It’s a time of giving and abundance, but the holidays can also bring lots of leftovers. The USDA reports that we throw away 35 percent of our turkey is trashed annually, about 200 million pounds of meat in the U.S. (not including bones) or 130,000 average-sized birds. Because we buy more food around the holidays for gatherings with family and friends, we create more leftovers; food that slowly shuffles to the back of the fridge, eventually rotting into forgotten land.

When we finally toss it out, we also throw away all the natural resources needed to grow the food, such as water, land and energy. Then the aging leftovers emit methane, a greenhouse gas 22 times more powerful than CO2.
At Epicurean Group, food waste equals money waste and our kitchens work hard to eliminate it, incorporating systems and philosophies such as:

Know thy customer: Knowing our customers’ likes and dislikes and being able to respond quickly to changes in eating habits is key. By comparing sales to POS trends and other methods, we’ve become experts at determining how much is needed without running out or making way too much.

Batch cooking: Say we prep 100 orders for service one day. Our kitchens policy is to stagger when we fire the meals – 25% at opening, 50% more during lunch rush, and the last 25% only as needed. Anything not fired gets incorporated into other meals.

Second life for leftovers: If we end up with too much food, (for example, we prepare for 400 guests and only 100 show up) we work with Food Runners, St. Anthony’s, Second Harvest Food Bank and social service programs to donate the meals to people in need.

Want to change the trajectory in your own home this holiday? First, make room for new leftovers by eating the food already in your freezer. Additionally, build a to-go supply of yoghurt tubs and glass jars for party guest takeout. Clear containers are preferable, making sure to label with dish name and date. If people know what’s inside the carton, chances are greater they will eat it.

Consider a leftover restoration as well– a renaissance of turning one dish into another like making stock out of the turkey carcass. Here’s more ideas and a “new do” for the rest of your Thanksgiving meal:

Turkey meat: shred the meat and sauté with any leftover green beans and corn. Add cilantro, mint, chilis, fish sauce, soy sauce and garlic. Serve in a lettuce leaf.

Stuffing: sauté stuffing in olive oil and butter, then top with a fried egg

Winter Squash: mash together with almond butter for a spread on rice cakes or toast

Cranberry Sauce: whisk in some chicken or vegetable stock, add sautéed shallots or leeks and thicken with butter or roux to use as a sauce for pork or tempeh.

For additional tips on reducing holiday food waste, check out this link sponsored by US Department of Agriculture (USDA).