Season’s Eatings: Tips for Sustainable Cooking
October 30, 2025
Small changes in the kitchen help prevent waste and protect waterways.
Here are tips for feasting responsibly and making sustainability part of your Thanksgiving tradition:
Love your leftovers: Don’t let good food go to waste. Turn turkey bones into broth, transform mashed potatoes into pan-cakes, convert vegetable scraps into home-made stock or send guests home with a container of goodies. Freeze extra herbs in olive oil for easy cooking later.
Plan the plate: Overcooking leads to wasted food. Use a portion calculator to plan the menu, and shop with a list to avoid buying extras that won’t be used. Try using dishes, glassware, flatware, tablecloths, cloth napkins and natural decor instead of disposable items.
Cook seasonally: Choose local, in-season produce like squash, sweet potatoes and apples. They taste better, support local farmers and cut down on transportation emissions.
Keep pipes happy: Never pour grease, oil or fat down the sink where it solidifies, clogs pipes and can cause sewer backups. Instead, pour or scrape cooled grease into a sealable container, then toss it in the trash. For larger amounts, up to 5 gallons of cooking oil can be taken to the county’s Shady Grove Transfer Station, 16101 Frederick Road, in Derwood.
Save energy: For smaller portions, use smaller electric appliances like toaster ovens, microwaves or skillets. Bake several dishes in the oven at a time to save energy.