November 8, 2023 • 19 mins
Imagine the amount of food that ends up in the trash during the Thanksgiving holiday season. What if we told you that America alone wastes 305 million pounds of food on Thanksgiving, creating a carbon footprint equivalent to 169,000 cars driving for an entire year? Pretty shocking, right? But there's a way to make a difference. During this episode, I'll share how you can play your part in reducing food waste at your Thanksgiving table. As a Kitchen Activist, you'll make the world a better place, one dish at a time. I will guide you through a simple yet practical 11-step process to reduce food waste, save money, and serve a meal your guests genuinely appreciate.
Have you ever heard of sustainable cooking? Let's break it down for you. It's all about shopping your pantry and fridge, purchasing ingredients from farms that use sustainable methods, and cooking from scratch. Not only does it save you money, but it also promotes a healthier lifestyle. But that's not all; I have a plan for your leftovers, too. Let's join forces to make this Thanksgiving different. Let's make our kitchen choices matter. After all, it's not just about cooking a meal; it's about cooking for positive environmental change. Join me towards a greener, cleaner, and more sustainable Thanksgiving.
Email me at info@eatlesswater.com for a copy of the 11 action tips.
Be resplendent,
Florencia
Start Meal Planning to Save the Planet and Money! Click Here to get started.
Join us inside the Kitchen Activist Collective. Learn more here.
Get a copy of the EAT LESS WATER book.
Reach me at info@eatlesswater.com
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Welcome.
I'm glad you're here.
Together, we will turn ourshared concern about the state
of our environment into a forcefor change.
It will require you toreimagine the role of your home
kitchen as more than a warehouseof food or a room where we cook
and gather to eat.
The time has come to enter yourkitchen with eyes open to the
(00:25):
transformative power itharnesses for the planet and you
.
The home kitchen has alwaysbeen ground zero for positive
environmental and social change.
Waiting for you to take yourposition as a kitchen activist
Now that you arrived, you willchange the world with what you
(00:46):
eat.
Welcome, I am so glad you'rehere.
(01:07):
This is the Thanksgiving episode.
This time of year is myfavorite, but I'm sure you feel
the same, that it just feelslike it goes too fast.
It comes upon us faster, itseems like, and it happens too
fast, but it's also a good timefor us to figure out ways that
(01:28):
we can slow down.
I know that that's what I'mthinking about right now is how
can I savor the season?
Because this season really is,for me, about bringing people
together that you love aroundthe table, having gratitude for
everything that we have in thepeople, especially the richness
(01:50):
of people and relationships thatwe have in our life and to
share food and communion with.
So this also is an importantepisode for me, because it is
the biggest food waste time ofthe year the entire holiday
(02:12):
season, but especiallyThanksgiving.
So chew on some of thesestatistics.
For example, on Thanksgiving,we throw away in the US 305
million pounds of food.
This waste has a carbonfootprint of 1.1 million metric
(02:34):
tons of carbon dioxide, which isequivalent to 169,000 cars
driving for a full year.
So just let's just pause onthat.
So the amount of waste that'sproduced on one day is
equivalent to 169,000 carsdriving for a full year.
(03:01):
Food holds so much power.
It holds power to heal and torepair if we understand how we
can do things better, and one ofthose ways is to waste less
food.
That same food that we waste onThanksgiving Day alone is
(03:24):
equivalent to 1 billion billiongallons of water.
It's important to start withthat because we can understand
what's at stake and figure outways that each of us
individually can do better.
So I'm going to take you througha list of 11 steps where you
(03:46):
can be a kitchen activist thisyear and reduce that food waste.
We can all contribute to thesolution, but it takes intention
.
All of us.
We're going on doing what weneed to do and sometimes we just
aren't thinking about theseparticular things, but once we
are, then it's pretty simple tomake some changes and, quite
(04:10):
frankly, these changes thatwe'll make to save food is also
saving money, and we all knowthat the cost of food has just
gone up.
For example, we're wastingabout 40% of our turkeys, but if
we were to reduce the size ofour turkeys by 40% and also
reduce the amount of money thatwe're spending on those turkeys
(04:33):
by 40%, wouldn't that be nice?
I'm going to take you throughthis list of 11 steps.
I also have the list available.
I guess the easiest way to dothis would be if you want this
list, just send me a quickmessage and I will send it to
you.
I'll also work to put this onmy Instagram account and my
(04:53):
Facebook account and some kindof slide show so that you can
see what these tips are.
So number one is to write down alist of all the dishes you
bring onto your Thanksgivingtable.
So, for example, turkey ham,mashed potatoes, gravy, pecan
pie, cranberry sauce, all of it.
Write down every single dishthat's brought to your
(05:16):
Thanksgiving table.
Whether this is something thatyou're making all on your own,
like your family, or this issomething that it's kind of a
potluck style and everybody'sbringing to the mix, it doesn't
matter.
Write down all of the thingsthat you could think of that
show up on your Thanksgivingtable.
(05:37):
And right here it's importantto say I don't want you to think
that you can't do any of thesethings if you're not hosting
Thanksgiving, because why can'twe also bring these kitchen
activism pieces to anyThanksgiving table?
So if it's your mother who'shosting or a cousin or a sister
(06:02):
or a brother who's hosting, or afriend, I'm sure that they
wouldn't mind having the help todial back food waste at their
Thanksgiving meal.
So the second step is to assessthe popularity of each of those
dishes.
Are there any of those things,any of those food items that
(06:24):
people wouldn't miss?
For example, our family is nota big green bean casserole
family or cranberry sauce family.
What are those things that youhave on your list because you
feel like it's always been, it'sbeen the tradition, or somebody
along the way brought thatparticular dish and so we just
(06:46):
do it without really thinkingabout it.
And so let's just say, forexample, if there's like green
bean casserole.
Going back to that, let's justsay there's a few people who
like green bean casserole, butthere's always like this big
casserole.
That's next, which is how canyou adjust your original menu to
(07:06):
reflect the preferences of yourguests?
Omit those unpopular dishes andadjust those quantities to
match what the preferences areof your guests?
And ways that you can find outwhat your the preferences are is
to take a poll with like GoogleForms if you're technologically
savvy or have somebody who isthat can help you to get
(07:29):
something like that together.
Or just have a family meeting.
Last year when I did this andwe, it was my family and it was
another dear friend of mine andher family who joined us.
There's always a question ofwhat do you want us to bring,
and I, for the most part, wetook care of the meal, but I had
(07:49):
the list of the dishes that wewere considering and then I sent
her that list and said how manypeople in your party like these
things?
And so there was just one ortwo or three people who like
particular things and I added itto our list and I understood
(08:11):
what are the things that wecould just cross off the list
and how much really do I need tomake for particular things?
The other thing is just toreimagine the meal altogether.
So this is with adjusting youroriginal menu like to reimagine
the meal altogether.
If it comes down to really thatnobody likes those traditional
(08:33):
menu items, why force it?
Why not just have a newtradition?
Maybe instead it should belasagna, or what we've done in
the past is chicken bozole.
It could be something newaltogether.
The big point for me is comingtogether, not necessarily having
to eat the same thing everyyear if it doesn't work for your
(08:56):
family, but instead just comingtogether and sharing a meal
together that is nutritious anddelicious and that you can all
feel the gratitude to be aroundthe table.
So the fourth thing is toreevaluate the turkey size.
Like I said earlier, we throwaway about 40% of all turkey
(09:22):
every year on that daycollectively about $293 million
worth of turkey.
So do you manage to eat all theleftovers of your turkey, or do
you get tired of thosesandwiches before the meat has
gone bad, and do you and yourguests have a plan for that
(09:44):
turkey?
In other words, if you'rehaving a big turkey, you can
have turkey-based recipes tosend home with leftovers of
turkey.
The rule of thumb is a pound ofturkey per person.
That rule of thumb obviously isnot working because if we're
throwing away 40% of our turkey,then we need to dial that back.
(10:08):
I would say, really, it'sprobably closer to a quarter
pound, to a half pound perperson, and if you are taking
that poll and you're findingthat only 10 of the 20 people
who are coming to yourThanksgiving table are going to
eat turkey, then you're justgoing off of those 10 people and
(10:32):
it's not a pound per person,it's a half a pound per person.
So I mean you're really talkingabout small size, a really
small size for a turkey.
So then maybe instead of aturkey it should be a chicken,
because turkeys are bigger birdsso it is harder to get smaller
(10:53):
turkeys.
What I've done in the past whenwe've only had Thanksgiving for
myself and Michael and the kidsand my father my kids don't eat
turkey, eat very little of it,and Michael and I do not like
having leftover turkey for daysand weeks.
So we roast a chicken, becausea chicken you can roast like a
(11:14):
three pound chicken.
So that is what we tend to dois to roast chicken, and chicken
is much easier to keep moistthan a big turkey, so that's
another idea.
Five write out your shoppinglist with the quantities.
So this is, if you're makingone dish or 10 dishes, it
(11:38):
doesn't matter if it is apotluck style and what you're
bringing to the table is, let'ssay, the sweet potato casserole.
Write down what your shoppinglist is and have an
understanding of how popular isthat dish, how many people are
really gonna eat those sweetpotatoes at the table?
Number six shop your pantry andrefrigerator first, always,
(12:02):
always, whether this is forThanksgiving or any other day.
Shop your pantry andrefrigerator first.
See what you have on hand,before you duplicate and set
yourself up to waste.
Number seven shop your farmer'smarket next.
If you are in a region whereyour farmer's market is still
(12:26):
open, because I understand manyfarmers markets are already
starting to shut down.
Mine here in California staysopen all year long and I feel
tremendous gratitude for that.
But shop your farmer's marketnext.
And when I say farmer's market,because there's things that do
not shut down here, regardlessof where you are, that are under
(12:48):
the umbrella of farmer's market.
So when I say farmer's market,that also includes those small
shops, those small foodproducers who are really working
hard to produce food using thebest ingredients that there are,
like, for example, that bakerthat's fermenting bread and is
(13:09):
using organic flowers, or evenbiodynamic flowers, like we have
here in our area.
Shopping those places firstbefore you go to the grocery
store, which is number eight.
Shop your grocery store, lastNumber nine.
Purchase ingredients grown onfarms that aren't using chemical
(13:33):
pesticides, like your farmer'smarkets, your certified organic
products in the grocery store.
And things to look for are dryfarmed, biodynamic, holistic,
manage rotationally, graze, notill fair trade.
These are all things that Idiscuss in my book Eat Less
(13:54):
Water and also here on thispodcast.
You can go back to the episodesthat I talk about specific ways
of how we can supportregenerative farming methods,
which for me, I like to think ofit as farming practices that
give back more to the land andwater and people than they take.
(14:19):
But the actual definition ofregenerative agriculture is
returning carbon into the soil,so carbon farming.
The soil is alive withmicrobiology, then that means
that soil can hold more waterand the farmer doesn't have to
(14:40):
apply as much water to thatparticular crop and the soil can
draw down carbon, which meansit's taking carbon from the sky
and putting it into the groundand taking that out of the
atmosphere, which is the leadingcause of climate change.
So you can see that theseaction steps that I'm sharing
with you are climate action.
(15:03):
This is climate action at itsbest, because if we are each
doing it at the individual level, it will add up and it will
make a change for the better.
So number 10 is to cook fromscratch, and this is one of the
reasons I love Thanksgiving somuch is because it does get many
(15:25):
of us who don't normally cookfrom scratch all the time to
cook from scratch and becausewhen we cook from scratch and
this is why I advocate forscratch cooking as much as you
can If you're currently cookingfrom scratch one time a week,
how about try two times a weekor three times a week?
So, in other words, whereveryou are now, let's work to
(15:48):
increase that, or particularthings that you always like to
eat, instead of buying dressing,making your own salad dressing,
instead of buying thosetortillas, just making your
tortillas from scratch or yourpancakes from scratch, those
kinds of things.
So when you cook from scratch,you control the story, your
(16:08):
ingredients tell and the disheswill have far fewer ingredients
and no food additives like palmoil or binders or xanthan gums
or any of those non-foodingredients that our bodies are
really having a hard timefiguring it out how to process
(16:32):
it right when.
It's not good for the planet tohave all of these non-food
ingredients and it's not goodfor our bodies either.
And the last one is to have aleftover plan number 11.
And those of you who know meknow that I used to really be
into numerology.
I was really fascinated by itfor a minute, and 11 is a number
(16:59):
that means illumination, so Ilike that this is 11 tips
because it is illuminating a newway to look at Thanksgiving and
to really start to dial backour food waste.
The 11th is to have a leftoverplan to send food home, have
(17:20):
people bring reusable containersfor their leftovers so that
they can freeze it, and haverecipes for people to think
about how they can use thoseleftovers.
And then also for yourself, asyou build out your menu for the
week following Thanksgiving oreven the week of Thanksgiving,
(17:44):
really think about how you canincorporate leftovers into your
Friday, saturday, sundayfollowing Thanksgiving or a few
days the following week.
But really, if you do a goodjob for those previous 10 tips.
Then you won't have a lot ofleftovers at the end, and that's
(18:05):
really what we're trying toachieve is to minimize the
leftovers and to minimize thatwaste.
Thank you so much for listening.
I hope you enjoyed this.
Like I said, if you areinterested in having this list,
I'm gonna work to have this onInstagram or Facebook my page
(18:26):
Eat Less Water but I have thislist to written out so you can
email me at info ateatlesswatercom for a copy.
I hope this lands in your inboxjust in time as you're starting
to think about shopping andplanning for your Thanksgiving
(18:50):
this year.
I'll be back here nextWednesday.
Thank you so much for joining me.
Together, we will change theworld with what Be well.
Let's stay connected.
Sign up for my newsletter andreceive more tips in your inbox
weekly and 15% off your firstpurchase at the Eat Less Water
(19:15):
Shop.
You can also find me on yourfavorite social media space, at
Eat Less Water.
Please remember to hitsubscribe and leave a review,
even if it's only the starrating, because every one of
them will increase the chancesof other like-minded folks to
find us.
Thank you for joining me onthis journey to Eat Less Water.
(19:38):
Together, we will write thestory of wellbeing for this
planet we have the privilege tocall home.
Meet you back here everyWednesday.
There is power in thecollective.
Welcome.
I'm glad you're here.
Together, we will turn ourshared concern about the state
of our environment into a forcefor change.
It will require you toreimagine the role of your home
kitchen as more than a warehouseof food or a room where we cook
and gather to eat.
The time has come to enter yourkitchen with eyes open to the
(00:25):
transformative power itharnesses for the planet and you
.
The home kitchen has alwaysbeen ground zero for positive
environmental and social change.
Waiting for you to take yourposition as a kitchen activist
Now that you arrived, you willchange the world with what you
(00:46):
eat.
Welcome, I am so glad you'rehere.
(01:07):
This is the Thanksgiving episode.
This time of year is myfavorite, but I'm sure you feel
the same, that it just feelslike it goes too fast.
It comes upon us faster, itseems like, and it happens too
fast, but it's also a good timefor us to figure out ways that
(01:28):
we can slow down.
I know that that's what I'mthinking about right now is how
can I savor the season?
Because this season really is,for me, about bringing people
together that you love aroundthe table, having gratitude for
everything that we have in thepeople, especially the richness
(01:50):
of people and relationships thatwe have in our life and to
share food and communion with.
So this also is an importantepisode for me, because it is
the biggest food waste time ofthe year the entire holiday
(02:12):
season, but especiallyThanksgiving.
So chew on some of thesestatistics.
For example, on Thanksgiving,we throw away in the US 305
million pounds of food.
This waste has a carbonfootprint of 1.1 million metric
(02:34):
tons of carbon dioxide, which isequivalent to 169,000 cars
driving for a full year.
So just let's just pause onthat.
So the amount of waste that'sproduced on one day is
equivalent to 169,000 carsdriving for a full year.
(03:01):
Food holds so much power.
It holds power to heal and torepair if we understand how we
can do things better, and one ofthose ways is to waste less
food.
That same food that we waste onThanksgiving Day alone is
(03:24):
equivalent to 1 billion billiongallons of water.
It's important to start withthat because we can understand
what's at stake and figure outways that each of us
individually can do better.
So I'm going to take you througha list of 11 steps where you
(03:46):
can be a kitchen activist thisyear and reduce that food waste.
We can all contribute to thesolution, but it takes intention
.
All of us.
We're going on doing what weneed to do and sometimes we just
aren't thinking about theseparticular things, but once we
are, then it's pretty simple tomake some changes and, quite
(04:10):
frankly, these changes thatwe'll make to save food is also
saving money, and we all knowthat the cost of food has just
gone up.
For example, we're wastingabout 40% of our turkeys, but if
we were to reduce the size ofour turkeys by 40% and also
reduce the amount of money thatwe're spending on those turkeys
(04:33):
by 40%, wouldn't that be nice?
I'm going to take you throughthis list of 11 steps.
I also have the list available.
I guess the easiest way to dothis would be if you want this
list, just send me a quickmessage and I will send it to
you.
I'll also work to put this onmy Instagram account and my
(04:53):
Facebook account and some kindof slide show so that you can
see what these tips are.
So number one is to write down alist of all the dishes you
bring onto your Thanksgivingtable.
So, for example, turkey ham,mashed potatoes, gravy, pecan
pie, cranberry sauce, all of it.
Write down every single dishthat's brought to your
(05:16):
Thanksgiving table.
Whether this is something thatyou're making all on your own,
like your family, or this issomething that it's kind of a
potluck style and everybody'sbringing to the mix, it doesn't
matter.
Write down all of the thingsthat you could think of that
show up on your Thanksgivingtable.
(05:37):
And right here it's importantto say I don't want you to think
that you can't do any of thesethings if you're not hosting
Thanksgiving, because why can'twe also bring these kitchen
activism pieces to anyThanksgiving table?
So if it's your mother who'shosting or a cousin or a sister
(06:02):
or a brother who's hosting, or afriend, I'm sure that they
wouldn't mind having the help todial back food waste at their
Thanksgiving meal.
So the second step is to assessthe popularity of each of those
dishes.
Are there any of those things,any of those food items that
(06:24):
people wouldn't miss?
For example, our family is nota big green bean casserole
family or cranberry sauce family.
What are those things that youhave on your list because you
feel like it's always been, it'sbeen the tradition, or somebody
along the way brought thatparticular dish and so we just
(06:46):
do it without really thinkingabout it.
And so let's just say, forexample, if there's like green
bean casserole.
Going back to that, let's justsay there's a few people who
like green bean casserole, butthere's always like this big
casserole.
That's next, which is how canyou adjust your original menu to
(07:06):
reflect the preferences of yourguests?
Omit those unpopular dishes andadjust those quantities to
match what the preferences areof your guests?
And ways that you can find outwhat your the preferences are is
to take a poll with like GoogleForms if you're technologically
savvy or have somebody who isthat can help you to get
(07:29):
something like that together.
Or just have a family meeting.
Last year when I did this andwe, it was my family and it was
another dear friend of mine andher family who joined us.
There's always a question ofwhat do you want us to bring,
and I, for the most part, wetook care of the meal, but I had
(07:49):
the list of the dishes that wewere considering and then I sent
her that list and said how manypeople in your party like these
things?
And so there was just one ortwo or three people who like
particular things and I added itto our list and I understood
(08:11):
what are the things that wecould just cross off the list
and how much really do I need tomake for particular things?
The other thing is just toreimagine the meal altogether.
So this is with adjusting youroriginal menu like to reimagine
the meal altogether.
If it comes down to really thatnobody likes those traditional
(08:33):
menu items, why force it?
Why not just have a newtradition?
Maybe instead it should belasagna, or what we've done in
the past is chicken bozole.
It could be something newaltogether.
The big point for me is comingtogether, not necessarily having
to eat the same thing everyyear if it doesn't work for your
(08:56):
family, but instead just comingtogether and sharing a meal
together that is nutritious anddelicious and that you can all
feel the gratitude to be aroundthe table.
So the fourth thing is toreevaluate the turkey size.
Like I said earlier, we throwaway about 40% of all turkey
(09:22):
every year on that daycollectively about $293 million
worth of turkey.
So do you manage to eat all theleftovers of your turkey, or do
you get tired of thosesandwiches before the meat has
gone bad, and do you and yourguests have a plan for that
(09:44):
turkey?
In other words, if you'rehaving a big turkey, you can
have turkey-based recipes tosend home with leftovers of
turkey.
The rule of thumb is a pound ofturkey per person.
That rule of thumb obviously isnot working because if we're
throwing away 40% of our turkey,then we need to dial that back.
(10:08):
I would say, really, it'sprobably closer to a quarter
pound, to a half pound perperson, and if you are taking
that poll and you're findingthat only 10 of the 20 people
who are coming to yourThanksgiving table are going to
eat turkey, then you're justgoing off of those 10 people and
(10:32):
it's not a pound per person,it's a half a pound per person.
So I mean you're really talkingabout small size, a really
small size for a turkey.
So then maybe instead of aturkey it should be a chicken,
because turkeys are bigger birdsso it is harder to get smaller
(10:53):
turkeys.
What I've done in the past whenwe've only had Thanksgiving for
myself and Michael and the kidsand my father my kids don't eat
turkey, eat very little of it,and Michael and I do not like
having leftover turkey for daysand weeks.
So we roast a chicken, becausea chicken you can roast like a
(11:14):
three pound chicken.
So that is what we tend to dois to roast chicken, and chicken
is much easier to keep moistthan a big turkey, so that's
another idea.
Five write out your shoppinglist with the quantities.
So this is, if you're makingone dish or 10 dishes, it
(11:38):
doesn't matter if it is apotluck style and what you're
bringing to the table is, let'ssay, the sweet potato casserole.
Write down what your shoppinglist is and have an
understanding of how popular isthat dish, how many people are
really gonna eat those sweetpotatoes at the table?
Number six shop your pantry andrefrigerator first, always,
(12:02):
always, whether this is forThanksgiving or any other day.
Shop your pantry andrefrigerator first.
See what you have on hand,before you duplicate and set
yourself up to waste.
Number seven shop your farmer'smarket next.
If you are in a region whereyour farmer's market is still
(12:26):
open, because I understand manyfarmers markets are already
starting to shut down.
Mine here in California staysopen all year long and I feel
tremendous gratitude for that.
But shop your farmer's marketnext.
And when I say farmer's market,because there's things that do
not shut down here, regardlessof where you are, that are under
(12:48):
the umbrella of farmer's market.
So when I say farmer's market,that also includes those small
shops, those small foodproducers who are really working
hard to produce food using thebest ingredients that there are,
like, for example, that bakerthat's fermenting bread and is
(13:09):
using organic flowers, or evenbiodynamic flowers, like we have
here in our area.
Shopping those places firstbefore you go to the grocery
store, which is number eight.
Shop your grocery store, lastNumber nine.
Purchase ingredients grown onfarms that aren't using chemical
(13:33):
pesticides, like your farmer'smarkets, your certified organic
products in the grocery store.
And things to look for are dryfarmed, biodynamic, holistic,
manage rotationally, graze, notill fair trade.
These are all things that Idiscuss in my book Eat Less
(13:54):
Water and also here on thispodcast.
You can go back to the episodesthat I talk about specific ways
of how we can supportregenerative farming methods,
which for me, I like to think ofit as farming practices that
give back more to the land andwater and people than they take.
(14:19):
But the actual definition ofregenerative agriculture is
returning carbon into the soil,so carbon farming.
The soil is alive withmicrobiology, then that means
that soil can hold more waterand the farmer doesn't have to
(14:40):
apply as much water to thatparticular crop and the soil can
draw down carbon, which meansit's taking carbon from the sky
and putting it into the groundand taking that out of the
atmosphere, which is the leadingcause of climate change.
So you can see that theseaction steps that I'm sharing
with you are climate action.
(15:03):
This is climate action at itsbest, because if we are each
doing it at the individual level, it will add up and it will
make a change for the better.
So number 10 is to cook fromscratch, and this is one of the
reasons I love Thanksgiving somuch is because it does get many
(15:25):
of us who don't normally cookfrom scratch all the time to
cook from scratch and becausewhen we cook from scratch and
this is why I advocate forscratch cooking as much as you
can If you're currently cookingfrom scratch one time a week,
how about try two times a weekor three times a week?
So, in other words, whereveryou are now, let's work to
(15:48):
increase that, or particularthings that you always like to
eat, instead of buying dressing,making your own salad dressing,
instead of buying thosetortillas, just making your
tortillas from scratch or yourpancakes from scratch, those
kinds of things.
So when you cook from scratch,you control the story, your
(16:08):
ingredients tell and the disheswill have far fewer ingredients
and no food additives like palmoil or binders or xanthan gums
or any of those non-foodingredients that our bodies are
really having a hard timefiguring it out how to process
(16:32):
it right when.
It's not good for the planet tohave all of these non-food
ingredients and it's not goodfor our bodies either.
And the last one is to have aleftover plan number 11.
And those of you who know meknow that I used to really be
into numerology.
I was really fascinated by itfor a minute, and 11 is a number
(16:59):
that means illumination, so Ilike that this is 11 tips
because it is illuminating a newway to look at Thanksgiving and
to really start to dial backour food waste.
The 11th is to have a leftoverplan to send food home, have
(17:20):
people bring reusable containersfor their leftovers so that
they can freeze it, and haverecipes for people to think
about how they can use thoseleftovers.
And then also for yourself, asyou build out your menu for the
week following Thanksgiving oreven the week of Thanksgiving,
(17:44):
really think about how you canincorporate leftovers into your
Friday, saturday, sundayfollowing Thanksgiving or a few
days the following week.
But really, if you do a goodjob for those previous 10 tips.
Then you won't have a lot ofleftovers at the end, and that's
(18:05):
really what we're trying toachieve is to minimize the
leftovers and to minimize thatwaste.
Thank you so much for listening.
I hope you enjoyed this.
Like I said, if you areinterested in having this list,
I'm gonna work to have this onInstagram or Facebook my page
(18:26):
Eat Less Water but I have thislist to written out so you can
email me at info ateatlesswatercom for a copy.
I hope this lands in your inboxjust in time as you're starting
to think about shopping andplanning for your Thanksgiving
(18:50):
this year.
I'll be back here nextWednesday.
Thank you so much for joining me.
Together, we will change theworld with what Be well.
Let's stay connected.
Sign up for my newsletter andreceive more tips in your inbox
weekly and 15% off your firstpurchase at the Eat Less Water
(19:15):
Shop.
You can also find me on yourfavorite social media space, at
Eat Less Water.
Please remember to hitsubscribe and leave a review,
even if it's only the starrating, because every one of
them will increase the chancesof other like-minded folks to
find us.
Thank you for joining me onthis journey to Eat Less Water.
(19:38):
Together, we will write thestory of wellbeing for this
planet we have the privilege tocall home.
Meet you back here everyWednesday.
There is power in thecollective.
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