).
After a Holiday Meal
Storing Leftovers
After eating, pack up your leftovers into individual containers to make easy meals for later (Earthsky). Additionally, label each container with the date and contents so that you know which food is which and how soon it needs to be eaten (USDA). To avoid spoilage, do not leave warm food out for more than two hours (Earthsky).
Store produce in a refrigerator crisper drawer or designated produce bag. In general, situate vegetables in places with high humidity and fruit in places with low humidity. If storing produce in the refrigerator, make sure the temperature is around 33-40°F (0-4°C). Keep root vegetables and fruits like bananas, tomatoes, avocados, and melons at room temperature and away from sunlight (Food Revolution).
To further prevent spoilage, separate food that produces ethylene and food that is sensitive to ethylene. According to the nutrition website Eat This, Not That!, ethylene is “a gas hormone that is emitted from particular fruits and vegetables when they are ripening.” Storing food that produces ethylene with food that is sensitive to ethylene can cause faster spoilage. That is why if you want to preserve your food, it is best to keep these two types of food separate. Below is a list of common ethylene producers and ethylene-sensitive food:
Image Description: Chart of ethylene producers on the left (apples, avocados, bananas, honeydew, mangoes, strawberries, potatoes, pears, tomatoes, peaches, and plums) and ethylene sensitive food on the right (asparagus, broccoli, brussel sprouts, carrots, cauliflower, cucumbers, herbs, leafy greens, onions, pumpkins, and squash). The source is the Eat This, Not That! article “20 Foods You Should Never Store Near Each Other.”
Eating and Using Leftovers
To get the most out of your leftovers, eat refrigerated items within four days and freeze them for later if you will not be eating them soon. Make sure to be creative and turn some “dinner” meals into breakfasts, lunches, or even snacks. You can also look up recipes online by searching “ingredient name” + recipe (Food Revolution). For more information regarding date labels, check out our food waste infographic!
Sharing Leftovers
If you have leftovers you know you won’t eat or use, donate them to food pantries and shelters but call before dropping food off to ensure that the pantries and shelters can accept your donations (EPA). You can also give food away as a gift but make sure that the food is something the receiver would want to eat (Earthsky).
Conclusion
Food waste is an issue that plagues both our institutions and our homes. By being careful with how we prepare, serve, and store our meals, we can prevent waste and ensure greater food access in our communities this holiday season.
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Sources
“EPA Encourages Americans to Avoid Food Waste Over the Holidays.” EPA.
“Tackling Food Loss and Waste: A Triple Win Opportunity.” Food and Agriculture Organization.
“How to Cook: What to Do with Holiday Leftovers.” Food Revolution.
“This Thanksgiving, 316 Million Pounds of Food Will Be Wasted Across the U.S.” ReFED.
“Top 10 tips to reduce food waste during the holidays.” Earthsky.
“How to Cook: How to Keep Produce Fresh to Avoid Food Waste.” Food Revolution.
“20 Foods You Should Never Store Near Each Other.” Eat This, Not That!
Food Waste Infographic. Food Link.