Six tips on how to avoid and reduce holiday food waste.

【Be realistic】


Plan in advance and don’t prepare food for 50 people if only 5 are coming to dinner.



【Freeze leftovers or give them to guests】


If you do cook too much food, encourage guests to take some home with them. Whatever is left, put it promptly in the freezer for another day. In general, food should not be left at room temperature for longer than two hours.


【Turn the leftover food into the next day’s lunch or dinner】


There are many creative recipes on the internet for using leftovers. In fact, several dishes like casseroles, goulash, fattoush and panzanella started from the desire not to waste fruits, vegetables or even excess, bread. Make sure that you store any leftovers in the refrigerator and use it as soon as possible.



【Finish leftovers before making something new】


The instinct to make something different for every meal is quite common, but before cooking a new dish, see if you have anything already prepared and still safe to eat to finish first. Alternatively, turn your old leftovers into a new dish. Just remember to avoid re-heating food and then putting it back into the refrigerator later.


【Allow guests to serve themselves so they can choose as much or as little as they want】


As nice as it is to serve people, a host might not accurately gage how much or how little someone wants to eat, and usually errs on the side of too much. Allowing guests to serve themselves means that they can choose the amount that they would like to eat.