Students consumed with thoughts of pumpkin pie and roasted turkey may also want to think about the impact their Thanksgiving meals will have on the environment.
UF sustainability experts offered tips for having a more environmentally friendly Thanksgiving feast.
David Eardley, the president of Gators for a Sustainable Campus, said families should consider buying locally produced foods. The shorter travel distance of local foods leads to reduced carbon emissions.
“Staying local is so important when it comes to sustainability,” Eardley said.
Eardley also said families could consider keeping the turkey but cutting back on the other animal products at the Thanksgiving meal to help lower carbon emissions.
He said raising livestock is an energy-intensive process in which a large amount of grain is needed to produce a small amount of meat.
Stephanie Sims, a program assistant with the UF Office of Sustainability, said families should also try buying fresh ingredients rather than cooking packaged foods.
Sims said packaged foods can contain unhealthy ingredients like high-fructose corn syrup.
“Keeping things fresh and simple, you know, making things from scratch, is always a good thing,” Sims said.
Sims said the holiday represents a great opportunity to bond with family.
Her family splits up leftovers from the meal, so nobody gets too much food.
She said families can jazz up leftovers by using creative new recipes found online.
Eardley also suggested families take any leftovers to a nearby shelter.
Simple steps can also be taken to prevent leftovers from being spoiled and wasted.
Keith Schneider, an associate professor in the department of food science and human nutrition, said food should not sit out for more than four hours.
Schneider also said containers of food should be spread out on different shelves in the fridge. Hot food will not cool properly if placed next to other containers with warm foods, he said.
