Host a Zero Waste Thanksgiving (Food + Decor Made Easy)
Every year, my family hosts Thanksgiving. Over recent years, though, I’ve become focused on (a.) not going overboard and (b.) hosting with as small a carbon footprint as possible. So here are my tips for a zero-waste Thanksgiving Feast and Decorations. Read my list of tips for simple ways we can be a little more sustainable and environmentally friendly without losing our sanity.
Remember, it’s all about reducing our carbon footprint, not about being perfect; so, you don’t have to use all the ideas. Even if we all choose a few ideas that resonate with us, we will be making a dent in the loads of waste that will fill up your trash cans after the celebration.
Shop local and zero waste—I prefer to shop for my holiday food at the local farmers’ market because I can find the freshest, locally grown organic food with minimal wrapping at a low price. I plan my menu according to what is available locally. I buy everything else in bulk at my co-op.
Decorations—There is no need to buy brand-new decorations for Thanksgiving. Instead, use items you already have around the house, such as neutral-colored candles and glass vases or jars. Use natural elements like twigs, leaves, mini pumpkins, Indian corn, and flowers to create incredible Thanksgiving decorations. How about the fun idea of creating place cards made from leaves?
- Borrow Dinnerware-Do you not have enough plates, silverware, and glasses? Borrow from someone who is not using theirs. If you must get new, go shopping at a thrift store for that perfect shabby chic look.
- Use a cloth table covering and napkins-Skip disposable napkins and table clothes and use a reusable one.
- Drinks—Skip water bottles and serve tap water infused with herbs and fruits. It looks very nice. Buy beer and wine in bulk.
Save leftovers – Let your imagination turn them into new, fun dishes. (Or search Pinterest.) Give guests the leftovers in mason jars. If you’re serving a turkey, save the carcass of the turkey breast and use it as a base for making broth the next day, either on the stove or in a slow cooker.
Compost what you can’t eat—Food waste costs money, but more importantly, it is a huge environmental problem, so compost any food that cannot be eaten as leftovers.
For my family, we serve and eat a vegan Thanksgiving meal, and I have been asked what some of our must-haves on our Thanksgiving dinner are, and here are my two favorites:
Mushroom Gravy
• 3 tbsp. vegan butter
• ½ medium onion, sliced
• 4 medium white mushrooms, diced
• 3 tbsp. all-purpose flour (I use gluten-free from Cup4Cup)
• 2 cups vegetable broth
• 2 tbsp. Bragg’s liquid amino
• 1 tsp poultry seasoning
• Salt and pepper to taste
• 2 tbsp. Parsley, minced (optional)
INSTRUCTIONS
Melt butter in a skillet on medium heat. Sauté the onions and mushrooms until they are soft and the onions are translucent. Sprinkle flour over the vegetables and stir until they are evenly coated. Slowly whisk in the broth a little at a time. Add Bragg’s and poultry seasoning and whisk over medium heat until the gravy is slightly bubbling and thickening. Add seasoning. Sprinkle parsley over if using. Done!
Fruity Kale Salad
• ½ cup raw pumpkin seeds
• 8 ounces kale
• ½ cup dried cranberries
• 1 medium apple
Dressing
• 3 tablespoons olive oil
• 1 ½ tablespoons lemon juice
• 1 tablespoon smooth Dijon mustard
• 1 ½ teaspoons maple syrup
• Pink salt and ground pepper, to taste
INSTRUCTIONS
1. Toast the pumpkin seeds in a frying pan over medium heat until they are lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to ensure even toasting. Remove from the heat, set them aside to cool.
2. Remove the kale leaves from the stems and chop them into small, bite-sized pieces. Place the kale in a large salad bowl.
3. Add the dried cranberries to the bowl. Peel and chop the apple into small, bite-sized pieces, then add them to the bowl as well.
4. In a small bowl, whisk together the dressing ingredients and pour it over the salad. Toss until the salad is evenly coated with dressing. Sprinkle pumpkin seeds over the salad before serving.
