November 15, 2024 • 17 mins
Ever wonder how much food we waste during Thanksgiving and its impact on our planet? With a staggering 305 million pounds of food wasted in the U.S. during this holiday alone, it's time to rethink our festive feasts. In this special episode of the Kitchen Activist Podcast, I, Florencia Ramirez, promise to equip you with practical tips and strategies to tackle this issue head-on. Whether hosting or attending, learn how to plan meals that align with your guests' preferences, helping you reduce waste and save money. By understanding what your guests enjoy, you can adjust quantities, especially of items like turkey, to ensure nothing goes to waste.
Join me as we explore five impactful steps to transform your Thanksgiving meal into a more sustainable and eco-friendly celebration. From utilizing a meal plan template to harnessing the power of community, discover how you can contribute to a waste-free holiday while strengthening bonds with family and friends. As we look forward to the podcast relaunch and exciting projects on the horizon, such as the Kitchen Activist book and Collective membership, let’s come together to celebrate a delicious and mindful Thanksgiving. Thank you for taking this journey with me towards a more sustainable future.
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
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome to the Kitchen Activist Podcast.
My name is Florencia Ramirezand I'm your host.
That has been away for a littlewhile as I hit the pause button
on this podcast, but todaybecause, as we're approaching
the Thanksgiving holiday, Iwanted to not let this moment
pass, because we are at the apexof food waste.
(00:23):
As you may have noticed, Ihaven't podcasted for a while,
but I have been busy at workfinishing the Kitchen Activist
book, which will be out inspring of 2026.
And I have been working onputting together a Kitchen
(00:44):
Activist Collective membership,which I'll be talking about more
in the next coming month or two.
I will be restarting thispodcast, beginning in December.
Right now, this is a specialepisode because I want to talk
about Thanksgiving waste and togive you some really simple ways
(01:04):
to reduce, to dial back notjust your food waste, but also
the money that we're throwingaway, which is in the billions
when we look at the collectiveamount of food that's wasted.
Let me just start with somestatistics that are just
mind-boggling, just to get usstarted with the why.
(01:25):
Why should we care about foodwaste?
These are the reasons.
We, on Thanksgiving alone,throw away 305 million pounds of
food in the United States, thatis equivalent to 2933 million.
So there's so much talk aboutthe cost of groceries.
(01:47):
We could dial back what wespend on groceries immediately
by planning.
I have a meal plan templatethat I hope you're going to
download.
It is a key component todialing back your food waste,
but also the money wasted.
If you consider a 20-poundThanksgiving turkey that's
(02:09):
conventionally raised right nowwhen I looked it up, it's about
$50 for a 20-pound turkey.
The average waste for oneturkey is 40%.
We're throwing away 40%.
So a $50 turkey we're throwingaway $20 right off the bat.
Now if you are someone who'spurchased a pasture-raised
(02:33):
turkey from a small-scale farm,that price for a 20-pound turkey
will be between the range of$80 to $100.
So if you're throwing away 40%easily, you're throwing away
about $40.
I'm going to keep this nice andshort and just dial in on five
(02:56):
key action steps that you cantake right now.
This is why I wanted to postthis now.
We have a couple weeks beforeThanksgiving so that you can
start now to dial back your foodwaste.
This is especially the case ifyou are hosting Thanksgiving, so
(03:16):
you are the person who iscoordinating.
But even if you are notcoordinating or hosting this
year.
You can still make some bigimpacts and dial back food waste
by getting involved, askingwhoever the host is for this
Thanksgiving meal if you canhelp them to come up with the
(03:38):
meal plan.
My guess is that any host willbe happy to accept help with
organizing the event, especiallyif that means it'll save them
money.
So this is a place where youcan especially help the host,
and if you are the host, this issomething to do right away.
(04:00):
Action step one it is to planyour meal thoughtfully.
This means start writing downyour Thanksgiving menu the
turkey mashed potatoes, greenbean casserole, cranberry sauce,
green bean casserole cranberrysauce like all of the things
that you normally serve or areserved at your Thanksgiving
(04:22):
feast.
Now take that list and ifyou're technologically savvy,
you can turn this into a surveythat gets sent to all of your
guests, so like a, to see who infact likes those dishes.
But for me, putting together apoll is too difficult, but I
(04:42):
want to achieve this is justsimply with a text, and in the
text message listed all thethings and asked if you could
just put a tally and let me knowif you like that particular
entree or side dish.
When I did it last year.
I found out that nobody likedthe green bean casserole, so
(05:08):
that immediately was taken offthe list.
I also learned that only oneperson liked the cranberry sauce
.
I also learned that only oneperson liked the cranberry sauce
.
I just let that person decidewhether or not they wanted
cranberry sauce at ourThanksgiving meal.
That is such a simple way toreduce food waste and dollars
wasted at Thanksgiving.
(05:29):
Just find out what people likeand how many people like it.
Once you figure out how manypeople like a particular dish,
that information is so importantfor the person who's making
that dish.
So if it's the host who'smaking everything, or if it's a
potluck style, then thatinformation is given to whoever
(05:52):
is making that dish.
For example, sweet potatocasserole.
Seven people at yourThanksgiving feast like that
dish.
So let whoever is making thatsweet potato casserole know that
they only need to make enoughfor that particular amount.
(06:14):
So instead of doubling therecipe, maybe really all they
have to do is half a reciperight, or cut a recipe in half.
The next action step is tore-evaluate your turkey size.
You have the data collectedfrom either your poll or just a
really simple text message ofwho eats turkey.
(06:39):
We know that each person eatsabout half a pound of turkey and
I actually think that's on thehigher side.
I've even seen some articlesonline suggest you should have a
pound of turkey per person.
That right there is why we arethrowing away 40% of it, because
most people are not eating apound of turkey, and this is
(07:03):
especially the case for youngerchildren.
I know in my family none of thekids like turkey.
Maybe one kid liked it, butnobody likes turkey.
Evaluate that, find out and thenadjust.
I would start with half a poundand then go down from there.
Probably most people would sitat a quarter pound of turkey.
(07:25):
So that will give you a senseof how big should your turkey be
.
But remember, most turkeys arequite large.
When I gave the statistic for20 pounds, it's because most of
the turkeys you find at thegrocery store are large turkeys,
are 20 pound turkeys, but itcould be that you're not going
(07:47):
to eat anywhere close to thatand you also know from past
experience that nobody iswanting to eat turkey leftovers.
Four days after and even whenyou freeze it, it never comes
out of the freezer and it'snever seen from again until it
hits the trash can months oryears later.
(08:09):
So reevaluate the size of thatturkey, or even if you want a
turkey at all.
What I've done in the past is,if I know that we have a small
party or a small subset ofpeople who want turkey, we'll
roast a chicken instead, and,quite frankly, it's much easier
(08:31):
to roast chicken than it is toget turkey right.
There's a reason why every yearyou hear chefs talking about
ways to keep turkey from dryingout.
Because it does dry out,because it's such a big bird
it's really difficult to cook itright.
But that's not the case forchicken.
So why not have a delicioussmaller poultry dish on your
(08:52):
table?
That's just.
It's juicier, it's moist andthere won't be that same level
of waste, if any waste at all.
Maybe turkey shouldn't even beserved, or chicken, if nobody is
interested, stop serving thepoultry.
We make our own traditions right.
(09:12):
Each family has their owntradition within these larger
traditions, of these largerholiday traditions.
One year, what we did?
Because my kids were youngerand nobody liked turkey actually
, nobody in the family besidesmy husband and myself really
liked any of the side disheseither.
(09:33):
So we just had a completelydifferent menu, which was pozole
.
Everybody liked pozole.
They loved the idea of having achicken pozole.
So that's what we made.
And for me, I love to havestuffing on my Thanksgiving
table.
I love stuffing because itreminds me of when I was a
(09:54):
little girl and I helped my mommake stuffing.
I just made a very smallportion of stuffing from scratch
, just for myself, and I justate it that day and the next day
and I was satisfied and therewas no waste.
So that's another way.
Another action step is to shopsmarter.
(10:14):
So once you've collected thedata, once you've decided how
much turkey you should buy orwhether or not to serve turkey
at your Thanksgiving table, itis to create a shopping list
Before you head to the store.
You want to shop your pantryand your refrigerator first, and
(10:35):
also your garden and yourneighbor's gardens, before you
head to the grocery store.
It's not enough just to have ashopping list.
You need to make sure that theshopping list is generated in
your kitchen when you're lookingthrough the shelves to make
sure you're not duplicating anypurchases.
This is the same thing for yourweekly shopping list.
(11:00):
Shop your kitchen first.
So, on the meal plan templatethat I have in the show notes or
in the comments, you can linkto a free template with a
shopping guide.
You will generate your mealplan, then hop over to your food
shopping list and on the verytop it reminds us to shop your
(11:20):
kitchen first and your farmer'smarket and then the grocery
store.
Easy, that is such an easy wayto reduce waste of food and
money is to shop your kitchenfirst while you're generating a
shopping list.
And it's key to have a shoppinglist period because whenever
(11:43):
you walk into a store or thefarmer's market without the list
, you will overspend Absolutely.
So you want to make sure youdial down based on the dishes
you're going to make, based onthe number of people who will be
eating that dish.
So you have so much good datato work with so that you can
(12:05):
really nail down how much foodto purchase and not a dollar
more.
Action step four cook fewerdishes and from scratch Again.
Going back to action step one,which you can hear over and over
again, is so key.
So action step one, with thatdata and the poll that you've
(12:26):
taken, will tell you whichdishes you should really cook.
Is this a year that green beancasserole goes to the wayside?
Is this a year that green beancasserole goes to the wayside,
or maybe people who aregathering at your Thanksgiving
table are really not thatinterested in stuffing, so you
(12:46):
can eliminate that from yourThanksgiving menu.
So if you're cooking fewerdishes, then there's no reason
why this year you can't cookmore of them from scratch,
because when we cook fromscratch, we control the quality
of ingredients and we reduceunnecessary waste.
(13:09):
We eliminate preservatives andso much and we use a lot less
packaging.
We use fewer, so much and weuse a lot less packaging.
We use fewer, higher qualityingredients and we support
agricultural methods that aregood for the planet, such as
organic, dry farmed, biodynamic,and this reduces food waste and
ensures that your meal ishealthier and more sustainable.
(13:32):
If others are, if this is apotluck, the same thing you can
ask.
You can't force the other homecooks who are bringing dishes to
your table to do anything, butyou can give suggestions.
You can offer a recipe witheach of the dishes.
There's ways that we canapproach it, just to invite
(13:54):
others to cook from scratch,because we all know it tastes
better when food is cooked fromscratch.
Our bodies do not need foodadditives, we do not need
preservatives, we do not needthe chemicals.
We want this feast to be as anourishing for the spirit as we
come together as a family andfriends, but also for our bodies
(14:16):
too.
It as we come together as afamily and friends, but also for
our bodies too.
So let's feed our guests andourselves the best food out
there.
Step five have a leftover plan.
You likely will have leftovers,so be prepared by having a plan
on how you're going to storeand repurpose these.
When you have the meal plantemplate, if you already know
(14:40):
you're going to have leftovers,you can plan in advance of what
those meals are going to be forthe coming week, based on the
leftovers.
Also, ask your guests to bringcontainers with them so that you
don't have to use Ziploc bagsand waste plastic to send people
with leftovers.
(15:00):
They can have their containersready to go so that they can
serve what they want to eat, notjust serve them and send them
with food that they may not evenbut they are too polite to say
anything.
Before you put all the foodaway, ask everybody to have
their containers out and to goaround and just serve themselves
(15:24):
what they want to take homethat they'll eat in the next
couple days, so the leftoverscan be enjoyed by everybody who
came to your table and nothinggets either composted or thrown
away.
So, in conclusion, those arethose five steps.
I'm going to go over them justone more time In summary.
Action step one to plan yourmeal thoughtfully this is the
(15:48):
poll, or the survey to yourguest.
The second is to reevaluateyour turkey size.
Action step three is to shopsmarter.
Make sure you're building thatshopping list while you're in
your kitchen, so you're shoppingthe ingredients inside of your
kitchen first, so you don'tduplicate purchases.
(16:08):
Action step four cook fewerdishes and cook from scratch, so
you can control thoseingredients.
And the last is have a leftoverplan and remind your guests to
bring containers with them toyour Thanksgiving feast.
I hope these five action stepshelp you to reimagine your
(16:31):
Thanksgiving meal, to be moresustainable and waste-free and
to save money.
This is a low-hanging fruit.
We can absolutely reduce thewaste that we're producing
collectively in the UnitedStates.
So check the show notes for alink to take you to a meal plan
template, and I wish you andyours the most beautiful and
(16:56):
delicious Thanksgiving this year, remembering that we have so
much more in common than wedon't.
And thank you so much forlistening and spending this time
with me, there is power in thecollective.
Be well.
Welcome to the Kitchen Activist Podcast.
My name is Florencia Ramirezand I'm your host.
That has been away for a littlewhile as I hit the pause button
on this podcast, but todaybecause, as we're approaching
the Thanksgiving holiday, Iwanted to not let this moment
pass, because we are at the apexof food waste.
(00:23):
As you may have noticed, Ihaven't podcasted for a while,
but I have been busy at workfinishing the Kitchen Activist
book, which will be out inspring of 2026.
And I have been working onputting together a Kitchen
(00:44):
Activist Collective membership,which I'll be talking about more
in the next coming month or two.
I will be restarting thispodcast, beginning in December.
Right now, this is a specialepisode because I want to talk
about Thanksgiving waste and togive you some really simple ways
(01:04):
to reduce, to dial back notjust your food waste, but also
the money that we're throwingaway, which is in the billions
when we look at the collectiveamount of food that's wasted.
Let me just start with somestatistics that are just
mind-boggling, just to get usstarted with the why.
(01:25):
Why should we care about foodwaste?
These are the reasons.
We, on Thanksgiving alone,throw away 305 million pounds of
food in the United States, thatis equivalent to 2933 million.
So there's so much talk aboutthe cost of groceries.
(01:47):
We could dial back what wespend on groceries immediately
by planning.
I have a meal plan templatethat I hope you're going to
download.
It is a key component todialing back your food waste,
but also the money wasted.
If you consider a 20-poundThanksgiving turkey that's
(02:09):
conventionally raised right nowwhen I looked it up, it's about
$50 for a 20-pound turkey.
The average waste for oneturkey is 40%.
We're throwing away 40%.
So a $50 turkey we're throwingaway $20 right off the bat.
Now if you are someone who'spurchased a pasture-raised
(02:33):
turkey from a small-scale farm,that price for a 20-pound turkey
will be between the range of$80 to $100.
So if you're throwing away 40%easily, you're throwing away
about $40.
I'm going to keep this nice andshort and just dial in on five
(02:56):
key action steps that you cantake right now.
This is why I wanted to postthis now.
We have a couple weeks beforeThanksgiving so that you can
start now to dial back your foodwaste.
This is especially the case ifyou are hosting Thanksgiving, so
(03:16):
you are the person who iscoordinating.
But even if you are notcoordinating or hosting this
year.
You can still make some bigimpacts and dial back food waste
by getting involved, askingwhoever the host is for this
Thanksgiving meal if you canhelp them to come up with the
(03:38):
meal plan.
My guess is that any host willbe happy to accept help with
organizing the event, especiallyif that means it'll save them
money.
So this is a place where youcan especially help the host,
and if you are the host, this issomething to do right away.
(04:00):
Action step one it is to planyour meal thoughtfully.
This means start writing downyour Thanksgiving menu the
turkey mashed potatoes, greenbean casserole, cranberry sauce,
green bean casserole cranberrysauce like all of the things
that you normally serve or areserved at your Thanksgiving
(04:22):
feast.
Now take that list and ifyou're technologically savvy,
you can turn this into a surveythat gets sent to all of your
guests, so like a, to see who infact likes those dishes.
But for me, putting together apoll is too difficult, but I
(04:42):
want to achieve this is justsimply with a text, and in the
text message listed all thethings and asked if you could
just put a tally and let me knowif you like that particular
entree or side dish.
When I did it last year.
I found out that nobody likedthe green bean casserole, so
(05:08):
that immediately was taken offthe list.
I also learned that only oneperson liked the cranberry sauce
.
I also learned that only oneperson liked the cranberry sauce
.
I just let that person decidewhether or not they wanted
cranberry sauce at ourThanksgiving meal.
That is such a simple way toreduce food waste and dollars
wasted at Thanksgiving.
(05:29):
Just find out what people likeand how many people like it.
Once you figure out how manypeople like a particular dish,
that information is so importantfor the person who's making
that dish.
So if it's the host who'smaking everything, or if it's a
potluck style, then thatinformation is given to whoever
(05:52):
is making that dish.
For example, sweet potatocasserole.
Seven people at yourThanksgiving feast like that
dish.
So let whoever is making thatsweet potato casserole know that
they only need to make enoughfor that particular amount.
(06:14):
So instead of doubling therecipe, maybe really all they
have to do is half a reciperight, or cut a recipe in half.
The next action step is tore-evaluate your turkey size.
You have the data collectedfrom either your poll or just a
really simple text message ofwho eats turkey.
(06:39):
We know that each person eatsabout half a pound of turkey and
I actually think that's on thehigher side.
I've even seen some articlesonline suggest you should have a
pound of turkey per person.
That right there is why we arethrowing away 40% of it, because
most people are not eating apound of turkey, and this is
(07:03):
especially the case for youngerchildren.
I know in my family none of thekids like turkey.
Maybe one kid liked it, butnobody likes turkey.
Evaluate that, find out and thenadjust.
I would start with half a poundand then go down from there.
Probably most people would sitat a quarter pound of turkey.
(07:25):
So that will give you a senseof how big should your turkey be
.
But remember, most turkeys arequite large.
When I gave the statistic for20 pounds, it's because most of
the turkeys you find at thegrocery store are large turkeys,
are 20 pound turkeys, but itcould be that you're not going
(07:47):
to eat anywhere close to thatand you also know from past
experience that nobody iswanting to eat turkey leftovers.
Four days after and even whenyou freeze it, it never comes
out of the freezer and it'snever seen from again until it
hits the trash can months oryears later.
(08:09):
So reevaluate the size of thatturkey, or even if you want a
turkey at all.
What I've done in the past is,if I know that we have a small
party or a small subset ofpeople who want turkey, we'll
roast a chicken instead, and,quite frankly, it's much easier
(08:31):
to roast chicken than it is toget turkey right.
There's a reason why every yearyou hear chefs talking about
ways to keep turkey from dryingout.
Because it does dry out,because it's such a big bird
it's really difficult to cook itright.
But that's not the case forchicken.
So why not have a delicioussmaller poultry dish on your
(08:52):
table?
That's just.
It's juicier, it's moist andthere won't be that same level
of waste, if any waste at all.
Maybe turkey shouldn't even beserved, or chicken, if nobody is
interested, stop serving thepoultry.
We make our own traditions right.
(09:12):
Each family has their owntradition within these larger
traditions, of these largerholiday traditions.
One year, what we did?
Because my kids were youngerand nobody liked turkey actually
, nobody in the family besidesmy husband and myself really
liked any of the side disheseither.
(09:33):
So we just had a completelydifferent menu, which was pozole
.
Everybody liked pozole.
They loved the idea of having achicken pozole.
So that's what we made.
And for me, I love to havestuffing on my Thanksgiving
table.
I love stuffing because itreminds me of when I was a
(09:54):
little girl and I helped my mommake stuffing.
I just made a very smallportion of stuffing from scratch
, just for myself, and I justate it that day and the next day
and I was satisfied and therewas no waste.
So that's another way.
Another action step is to shopsmarter.
(10:14):
So once you've collected thedata, once you've decided how
much turkey you should buy orwhether or not to serve turkey
at your Thanksgiving table, itis to create a shopping list
Before you head to the store.
You want to shop your pantryand your refrigerator first, and
(10:35):
also your garden and yourneighbor's gardens, before you
head to the grocery store.
It's not enough just to have ashopping list.
You need to make sure that theshopping list is generated in
your kitchen when you're lookingthrough the shelves to make
sure you're not duplicating anypurchases.
This is the same thing for yourweekly shopping list.
(11:00):
Shop your kitchen first.
So, on the meal plan templatethat I have in the show notes or
in the comments, you can linkto a free template with a
shopping guide.
You will generate your mealplan, then hop over to your food
shopping list and on the verytop it reminds us to shop your
(11:20):
kitchen first and your farmer'smarket and then the grocery
store.
Easy, that is such an easy wayto reduce waste of food and
money is to shop your kitchenfirst while you're generating a
shopping list.
And it's key to have a shoppinglist period because whenever
(11:43):
you walk into a store or thefarmer's market without the list
, you will overspend Absolutely.
So you want to make sure youdial down based on the dishes
you're going to make, based onthe number of people who will be
eating that dish.
So you have so much good datato work with so that you can
(12:05):
really nail down how much foodto purchase and not a dollar
more.
Action step four cook fewerdishes and from scratch Again.
Going back to action step one,which you can hear over and over
again, is so key.
So action step one, with thatdata and the poll that you've
(12:26):
taken, will tell you whichdishes you should really cook.
Is this a year that green beancasserole goes to the wayside?
Is this a year that green beancasserole goes to the wayside,
or maybe people who aregathering at your Thanksgiving
table are really not thatinterested in stuffing, so you
(12:46):
can eliminate that from yourThanksgiving menu.
So if you're cooking fewerdishes, then there's no reason
why this year you can't cookmore of them from scratch,
because when we cook fromscratch, we control the quality
of ingredients and we reduceunnecessary waste.
(13:09):
We eliminate preservatives andso much and we use a lot less
packaging.
We use fewer, so much and weuse a lot less packaging.
We use fewer, higher qualityingredients and we support
agricultural methods that aregood for the planet, such as
organic, dry farmed, biodynamic,and this reduces food waste and
ensures that your meal ishealthier and more sustainable.
(13:32):
If others are, if this is apotluck, the same thing you can
ask.
You can't force the other homecooks who are bringing dishes to
your table to do anything, butyou can give suggestions.
You can offer a recipe witheach of the dishes.
There's ways that we canapproach it, just to invite
(13:54):
others to cook from scratch,because we all know it tastes
better when food is cooked fromscratch.
Our bodies do not need foodadditives, we do not need
preservatives, we do not needthe chemicals.
We want this feast to be as anourishing for the spirit as we
come together as a family andfriends, but also for our bodies
(14:16):
too.
It as we come together as afamily and friends, but also for
our bodies too.
So let's feed our guests andourselves the best food out
there.
Step five have a leftover plan.
You likely will have leftovers,so be prepared by having a plan
on how you're going to storeand repurpose these.
When you have the meal plantemplate, if you already know
(14:40):
you're going to have leftovers,you can plan in advance of what
those meals are going to be forthe coming week, based on the
leftovers.
Also, ask your guests to bringcontainers with them so that you
don't have to use Ziploc bagsand waste plastic to send people
with leftovers.
(15:00):
They can have their containersready to go so that they can
serve what they want to eat, notjust serve them and send them
with food that they may not evenbut they are too polite to say
anything.
Before you put all the foodaway, ask everybody to have
their containers out and to goaround and just serve themselves
(15:24):
what they want to take homethat they'll eat in the next
couple days, so the leftoverscan be enjoyed by everybody who
came to your table and nothinggets either composted or thrown
away.
So, in conclusion, those arethose five steps.
I'm going to go over them justone more time In summary.
Action step one to plan yourmeal thoughtfully this is the
(15:48):
poll, or the survey to yourguest.
The second is to reevaluateyour turkey size.
Action step three is to shopsmarter.
Make sure you're building thatshopping list while you're in
your kitchen, so you're shoppingthe ingredients inside of your
kitchen first, so you don'tduplicate purchases.
(16:08):
Action step four cook fewerdishes and cook from scratch, so
you can control thoseingredients.
And the last is have a leftoverplan and remind your guests to
bring containers with them toyour Thanksgiving feast.
I hope these five action stepshelp you to reimagine your
(16:31):
Thanksgiving meal, to be moresustainable and waste-free and
to save money.
This is a low-hanging fruit.
We can absolutely reduce thewaste that we're producing
collectively in the UnitedStates.
So check the show notes for alink to take you to a meal plan
template, and I wish you andyours the most beautiful and
(16:56):
delicious Thanksgiving this year, remembering that we have so
much more in common than wedon't.
And thank you so much forlistening and spending this time
with me, there is power in thecollective.
Be well.
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