Ever since President Abraham Lincoln proclaimed it a national holiday in 1863, Thanksgiving has been a cherished holiday in the United States. It pays homage to the “first Thanksgiving” of 1621 when the Puritan settlers and Wampanoag people shared peace and a harvest celebration consisting of deer, corn, shellfish, and roasted meat. All these centuries later, it’s a time when friends and families gather together for a feast and the giving of thanks for their blessings. 

We’re not entirely sure when food waste became a part of the Thanksgiving tradition, but the nonprofit – ReFED – estimates that roughly 305 million pounds of food went to waste on Thanksgiving 2021. Not only is that a shameful statistic given the number of families in Gwinnett experiencing food insecurity, but it’s also wasteful from a household economics standpoint. To help you ensure that food waste is not a welcome guest at your Thanksgiving this year, Gwinnett Clean & Beautiful (GC&B) has compiled a list of five effective Turkey Day waste-cutting tips…

1. Declutter Your Pantry and Fridge – When your pantry and fridge are cluttered, it’s very easy for food to get lost in the back. Block out time to go through both, throw away (or compost) the expired or spoiled food, and donate the food you doubt you’ll eat in time for its expiration date. You might find that you already have several ingredients you plan to purchase in preparation for your Thanksgiving feast.
2. Determine the Correct Portions – Once you know who will be gracing your Thanksgiving table, it’s time to calculate the number of dishes to make and the proportions of each. For instance, if you plan to make Grandma’s traditional cornbread stuffing, but you know at least two little ones who won’t be touching it, adjust the size of your dish to fit those who will. Many cookbooks feature serving sizes in proportion to their recipes, which can be very helpful. Experts on the subject of poultry, Perdue Farms recommends roughly ½ lb. per person if you don’t plan to have any leftovers and one lb. per person if you DO want leftovers. Since turkeys are often purchased frozen, and bones + gizzards play a role in the overall weight of the turkey, Perdue suggests one or two 17-lb. turkeys to feed a guest list of 10 people. If you’re planning to offer turkey AND ham, adjust your portions accordingly.
3. Send Guests Home with Leftovers – If you plan your portions so there will be leftovers for everyone to enjoy, have reusable storage containers on hand so you can send your guests home with their own post-Thanksgiving stash. They’ll love you for it! For the leftovers you leave in your own fridge, make sure you eat them before they spoil. (See number 5 for a suggestion to enjoy them in a new way!)
4. Compost the Food Scraps and Recycle the Containers – For the food scraps that are not leftovers, add them to your compost pile. Don’t have a compost pile? This is a great time to start one! As for all those glass jars and aluminum cans you used to make your feast, be sure to rinse them out and recycle them. Don’t forget the beer cans and wine bottles! Click HERE for a list of glass recycling drop-off locations. The cans can be recycled curbside. 
5. Use Leftovers to Make New Dishes – If you feel your family might tire of your Thanksgiving leftovers as they were initially served and reheated, you can get creative with their reimagining and maybe even start a new tradition… like a Two Days After Thanksgiving Casserole. Turkey Tetrazzini is always a crowd-pleaser!  

Turkey Tetrazzini Ingredients:

(Amounts may vary based on the amount of turkey you add)

Cubed Cooked Turkey

One box Angel Hair Pasta 

Sliced Fresh Mushrooms

Diced Onion

½ Stick of Butter

One can of Cream of Mushroom Soup

½ cup of Half-and-Half

Ground Mustard

Italian Seasoning

Shredded Cheddar Cheese

Shredded Mozzarella Cheese

Shredded Parmesan Cheese

Preheat oven to 350 degrees. Cook angel hair pasta in one pot while sauteing mushrooms and onion in butter in another. When veggies are cooked, turn down the heat and add cream of mushroom soup, half-and-half, and seasonings – stir well until it’s bubbling, then turn off the heat. Drain the pasta and add it to the soup mixture along with the cubed turkey. Place this mixture in a greased casserole dish and top with the three cheeses. Bake for 30 minutes – until cheese is melted and bubbly. 

With a focus on curbing the amount of food you BUY to curb the amount wasted on Thanksgiving Day, you’re sure to experience cost savings at the grocery store. Consider making a donation to a local food pantry with the money you saved to help ensure others also enjoy a Happy Thanksgiving. Gwinnett Cares has compiled a list of local cooperative ministries and faith communities that will welcome your donations.

Curbing food waste is a big part of our mission at Gwinnett Clean & Beautiful. We proudly offer the Food Waste Warriors and Compost Connectors initiatives through our Green & Healthy Schools Program partnership with Gwinnett County Public Schools. Through it, we are fostering a new generation of environmental stewards committed to curbing food waste. 

We hope you find the list of tips above helpful! For more helpful tips, upcoming events, and the latest GC&B news, be sure to bookmark our blog at www.GwinnettCB.org and visit often! You can also connect with us on Facebook, LinkedIn, Twitter, and Instagram. 

From all of us here at Gwinnett Clean & Beautiful, we wish you a very Happy Thanksgiving! May you have much for which to be THANKFUL!