It’s December, and we’re ramping up for a busy month full of holiday joy, gatherings, and lots and lots of food. While it is the season to eat, drink and be merry, our festivities make a major impact on the environment and increase our carbon footprint.
Last month, we celebrated with Project Greenfork, Clean Memphis and several renowned local chefs at Reharvest Memphis, an event to spread awareness about food waste. Food waste is a topic that is often overlooked in households year-round. More than 30% of food we buy at grocery stores goes into the trash, and that number spikes in the final weeks of the year between parties and family feasts. As a result, wasted food piles up in landfills. These piles gradually break down and release methane, a greenhouse gas that’s 86 times more powerful than carbon dioxide, into our air!
As you plan your holiday parties and prepare bounties of seasonal delights, here are some tips to reduce food waste in the kitchen.
Write out your grocery list first.
Party hosts tend to provide more than enough food for their guests. We have a mentality that it’s better to have too much food, rather than run out. If you’re hosting, try not to overdo it at the grocery store. Triple check your recipes and build a grocery list before you leave the house so that you only purchase the amounts you need. A grocery list prevents over-buying. Compulsive shopping can lead to too much food in your fridge and not enough time to consume it before it spoils.
Pro tip: Never grocery shop when you’re hungry. That way, you won’t be tempted to buy everything in sight just because your stomach is telling you to.
Provide tupperware at your party.
If you still end up having too much food left over, pack your guests some food to go. It’s likely you’re not going to eat the 20 leftover snickerdoodle cookies sitting out. Your guests - and your waistline! - will love you for it later.
Save food scraps.
Food scraps also pile up in landfills and contribute greatly to methane releases. There are several sustainable alternatives to throwing away scraps like apple cores, walnut shells, onion skins and celery roots.
Save your vegetable scraps in an air-locked bag and throw it into your freezer. Once you have a large collection, you can boil them in water to prepare a homemade, low sodium vegetable broth, which will come in handy for a hearty soup or a decadent risotto in the winter months. If you’re carving a turkey on Christmas Eve or spatchcocking a chicken for Hanukkah, you can also freeze the bones and boil them in water with your vegetable scraps at a later time to make a savory broth for soups and other dishes.
Scraps of plant foods can also be composted. Composting speeds up the decomposition process of food waste and naturally breaks down organic matter. It’s a win for the environment and for you, as your food waste becomes rich soil to use in your yard and potted plants. We previously discussed the benefits of composting and how to get started - check it out!
Freeze anything else.
It’s easy to get tired of the holiday staples. Seriously, how much green bean casserole can one person eat?! While it’s tempting to toss food you no longer want, freeze it for another day. After you have a nice break, you can thaw them out and enjoy the season all over again in a few weeks!
The holiday season should be a joyful time to celebrate with our loved ones and to prepare for the next year. However, while it’s easy to get swept in the hustle and bustle of party planning, shopping and gift wrapping, we shouldn’t neglect our commitment to the environment.
Happy holidays from the Tioga family to yours!