18 November 2024

It has been suggested that one reason Americans voted for Trump was the price of groceries. It is also estimated (ReFED) that Americans will waste 316 million pounds of food this Thanksgiving (throwing away $556 million worth of groceries in one day). Apparently more than half of that waste comes from only two foods: turkey and milk.

American farmers raise over 5 billion pounds of turkeys every year, most in concentrated animal feeding operations (CAFO's) that, although they may be efficient at producing meat, also pollute the water and air, and are terrible for human and bird health. The only thing worse than raising turkeys in CAFO's is those same birds ending up in the trash. It's truly a turkey tragedy.

Instead of turkey, I'll be making this Sheet Pan Thanksgiving Dinner, but if you choose to cook turkey [but also care about the turkeys and the planet] you can follow a few simple rules:

1. Buy only as much as you need - I'm 100% all for leftovers (both planned or unplanned), but estimate what you can reasonably use and buy the right size bird. For example, if your whole family wants white meat, just buy the turkey breast.
2. Choose pasture-raised, organic and/or heritage birds if possible. These turkeys are more likely to have lived a safe, calm and healthy life. I've read that heritage birds, likes those raised by Frank Reese's Good Shepherd Farm and Network are more filling than factory-farmed birds, so you feel satisfied with less meat. Quality over quantity? Obviously, it's better for the turkey as well.
3. Go plant forward. Emphasize the vegetable sides, using meat as the “garnish”. The veggies add nutrients and visual appeal to a boring white/brown turkey plate, have a lower carbon “foodprint”, and will safely last longer in the fridge if you have any left over. Check out these colorful Orange Miso Roasted Vegetables or search any number of recipes on the world wide web!

Wasting food wastes everything. In the lead up to Thanksgiving, consider a more mindful approach. If you missed it last year, see my article on Feasting With Presence.