When you think of Thanksgiving dinner, what comes to mind? A big turkey or ham as the main course? Accent dishes such as stuffing, green bean casserole, mashed potatoes and deviled eggs? Do you ponder what you’re thankful for at this moment in your life?
However you picture your Thanksgiving dinner and how you plan to celebrate it, one thing can be certain: there are a lot of ways to waste water while preparing your meal. Water conservation is important in everyday meal prep, however, it is especially important when preparing large meals. Here are a few tips on how you can prevent wasting water by doing things a little bit different:
- Defrost your main course in the fridge rather than using the cold water soak method. Make sure to consult the packaging to determine how long you will need to defrost before it is ready to be prepared and cooked
- When making mashed potatoes, use the twice-baked method instead of boiling them to ensure that they are soft enough to mash
- When preparing your food you might need to wash your hands in between dishes such as turkey and mashed potatoes. When washing your hands, eliminate water waste by turning off water in between lathering hands and rinsing them
- Instead of automatically serving each person their own glass of water, only serve water to those who ask. This prevents water waste in case guests don’t want their water or don’t finish it. This also means one less dirty glass to wash
- When hand-washing dishes, don’t fill up the sink basin with water. Instead, get your sponge or cloth sudsy and scrub your dishes one by one and set them aside. When all dishes have been scrubbed, begin to rinse one by one
Thanksgiving is a very special holiday for many reasons and it’s a great day to spend with family and loved ones. Celebrate joyously, but celebrate sustainably!
Can you think of any other ways to conserve water when preparing meals? Comment below, we’d love to hear feedback!
For more information on the current state of the drought and water conservation, visit the blog of NRDC’s Tracy Quinn here!
By Kimberly Dallmann, GMC Writer