Reduce Holiday Food Waste Sustainably

Well-stocked pantries, platters piled high, feasts that leave no one wanting … As the holidays approach, many of us experience a heightened sense of the deeply rooted connections between abundance and well-being. Not only does plentiful food ensure our physical survival; it helps cement personal relationships—arguably the raison d’être of our festive gatherings.

A nurturing impulse on overdrive

In a world where social and economic forces pressure us to buy much more than we need, our desire for security and connection can easily lead to overstocking and overcooking. If our supply of holiday leftovers then exceeds our appetite, energy, or freezer capacity, chances are high that food will end up in the compost—or, worse, the landfill.

The downside of abundance

Recent studies suggest that nearly 50 percent of food produced in Canada is wasted, with food accounting for roughly 30 percent of Canadian household waste. Food waste contributes to greenhouse gas emissions and corresponds to a significant—preventable—waste of energy, resources, and money.

While spoiled food isn’t the kind of vision we want dancing in our heads over the holidays, we can nevertheless use our awareness of the problem to make choices that will nurture both our loved ones and the environment.

Planning tips for a low-waste holiday

Estimate realistically

Instead of guessing and rounding up, take a moment to figure out how much food you’ll need. Alternatively, consult an online portion calculator such as Save the Food and/or the many practical suggestions at Love Food Hate Waste.

Take stock before you shop

Check your fridge and pantry, then make shopping lists and menu plans based on what you already have. Organizing this way will help you avoid duplicate purchases and take advantage of such things as forgotten veggies in the freezer or partly used containers of baking ingredients.

Time it right

In the weeks before the holidays, use up aging food to make room in your fridge and cupboards. When shopping for big holiday meals, save the most perishable items for last.

Smart serving

The way we serve food can make a difference.

• For multi-dish meals, allow guests to serve themselves—a format that increases the likelihood of people getting only what they’ll eat on their plate.
• Consider reducing the number of separate dishes you serve and focusing on one “showstopper” creation (think timpano or vegetarian koulibiac).
• Prevent food spoilage by making sure perishables are cleared from the table and safely stored within two hours (one hour, if the ambient temperature is above 32 C/90 F.)
• If your company includes young children, start them with small portions and let them come back for seconds.

Rethinking leftovers

While effective planning is the best way to avoid waste, a variety of post-holiday strategies can help you deal with food that’s still hanging around after the main event.

• Instead of treating leftovers as reruns, think of them as ingredients for interesting new meals. Experiment with novel treats such as vegetable waffles, turkey tacos, or potato falafel. Check out the UK Waste and Resources Action program website,
• Love Food Hate Waste, for its easily searchable bank of leftover-focused recipes for more ideas.
• Where possible, store leftovers in clearly labelled containers. If you’re unlikely to use something within a few days, freeze it while it’s still fresh.
• To cut down on leftover food quantities, send guests home with care packages, or see if a community fridge near you will accept contributions.

A meaningful holiday meal satisfies more than just appetites. With a will to cut back on waste and a little planning, we can offer abundance without excess. Bon appétit!

This article was originally published in the November 2025 issue of alive magazine.