GIVE THANKS WITH LESS WASTE
INDULGE, RESPONSIBLY.
TEXT LOGAN VERLAQUE
There is no doubt that Thanksgiving will look a little different this year. Tight travel restrictions and social distancing means smaller gatherings. We must prioritize spending time with those with whom we are closest, and send love to those farther away. But this year, we most certainly be giving thanks. Here at Less is More, we are making sure that this Thanksgiving is as waste-less as possible. With so many people in need, the last thing we want to be doing is throwing out scraps and leftovers. Here is how we are prepping for a zero waste turkey(less) day.
The Planning
Perhaps the most important step. This is where we do the work that prevents us from under or over purchasing, and keeping the amount we buy (and spend!) tight. These questions come in handy when setting out to host:
How many guests are coming? How many kids vs. adults?
Do any guests have dietary restrictions? Gluten free? Vegetarian? Vegan?
Are guests bringing anything?
What am I cooking? Note sides, mains, and desserts.
How much food should I allot per person? See beautifully illustrated guide below!
Make a list of products to buy, what you already have, and how much of each product you will need.
Prep plates and dishes. Use washable napkins, cutlery, and serving utensils.
The Shopping
With the planning done, it is time to get shopping.
Bring your own reusable bags. Always bring more than you think you’ll need so you never have to buy a plastic one. Also, don’t forget to bring produce bags as well.
Head to bulk stores for any grains, flours, sugars, or nuts you may need. At bulk stores you can fill your own bags and containers, and you will often find more affordable pricing.
Venture to your local farmer’s market for fresh veggies and fruits. Luckily, most Thanksgiving produce is seasonal and available at markets. Tip: Buy some extra squash to serve as table decorations (but that you can eat later on!)
The Food
If possible, go veggie this year. Turkey is a huge source of waste on many Thanksgiving, especially considering many people have opted for vegetarian lifestyles. If you are going to cook a turkey, make sure you buy one from a local ,organic source and purchase one only as big as to feed the number of people who will actually be eating turkey. Here are some great Thanksgiving recipes from the zero waste community:
Roasted Whole Cauliflower with Green Tahini Dressing from Simple by Ottolenghi
Mushroom Gravy via The New York Times
Mashed Potatoes with Skins from Food and Wine
Sourdough Table Loaf by Sarah Owens for Food 52
Pumpkin Tart with Oat Crust from Forks over Knives
The Best Vegan Apple Crisp from The Minimalist Baker
Mom’s Turkey Noodle Soup by Elise Bauer (you can even use veggie scraps to make your own vegetable stock)
The Leftovers
There is nothing quite as tasty as Thanksgiving leftovers. But leftovers don’t just include the yummy food. Any scraps or bones that you did not incorporate into the main attraction can be reincarnated for some tasty post-Thanksgiving goodness.
Have your guests bring reusable containers and send them home with any leftovers.
If you cooked a turkey, save the carcass and make a yummy soup.
Make delicious and snackable chips with leftover apple skins or potato skins
Compost any food scraps that you could not use.
We love this illustration by BRITTANY HOLLAND-ZELLER for goingzerowaste.com showing how much food to estimate per person.
