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An estimated 126 million pounds of food, worth about $400 million, will go uneaten this during the Fourth of July weekend. That is about 20 percent of the food meant to be eaten this Independence Day, according to ReFED, a national nonprofit working to end food waste by leveraging data and connecting individuals to help foster large-scale change within the food ecosystem. ReFED calculated the amount based on a survey conducted by the American Farm Bureau Federation.

The most popular, and costly, type of wasted food is beef. More than half of the methane emissions from wasted food on Independence Day come from beef, according to ReFED. These emissions are equal to the emissions generated by powering 50,000 American homes for a year. Other high-waste foods include ice cream, pork, and potato chips.

The waste associated with the Independence Day holiday does not just occur when consumers fail to eat it. It can be measured throughout the food ecosystem lifecycle. The wasted used to produce this food can supply about 14 days of residential waster use throughout the state of California, according to ReFED.

Fourth of July Food Waste Reduction Tips

  • Buy only what you need: Plan out your meal ahead of time. That way, you only buy what you know people want. You also avoid impulse buying. You reduce food waste and save money!
  • Storage is key: Explore the best way to store different types of produce to keep them fresh for as long as possible – learn what goes on the counter, what belongs in bags, what should or shouldn’t be pre-washed. And don’t forget about your freezer. Many foods can be frozen for later use, like rolls and hamburger and hot dog meat.
  • Love your leftovers: Make sure you eat your leftovers. Instead of letting them droop in the back of the fridge, try folding them into new meals. Got some roasted veggies from last night’s dinner? Throw them into an omelet for breakfast or a salad for lunch. Leftover chicken? Shred it up and make tacos or toss it into a stir-fry.


Table to Table is New Jersey’s first and largest food rescue nonprofit, bridging the gap between food being wasted and people facing food insecurity. We work with food businesses of all types to rescued fresh, nutritious surplus food, and deliver it for free to 300+ social service organizations, pantries, shelters, community produce markets and centralized distribution hubs. Through our community partnerships, Table to Table reaches families, children, veterans, older adults, and others in need, improving food security, nutritional access, and better health. Since 1999 we have rescued more than 120,700 tons of nutritious food—enough for 241,400,846 million meals—and delivered it to our neighbors in need, while also saving over 544 metric tons of methane from impacting climate change by preventing food waste.

By Nicolle Walker

As a personal chef, I am always thinking about the next meal that I am making. And as a food access advocate and Table to Table volunteer/emerging leader, I am always thinking about how to make sure that food waste becomes a thing of the past. 

Thanksgiving is one of those holidays that begs for excess. The “once-a-year” meal promises leftovers galore, but how many days in a row can we really eat “gobbler” sandwiches? I have some new ideas to transform that turkey and sides into new meals that you will want to savor, maybe even more than the traditional ones! 

Stuffing Strata

Stuffing Strata is the perfect morning after breakfast.

Before heading off to bed combine leftover stuffing with shredded turkey (or ham), any roasted veggies, eggs and cream, and a healthy sprinkle of cheese.

Cover and let sit in the fridge overnight, then bake covered at 350 degrees for 40-50 minutes for a hearty breakfast that everyone will love. 

Potato Soup

Mashed potatoes almost never last in my house, but if you find yourself with extras, try making a pot of potato soup!

Bring your mashed potatoes to room temperature, then combine them in a pot with your choice of chicken or vegetable broth and whisk. Start with equal amounts of potatoes and broth, then thin until you find your desired consistency.

Serve with shredded cheddar, sliced scallions, maybe some crumbled bacon, and of course a turkey sandwich! 

These are just a few ideas about transforming Thanksgiving leftovers into delicious meals! Have a happy and healthy Thanksgiving!

Editor’s note: Nicolle Walker is a volunteer with Table to Table and a member of our Emerging Leaders Council. She is the executive chef and owner of Love & Plates.