Thanksgiving week sees Americans throw out about 200 million pounds of turkey, wasting not just food but resources used in production, impacting food insecurity.
Riley emphasizes making a meal plan using the NRDC's Guestimator tool, which helps align food preparation with guest size to counteract waste effectively.
Leftovers are a beloved aspect of Thanksgiving, and serving self-style can help guests take only what they will eat, reducing waste.
Food scraps should not go to waste either; they can be frozen for vegetable stock or composted, contributing to sustainability during the holidays.
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