Next week many of us will celebrate Thanksgiving, often with friends and family gathered around the dinner table. I’m looking forward to watching my 20-month old daughter tuck into some sweet potato and carrot puree that my mom makes every year, and hopefully some crispy Brussels sprouts, too.
This time of year, with attention to those people who sustain us, we give thanks for health, happiness, and friendship. With so many people around the country gathering and investing in the day, it also seems like as good a time as any to think about, and give back to, that which ultimately sustains us – our environment. It is a time of year when small changes by a large number of people can add up to a big impact.
Living in California, this year I’m thinking about water. Things we eat take a lot of water to produce. One pound of beef requires 1800 gallons of water to produce and process (1). That’s equivalent to a 14-hour shower in the average American house (2). Poultry, like chicken and turkey, require less water, roughly 470 gallons per pound. Most fruits and vegetables require much less. Consider a few of the following tips to make this year’s Thanksgiving your most sustainable yet.
Lighten your bird. If you plan on roasting a turkey, try buying one that is a few pounds lighter than you normally purchase. This will allow you to reduce your water footprint, cook your bird in less time, and save you room for more fruits and vegetables (and, well, pie). Also, look for a bird that is organic and pasture-raised.
Or, go meatless. The largest environmental impact one can probably have this Thanksgiving is to go meatless and celebrate fall with a plant-based meal. Many of you are probably planning on this already. However, if you like your roasted turkey, don’t fret. Go meatless with your side dishes. Check out the mushroom gravy below; it is an ode to umami that will supplant any sausage gravy.
Buy local. Shop at your local farmers’ market for your produce and flowers.
Buy organic when you can. This will save on transportation energy costs and the produce, even if not certified organic, is more likely to be farmed in a sustainable manner. It will also help the farmer keep doing what he or she loves to do.
Drink local. Tap water tastes good. Use a filter if you want. Drinking tap instead of bottled water will save a lot of plastic and chemicals from being used.
Waste less. Save your vegetable scraps and make a vegetable stock. Compost what’s left. Stretch out your leftovers in fun and flavorful ways (more to come next week).
What are some other ways you plan on reducing your impact this Thanksgiving? Please share below. We’d love to hear them. Happy Thanksgiving!
And, here are a couple of recipes to add to your sustainable table:
Mushroom Gravy
This recipe is a variation on one I found while looking for vegetarian Thanksgiving ideas on the New York Times website. The combination of mushroom and soy is savory and delicious and will eliminate your desire for sausage or bacon in side dishes.
Roasted Squash with Mushrooms and Kale
These flavors scream fall to me. This recipe comes from Anita Lo, a veteran restaurant chef in the New York. I love Thanksgiving.
References:
1. National Geographic. The Hidden Water We Use.
2. Home Water Works.
Servings: 6-8
Mushroom Gravy:
For Roasted Squash with Mushrooms and Kale:
Mushroom Gravy:
Roasted Squash with Mushrooms and Kale
Mushroom Gravy (for 8 servings; does not include added salt):
Roasted Squash with Mushrooms and Kale (for 8 servings; does not include added salt):