This Thanksgiving, Americans are projected to waste an estimated 320 million pounds of food, equating to approximately $550 million worth of perfectly good meals destined for the trash.
With wholesale turkey prices up 40% from 2024, according to the USDA, reducing waste is more critical than ever for both household budgets and the environment.
The amount of food discarded is equivalent to 267 million meals that could have gone to people in need, according to ReFED, a U.S.-based nonprofit working to solve food waste.
The Thanksgiving meal is often the largest many cooks prepare annually. ReFED and NielsenIQ survey data reveals the root of the problem: more than 90% of Thanksgiving hosts intentionally prepare more food than needed.
While leftovers are a cherished part of the holiday, 12% of hosts (responsible for feeding up to 36 million people) don’t plan to manage them effectively, increasing the chance they’ll be thrown away.
The environmental cost is steep, too. The emissions associated with wasted Thanksgiving food are equal to driving 190,000 gasoline-powered vehicles for a year. Furthermore, producing the food that will be wasted required about 39 billion gallons of water.
Minnie Ringland, Senior Manager of Climate and Insights for ReFED, noted the direct financial hit: “We’re seeing general food price inflation, but in particular, USDA reports wholesale prices for frozen turkeys are 40% higher than in 2024…ReFED’s analysis indicates that 40% of what gets tossed on Thanksgiving is turkey.”
To help households keep their food waste in check and maximize their savings, the U.S. Department of Agriculture (USDA) Food Loss and Waste Liaison and ReFED recommend adopting these simple strategies before and after the big meal:
Before the Meal: Plan and Serve Smart
Shop with a List: Avoid impulse purchases by making a detailed list based on your guest count. A good rule of thumb is to plan for one pound of turkey per person, or one-and-a-half pounds if you want ample leftovers.
Scale Down: For smaller gatherings, consider cutting recipes in half or only preparing the family’s top favorite side dishes. Serve one type of roll or dessert instead of several.
Serve Smartly: Opt for a buffet or family-style meal where guests serve themselves. This helps prevent over-plating, and using smaller serving spoons encourages portion control.
After the Meal: Repurpose and Store
Maximize Leftovers: Since leftovers are a tradition, have to-go containers ready for guests, or ask them to bring their own. Nearly half of hosts already send guests home with food (45%).
Be Creative: Transform leftovers into new meals. Turkey can be used for chili or stock, extra mashed potatoes make great breakfast fritters, and stale bread is perfect for bread pudding. Freeze what you can’t eat in the first few days.
Save Scraps: Freeze vegetable peelings, celery tops, and meat trimmings for future culinary creations like savory broths and hearty soups.
Donate: Consider donating any unopened, shelf-stable ingredients (like canned pumpkin pie filling or green beans) to a local food bank.
Compost: Make an effort to keep food scraps out of the landfill by using a backyard compost bin or a community composting program.