Waste Not, Want Leftovers

‘Tis the season for GATHERINGS, and I’m here for it. But that magical time of year is also when every social gathering ends with someone pressing a gallon-sized Ziplock of mashed potatoes into your hands like it’s a party favor. And if you’re like most Americans, a good portion of those leftovers are going to die a slow, moldy death behind a half-eaten tub of hummus. Holiday food waste increases by 25% in November and December. So, WHAT to do with all of this food waste, and how can we be extra conscious about it, especially when so many people are struggling to eat enough?

Americans throw away approximately 40% of the food we produce, $218 billion (with a B) worth of food annually. Here’s what happens: we buy groceries with the best intentions (hi, Kale!), they sit in our fridge getting progressively mushier, and then we feel guilty when we have to throw them away a few weeks later. When food ends up in landfills, it produces methane, and for every ton of food waste that goes into landfills instead of being composted or prevented, we’re basically driving a gas guzzler from San Francisco to Chicago.

Companies Actually Working On It

This Danish company has rescued over 350 million meals from being wasted through their app, which connects consumers with restaurants, bakeries, and grocery stores selling surplus food at discounted prices. You pay around $4-6 for a "surprise bag" worth $12-15 of food that would otherwise be thrown away at the end of the day. They're now in 19 countries including the US, and I've personally scored some incredible pastries from local bakeries through their app. The surprise element makes it fun, and you're genuinely preventing waste rather than just buying marked-down items.

‍These delivery services rescue ugly produce that don’t meet grocery stores’ strict cosmetic standards but are perfectly good. 20-40% of produce gets rejected for aesthetic reasons alone, so by creating a market for imperfect produce, these companies are keeping millions of pounds of food out of landfills.

This innovation has been a little…controversial due to a lot of disinformation. They’ve developed an edible, plant-based coating that doubles or triples the shelf life of produce. Their coating is made from materials found in peels, seeds and pulp of fruits and vegetables and it slows down water loss and oxidation - the two main factors that cause produce to spoil. They’re now in major retailers like Kroger and Costco, which means it’s scaling in a big way.  

I’ve talked about Mill before, but their food waste bin dries and grinds your scraps overnight into nutrient-rich grounds that can be added to your garden or sent back to Mill to become chicken feed. This is a great option if you don’t have citywide composting in your town.

This company’s software enables manufacturing, wholesale and retail trading partners to get tough inventory to the right homes at the right prices.

This app partners with grocery stores to sell food nearing its best-by-date at up to 50% off. They’ve diverted over 100 million pounds of food from landfills while saving shoppers over $250 million. Win-win-win? I think so.

Here’s What You Can Do:

Save The Food’s Guest-Imator: If you’re hosting, you can use this meal planning tool to make sure you’re not accidentally making enough green bean casserole for the entire Kelce family plus their teammates.

The Monday Night Audit: Take 10 minutes every Monday (why Monday? Because Sundays are too scary already) to see what needs to be eaten this week and move older items to the front. It sounds annoyingly organized, but works once you get in the routine.

Embrace the “Eat Me First” Box: Designate one clear container in your fridge for items that are approaching their expiration date. Having everything visible in one place means you’re more likely to actually use it. This has saved countless containers of yogurt and random vegetables from God knows when.

Learn What Actually Needs To Be Refrigerated: Tomatoes, onions, potatoes and garlic actually last longer at room temperature. Herbs can be stored like flowers in a glass of water, which extends their life significantly.

Master the Art of the “Whatever’s in the Fridge” Meal: Keep versatile ingredients on hand - eggs, pasta, rice, canned beans so you can turn random vegetables into actual meals: Frittatas, fried rice, pasta primavera, and soups.

And finally…some of our favorite Thanksgiving leftovers ideas (aside from Ross’s The Moistmaker…obviously)

DIY Recipe Ideas:

1. Turkey Soup: Use leftover turkey bones, veggies, and herbs to make a nutrient-forward broth.
2. Stuffing Frittata or Muffins: Transform leftover stuffing into a breakfast or snack.
3. Cranberry Sauce Smoothie or Glaze: Blend into smoothies, swirl on yogurt, or glaze roasted veggies.
4. Mashed Potato Croquettes: Mix leftover mashed potatoes with herbs, shape, and pan-fry.
5. Pie Parfaits: Layer leftover pie with yogurt or whipped cream for single-serving desserts.