Zero-Waste, Full Plate: A Guide to Greener Gatherings This Thanksgiving
Thanksgiving is basically the Super Bowl of food holidays. But what happens when the feast is over, and your fridge looks like a game of Tetris played with Pyrex? The truth is, the average American household tosses around 200+ pounds of food each year, and Thanksgiving is one of the biggest waste days on the calendar. In fact, according to ReFED, over 305 million pounds of food are wasted each Thanksgiving in the U.S. alone.
So what’s a holiday host to do? Here’s how to serve up a Thanksgiving that’s heavy on flavor and light on waste.
Plan Your Plate (and Portion Sizes)
Overcooking might feel like a holiday tradition, but it’s one of the easiest waste traps to fall into. A little planning goes a long way:
Use a guest calculator. Websites like www.SaveTheFood.com have handy tools that tell you exactly how much food to prep per person. No more 12 servings of stuffing for a table of four.
Go potluck-style. Assign dishes to guests to prevent overproduction (and that third sweet potato casserole that no one asked for).
Serve Once, Store Smart
Let’s talk leftovers—the real MVP of Thanksgiving. The trick is to store smarter, not harder.
Field Tip: Thanksgiving Lasagna
My go-to move? Grab a big casserole pan and layer your leftovers like lasagna. Turkey, stuffing, cranberry sauce, mashed potatoes—stack it all up, top it with gravy. It’s one dish to store, one dish to serve, and weirdly delicious. Bonus: It freezes like a champ.
Other leftover heroes:
Turkey stock: Toss bones, skin, and scraps in a pot with veggie odds and ends for homemade broth.
Stuffing waffles: Press leftover stuffing in a waffle iron for crispy, savory brunch magic. (Trust me on this one.)
Cranberry vinaigrette: Blend with olive oil and vinegar for a zingy salad dressing.
Rethink the Table: Decor & Dishware
If you’re going for a cozy, inviting table that doesn’t trash the planet, try these:
Natural decor: Forage for fall foliage, pinecones, and acorns. Dehydrate citrus and apple slices. Bonus points for reusing what you already have (that half-burnt pumpkin spice latte candle).
Compostable dinnerware: If you’re skipping the dishes this year (and who can blame you), palm leaf plates, bowls, and platters are a way better option than plastic or Styrofoam. They’re durable, pretty, and compostable. Bamboo is another great option. You can even find compostable “silverware” these days.
Cloth napkins: Classy, reusable, and easy to throw in with your post-dinner laundry load.
Try Easy Plant-Based SwapsWant to shrink your food-print without losing the flavor? A few simple swaps can go a long way:
Plant butter: Use plant-based butter for baking, cooking, and slathering on rolls.
Oat milk: Works great in mashed potatoes, gravy, and pumpkin pie. Field tip: Unsweetened varieties keep things savory.
Veggie broth: Sub it in for turkey broth in stuffing or gravy—just add a splash of soy sauce or miso paste for umami.
Cashew cream: Blend soaked cashews with garlic, lemon juice, and a little water for a dairy-free, creamy base for casseroles or dips.
You don’t need to go full vegan to make a difference—just cutting back on animal products can reduce emissions, food waste, and that post-dinner heaviness.
Compost the Scraps
Even the best planning leaves some trimmings behind. Instead of tossing them, compost:
Veggie peels, herb stems, eggshells, and coffee grounds
Napkins and paper towels (if unbleached and uncoated)
Leftover food that’s truly past saving (but not meat or dairy if you're using a backyard pile)
Don’t have a bin? Check with your city or find drop-off locations via www.FindAComposter.com.
Give Thanks, Then Give Back
If you really overdid it (no judgment), consider donating shelf-stable items to your local food pantry before the holiday, when supplies tend to run low.
This story is part of The 89 Percent Project, an initiative of the global journalism collaboration Covering Climate Now.
