Simple, practical ways to reduce food waste this holiday season
Well-stocked pantries, platters piled high, feasts that leave no one wanting … As the holidays approach, many of us experience a heightened sense of the deeply rooted connections between abundance and well-being. Not only does plentiful food ensure our physical survival; it helps cement personal relationships—arguably the raison d’être of our festive gatherings.
A nurturing impulse on overdrive
In a world where social and economic forces pressure us to buy much more than we need, our desire for security and connection can easily lead to over-stocking and over-cooking. If our supply of holiday leftovers then exceeds our appetite, energy, or freezer capacity, chances are high that food will end up in the compost—or, worse, the landfill.
The downside of abundance
Recent studies suggest that nearly 50 percent of food produced in Canada is wasted, with food accounting for roughly 30 percent of Canadian household waste. Food waste contributes to greenhouse gas emissions and corresponds to a significant—preventable—waste of energy, resources, and money.
While spoiled food isn’t the kind of vision we want dancing in our heads over the holidays, we can nevertheless use our awareness of the problem to make choices that will nurture both our loved ones and the environment.
Planning tips for a low-waste holiday
Estimate realistically
Instead of guessing and rounding up, take a moment to figure out how much food you’ll need. Consult an online portion calculator such as Save the Food or Love Food Hate Waste.
Check your fridge and pantry, then make shopping lists and menu plans based on what you already have.
Time it right
In the weeks before the holidays, use up aging food to make room in your fridge and cupboards. When shopping for big holiday meals, save the most perishable items for last.
Smart serving
The way we serve food can make a difference.
- For multi-dish meals, allow guests to serve themselves—a format that increases the likelihood of people getting only what they’ll eat.
- Consider reducing the number of separate dishes you serve and focusing on one “showstopper” creation.
- Prevent food spoilage by making sure perishables are cleared from the table and safely stored within two hours (one hour, if the ambient temperature is above 32 C/90 F.)
- If your company includes young children, start them with small portions and let them come back for seconds.
Rethinking leftovers
- Instead of treating leftovers as reruns, think of them as ingredients for interesting new meals. Experiment with novel treats such as vegetable waffles, turkey tacos, or potato falafel.
- Where possible, store leftovers in clearly labelled containers. If you’re unlikely to use something within a few days, freeze it while it’s still fresh.
- To cut down on leftover food quantities, send guests home with care packages, or see if a community fridge near you will accept contributions.
A meaningful holiday meal satisfies more than just appetites. With a will to cut back on waste and a little planning, we can offer abundance without excess. Bon appétit!
By Heather Burt