Smart Planning Before the Feast
One of the most effective ways to reduce food waste is planning meals realistically. Tailor portion sizes to the actual number of guests, rather than cooking for a crowd when only a few are attending.
Tips for planning:
- Make a meal plan and shopping list: Stick to what you need and avoid impulse buys.
- Know your portions: Use online calculators to estimate servings per person.
- Coordinate dishes: If guests are bringing food, plan together to avoid duplicates.
Storing and Saving Leftovers
Proper storage is key to keeping holiday meals safe and edible. Once the meal is over, leftovers should be refrigerated within two hours to prevent bacterial growth. Use refrigerated leftovers within 3 to 4 days or freeze to extend their use.
Other Ideas for leftovers:
- Freeze portions: Frozen leftovers are best used within 2-6 months for best quality but will keep indefinitely in the freezer. Package carefully to prevent freezer burn
- Repurpose meals: Turn mashed potatoes into soup or turkey into tacos.
- Label containers: Note the date to track freshness.
Creative Ways to Reduce Waste
Holiday specific strategies:
- Share leftovers: Send guests home with food in reusable containers.
- Use smaller serving utensils to reduce plate waste
- Donate surplus: Many local food banks accept unopened, shelf-stable items.
- Compost scraps: Fruit peels, vegetable trimmings, and coffee grounds can enrich gardens.
- Save food scraps like vegetable peels and meat trimmings to make broths; scraps can be gathered and frozen until ready to use for broth.
Author: Dan Remley, Associate Professor, O.S.U. Extension
Reviewer: Heather Reister, Extension Educator, O.S.U. Extension, Butler County





