By Bianca Morton, Chief Culinary Officer
As a child, I remember thinking Thanksgiving was all about the bounty of food. As an adult, I know the meal is just as important as its ability to foster community, connection, love and so much more.
The Nashville Food Project was created around our founder Tallu’s vision that we could build a longer table with enough seats for everyone. That by sitting at the table together, we could be transformed. Her vision, and the work we do daily to grow, cook and share nourishing food, embodies the true spirit of this day so centered on how food can bring people together. Tallu also saw the problem of food waste in our country — about 40% of all food is wasted — and worked to find a way to get good food onto plates and out of landfills, nourishing people while caring for the planet.
I come from a family that was good at using up food, giving leftover turkey new life as salads and pot pies. Although we were just coming up with creative ways to eat food while it was still good, I've learned that simple choices like repurposing leftovers are also a practical way for us to be good stewards and practice sustainability. By wasting less, we are positively impacting individuals, communities, and the earth.
This Thanksgiving, Americans are projected to waste upwards of 316 million pounds of food. But it doesn’t have to be this way. If every household in America made small, intentional changes, we could make it a day of celebration for people and planet. Here are a few tips to reduce food waste that I've learned and adapted during my years at the Food Project:
Plan ahead. To avoid leftovers, only cook what you’ll actually eat! If you don't need a 20-pound turkey, consider a turkey breast, whole chicken or hen, turkey wings, or even Cornish hens as substitutes. Ask everyone at your gathering to make a smaller portion of their favorite dish to share — think small bites so you can taste a little of everything without risking a food coma.
Prioritize local and fresh. Consider fresh greens and vegetables from your local farm stand or grocery. (Pro tip: our friends at Sweeter Days Farm have an onsite market now loaded with fresh, seasonal veggies for your Thanksgiving table.) By buying local, you’re cutting down on plastic packaging and transportation emissions, and piling your table high with nutrients.
Don’t shy from scraps! Did you know that you don’t have to peel carrots? Just give them a good scrub and enjoy all those nutrients in the skin! Or, chop your broccoli stalks right into your casserole. If you do have scraps, save them to make broth — it's great for braising or basting protein, flavoring pasta noodles, or adding to stuffing or gravy. That's three uses in one! Then compost if you're able.
Use ingredients in multiple dishes. Planning to bake an apple pie? Why not throw a few diced apples in your stuffing, too? Another one of our favorite multi-dish ingredients is butternut squash: it’s versatile and great in mac and cheese, carrot purees and more. As a bonus, this trick is also guaranteed to make your grocery trip less of a nightmare by shortening your list.
Find fun ways to use up leftovers. Take a page from our book and give that turkey a new life. Tired of the plain old turkey sandwich? This Friday, how about a "Thanksgiving Soul Roll:" an eggroll filled with leftovers, deep fried and paired with leftover cranberry sauce or gravy for dipping!
While Thanksgiving is a great day to start, these tips apply to your kitchen the other 364 days of the year, too! With practice, they’ll become habits. For now, I hope you can rest easy during that post-turkey nap knowing that you showed gratitude for what you have by not wasting it.
