Hol­i­day Help

Martha Stewart Living - - Good Living -

About 200 mil­lion pounds of turkey alone are tossed over Thanks­giv­ing. But we can be grate­ful with­out be­ing waste­ful. Here’s how.

GET SMART ABOUT POR­TIONS For a huge meal with sides, you don’t need to make enough serv­ings of mashed po­ta­toes or stuff­ing to match the num­ber of peo­ple eat­ing, says food-waste ex­pert Dana Gunders. She rec­om­mends the Guest-ima­tor calculator at savethe­food.com, which lets you in­put the num­ber of din­ers (sorted into lit­tle, big, and aver­age eaters), the num­ber of days of left­overs you want, and the types of dishes you’re mak­ing, then churns out the right quan­ti­ties.

SHARE LEFT­OVERS FROM YOUR OF­FICE PARTY 412 Food Res­cue’s Leah Lizarondo sug­gests ask­ing cater­ers be­fore you hire them if they can do­nate sur­plus food: “Es­pe­cially dur­ing the hol­i­days, there are a lot of cater­ers who will make sure any­thing that isn’t eaten goes to some­one who can use it.” If ev­ery­one says no, Gunders rec­om­mends find­ing a lo­cal food- col­lec­tion or­ga­ni­za­tion: “Most cities have one that will take pre­pared food,” she says. Or list a smaller num­ber of par­ty­go­ers than you re­ally have. “Cater­ers al­ways over­es­ti­mate, so cut it by 5 to 10 per­cent— you might not have those ex­tras to give.”

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