Many families prepare large meals during the holiday season, which often leads to significant food waste. According to the U.S. Environmental Protection Agency, nearly 32% of purchased food in an average American household is thrown away. This loss can amount to about $2,913 per year for a family of four.
Yu Meng, a youth, family and communities advisor with UC Cooperative Extension in Riverside County, researches ways households can reduce food waste. “Food waste occurs everywhere along the food chain,” said Meng, “and 48% of food waste occurs in the home.”
Meng emphasized that reducing wasted food also conserves resources such as land, water, labor and energy used in producing and transporting it. She recommends meal planning and creating shopping lists to help purchase only what is needed. “It is important you stick to your shopping list,” Meng said. “Don’t shop when you are hungry because you likely will purchase more than you wanted to, and oftentimes those are unhealthy options.”
Her research found that people often prepare more food than necessary when hosting gatherings—a common occurrence during holidays. “By planning meals, you can cook the right amount for the number of people you expect to feed,” Meng said. “If you have leftovers, store or freeze them, repurpose them for other meals, feed them to your pets, or share with neighbors.” She cautioned pet owners to check ingredients before feeding leftovers to animals.
Unopened packaged goods like canned foods that will not be used can be donated to local charities or food banks. For any remaining inedible scraps or spoiled items, Meng suggests using compost bins or green waste containers instead of throwing them in the trash.
The UC Master Food Preserver Program provides information on safely preserving extra food by canning, freezing or drying; classes and resources are available at https://ucanr.edu/program/uc-master-food-preserver-program.
