Econundrum: 4 Tips for Less Thanksgiving Waste

Image courtesy of Wikimedia Commons

Let our journalists help you make sense of the noise: Subscribe to the Mother Jones Daily newsletter and get a recap of news that matters.

Thanksgiving is here. Family! Friends! Food! Leftovers! Garbage. This year I’m going to try really hard not to make a trough of stuffing so immense that half of it ends up in the compost bin.

A new study from the British anti-food-waste group Waste & Resources Action Programme (WRAP) found that the average British household produces 463 pounds of avoidable food and drink waste per year, the packaging, shipping, distribution, and cooking of which creates the equivalent of 1,764 pounds of CO2. That’s about the same as all the members of a household flying from NYC to Charleston, South Carolina, or a quarter of the emissions produced by a household’s yearly driving miles.

The problem isn’t unique to Great Britain. In his book Waste: Uncovering the Global Food Scandal, Tristram Stuart writes that 50 percent of all food in the US is wasted—enough to feed all the hungry people in the world three times over. Stuart aims much of his criticism at industrial food wasters—farms, warehouses, supermarkets, and restaurants. But he has a few smart recommendations for consumers who want to reduce household food waste, too. Lesson #1: Expiration dates are not always what they seem.

When you’re doing your thanksgiving shopping, keep in mind Stuart’s smart tips for decoding dates:

  1. Understand the difference between “best before” and “use by” dates: “Best” is merely a suggestion, while “use” refers to bacteria growth and safety.


  2. “Sell by” dates are “meant to help shop staff manage stock, and should be completely ignored by consumers,” Stuart writes.


  3. Be very, very wary of dates on packaged produce. “Anyone can tell when a piece of fruit has started to go wrinkly, and decide for themselves whether it is fit to eat.”


  4. Keep your house cool. In addition to saving on your heating bill and reducing your energy use, some foods stored outside the fridge (especially fats like butter and oil) will last longer.



Headshot of Editor in Chief of Mother Jones, Clara Jeffery

It sure feels that way to me, and here at Mother Jones, we’ve been thinking a lot about what journalism needs to do differently, and how we can have the biggest impact.

We kept coming back to one word: corruption. Democracy and the rule of law being undermined by those with wealth and power for their own gain. So we're launching an ambitious Mother Jones Corruption Project to do deep, time-intensive reporting on systemic corruption, and asking the MoJo community to help crowdfund it.

We aim to hire, build a team, and give them the time and space needed to understand how we got here and how we might get out. We want to dig into the forces and decisions that have allowed massive conflicts of interest, influence peddling, and win-at-all-costs politics to flourish.

It's unlike anything we've done, and we have seed funding to get started, but we're looking to raise $500,000 from readers by July when we'll be making key budgeting decisions—and the more resources we have by then, the deeper we can dig. If our plan sounds good to you, please help kickstart it with a tax-deductible donation today.

Thanks for reading—whether or not you can pitch in today, or ever, I'm glad you're with us.

Signed by Clara Jeffery

Clara Jeffery, Editor-in-Chief

payment methods

We Recommend