Thanksgiving is the biggest home-cooked meal of the year in the U.S., and it also makes one of the biggest piles of wasted food. The good news is that most of that waste happens in our own kitchens, so your family can cut it with a little planning before the meal and a plan for the leftovers after.
Quick answer: ReFED estimated that about 320 million pounds of Thanksgiving food, worth about $550 million, would be wasted across the U.S. in 2025. That is roughly 267 million meals, and turkey makes up about 40% of what gets thrown away.
Want to see what food waste and your everyday diet add up to at home? Try our free Food & Diet Simulator while you plan your menu.
Thanksgiving food waste: the key numbers
ReFED is a national nonprofit that studies wasted food. In its 2025 Thanksgiving analysis, published November 3, 2025, it estimated:
- 320 million pounds of food wasted on Thanksgiving
- $550 million worth of food
- 267 million meals that could have been eaten
- 811,726 metric tons of greenhouse gas emissions (CO2e)
- 39 billion gallons of water used to grow and make food that was never eaten
- About 40% of the food tossed is turkey
ReFED has not published a 2026 estimate as of early November 2026. Its numbers have been similar year to year (its 2024 estimate was about 316 million pounds), so expect the 2026 total to land in the same range.
Why so much gets wasted
The biggest reason is simple: we cook too much on purpose. ReFED’s survey found that more than 90% of Thanksgiving hosts intentionally prepare more food than their guests need. Nobody wants to run out of food on a holiday, so big portions feel safe.
The second reason is what happens next. Leftovers get pushed to the back of the fridge, forgotten, and thrown out a week later. When food goes to a landfill, it breaks down without air and releases methane, a powerful greenhouse gas. ReFED estimated about 4,800 metric tons of methane from Thanksgiving food in landfills.
Plan portions before you shop
Good planning is the easiest way to waste less, and it saves money too.
- Count your guests. Write down how many adults and kids are coming. Young kids usually eat smaller portions, so you can buy a little less for them.
- Use the turkey rule. The USDA Food Safety and Inspection Service says to allow 1 pound of turkey per person when you buy a whole turkey. That weight includes bones, so it gives each guest a good serving with some left over. For 10 people, a 10- to 12-pound bird is plenty.
- Trim the side dishes. Most tables have more sides than anyone can finish. If you plan six sides, try five, or make smaller batches of the less popular ones.
- Assign potluck dishes. If guests bring food, ask each person to bring one specific dish. That stops you from ending up with three pies and no vegetables.
- Shop with a list. Check your fridge and pantry first so you don’t buy a second can of pumpkin you already have.
- Give the turkey time to thaw. A frozen turkey thaws in the fridge at about one day for every 4 to 5 pounds, according to USDA. Starting late can lead to a rushed, unsafe bird that gets thrown out.
Store leftovers safely
Leftovers are only a win if they are safe to eat. USDA’s leftovers guidance is easy to remember:
- Refrigerate within 2 hours. Food left out longer than 2 hours (1 hour if it is above 90°F) should be thrown away.
- Eat within 3 to 4 days. Turkey, stuffing and gravy are safe in the fridge for 3 to 4 days.
- Freeze what you won’t finish. Frozen food stays safe as long as your freezer is at 0°F. For the best taste, use frozen leftovers within 2 to 6 months.
- Reheat to 165°F. Use a food thermometer to check reheated turkey.
Cut the turkey off the bone before you store it, and use shallow containers so it cools fast. Label each container with the date. Our guide on how to label your fridge with FIFO stickers shows a simple first-in, first-out system.
Creative ways to use leftovers
Turkey is the most-wasted food on Thanksgiving, so give it a plan:
- Turkey soup. Simmer the carcass with onion ends, carrot peels and celery tops. Our zero-waste vegetable broth guide works the same way.
- Sandwiches and wraps. Turkey, cranberry sauce and a little stuffing make an easy lunch.
- Quesadillas, tacos or fried rice. Chopped turkey and leftover vegetables fit almost anywhere.
- Mashed potato cakes. Mix cold mashed potatoes with an egg and pan-fry them.
- Freeze the extra herbs. Leftover sage, thyme and rosemary keep well if you freeze herbs in olive oil.
- Send food home. ReFED suggests having to-go containers ready so guests take leftovers home.
If you’re out of ideas, a free leftovers app can suggest recipes from what’s in your fridge.
Compost the scraps
Some waste can’t be eaten: bones, peels, coffee grounds and food that sat out too long. Keep it out of the trash.
In California, a state law called SB 1383 requires every city to give residents and businesses organic waste collection. CalRecycle says the law aims for 75% less organic waste sent to landfills compared with 2014 levels. In Santa Monica and most California cities, that means food scraps go in the green bin. Check your city’s rules, because some programs take meat and bones and others don’t.
Outside California, look for a curbside food scrap program or a community compost drop-off. You can also keep a small countertop compost bin for peels and scraps while you cook.
Frequently asked questions
How much food is wasted on Thanksgiving?
ReFED estimated that about 320 million pounds of food, worth about $550 million, would be wasted in the U.S. on Thanksgiving 2025. That equals about 267 million meals. About 40% of it is turkey.
How much turkey do I need per person?
USDA recommends 1 pound of whole turkey per person. That amount accounts for bones and leaves some leftovers. For a frozen pre-stuffed turkey, USDA suggests 1 1/4 pounds per person.
How long are Thanksgiving leftovers good for?
USDA says leftovers are safe in the fridge for 3 to 4 days if you refrigerate them within 2 hours of cooking. If you won’t finish them in time, freeze them. Frozen leftovers taste best within 2 to 6 months.
Can turkey bones go in the green bin?
In many California cities, yes, because SB 1383 programs often accept all food scraps, including meat and bones. Rules vary by city, so check your hauler’s website. For a backyard pile, the EPA advises leaving out meat, fish and bones because they attract animals and don’t fully break down.
See your food impact
A smaller Thanksgiving footprint starts with everyday habits. Try our free Food & Diet Simulator to see how your family’s meals, leftovers and food waste add up over a year, and which changes make the biggest difference.
Related guides
- How to Label Your Fridge with FIFO Stickers to Cut Waste
- How to Make Zero-Waste Vegetable Broth from Scraps
- How to Use a Free App to Turn Leftovers into Meal Plans
- How to Set Up a Countertop Compost Bin in a Small Apartment
Sources
- ReFED, How Much Food Will Go to Waste This Thanksgiving? About $550 Million Worth
- ReFED, This Thanksgiving, 316 Million Pounds of Food Will Be Wasted Across the U.S.
- USDA Food Safety and Inspection Service, Let’s Talk Turkey: A Consumer Guide to Safely Roasting a Turkey
- USDA, Turkey Tips Step 4: Loving Your Leftovers
- U.S. EPA, Composting at Home
- CalRecycle, California’s Short-Lived Climate Pollutant Reduction Strategy (SB 1383)
Written and reviewed by the Accessible Sustainability Alliance editorial team. Last updated October 5, 2026.
