Thanksgiving results in a staggering 316 million pounds of food waste in the U.S., enough to potentially feed 47 million food-insecure Americans, primarily from turkey and milk.
Tamar Adler emphasizes that the concept of leftovers is only a century old; earlier practices involved transforming food into new meals, showcasing sustainability's importance.
Adler recommends reconsidering turkey purchases, suggesting buying turkey thighs instead of a whole bird, which are often cheaper and have lower demand during the holiday.
Utilizing the entire turkey—starting with making soups or bone broth—is a sustainable approach that encourages less waste while maximizing the food's value.
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