Food waste skyrockets during the holiday season. With a little planning, you can save money, waste less, and leave more time for celebrating. Caterers and restaurants use simple formulas to avoid over-preparing. A good rule of thumb is to plan for 10 to 20% more guests than the number of RSVPs to account for new additions or hungry guests.
Meal Planning That Cuts Waste and Costs
Guests tend to eat and drink more in the evening than during the day
Serve lighter menus for morning or afternoon gatherings
Napkins encourage snacking, while plates suggest a full meal
Buffet-style meals often lead to over-serving. Smaller salad plates can help guests take what they need without overloading
Include foods that are easy to repurpose if not eaten. Rolls, nuts, and veggie trays can be used in future meals, unlike items that are harder to reuse, such as heavily sauced appetizers.
Drink Smarter, Waste Less
Estimate two drinks per guest in the first hour and one drink per hour after that. For a four-hour event, plan for four drinks per person. This helps reduce leftover beverages and unnecessary purchases.
Cocktail party without a meal: 4 to 6 bites per hour
Cocktail party before a meal: 6 bites total
Cocktail party as the main meal: 8 to 10 bites per hour
Lunch Entrees
Protein: 4 to 6 oz.
Chilled salad: 4 oz.
Pasta as side: 3 oz.
Pasta as main: 6 oz.
Bread: 1 roll
Dinner Entrees
Protein: 6 to 8 oz.
Starter salad: 1 large handful
Pasta as main: 6 to 8 oz.
Hot sides: 3 to 4 oz.
Bread: 2 rolls
Leftovers That Don’t Go to Waste
If you have extra food, freeze it or send it home with your guests. Encourage them to bring reusable containers to cut down on single-use packaging.
For food that can’t be eaten, make sure it goes in your green bin. Recycling food scraps and yard waste keeps organic material out of landfills, where it would otherwise create climate pollution. 97% percent of required communities now offer organics recycling. By composting food scraps and rescuing surplus food, we can cut 3 million cars’ worth of climate pollution each year.
With a little preparation, you can host a joyful holiday gathering that is easier on your wallet and the planet.
Food waste skyrockets during the holiday season. With a little planning, you can save money, waste less, and leave more time for celebrating. Caterers and restaurants use simple formulas to avoid over-preparing. A good rule of thumb is to plan for 10 to 20% more guests than the number of RSVPs to account for new additions or hungry guests.
Meal Planning That Cuts Waste and Costs
Include foods that are easy to repurpose if not eaten. Rolls, nuts, and veggie trays can be used in future meals, unlike items that are harder to reuse, such as heavily sauced appetizers.
Drink Smarter, Waste Less
Estimate two drinks per guest in the first hour and one drink per hour after that. For a four-hour event, plan for four drinks per person. This helps reduce leftover beverages and unnecessary purchases.
Beverage Serving Guide
Set out labeled bins for empties and don’t forget to cash in your CRV labeled beverage containers (including wine and liquor). Find your nearest site at BottlesAndCans.com.
Food Quantities at a Glance
Appetizers
Lunch Entrees
Dinner Entrees
Leftovers That Don’t Go to Waste
If you have extra food, freeze it or send it home with your guests. Encourage them to bring reusable containers to cut down on single-use packaging.
For food that can’t be eaten, make sure it goes in your green bin. Recycling food scraps and yard waste keeps organic material out of landfills, where it would otherwise create climate pollution. 97% percent of required communities now offer organics recycling. By composting food scraps and rescuing surplus food, we can cut 3 million cars’ worth of climate pollution each year.
With a little preparation, you can host a joyful holiday gathering that is easier on your wallet and the planet.
For more tips on reducing waste and recycling right, visit RecyclingReimaginedCA.com.