Did you know Americans will waste about 305 million pounds of food this Thanksgiving? That’s according to information from food waste nonprofit ReFED.

ReFED calculated that this year, approximately $15 in food waste will be generated by each dinner for 10 people. Production of this wasted food generates greenhouse gas emissions equal to driving 169,000 cars for a full year.

But there are some ways you can reduce your waste, according to ReFED.

One is to plan ahead by calculating the food for each person. Another tip is to develop a strategy for your leftovers by making sure you have the proper containers. Finally, it’s helpful to clean out your freezer and make room for everything you're saving.

Remember, most leftovers can stay in the fridge for 3 to 4 days. These items should be refrigerated within two hours after being cooked in a container that’s airtight, according to the USDA. Composting your food scraps is also a better option than throwing it in the trash.

If you do happen to have any cans or unopened items you didn’t use, the USDA recommends donating to your local food bank.

ENCINITAS, Calif. — Mimicking nature, employees at the Solana Center for Environmental Innovation turn food waste into nutrient-rich organic material. Through their Food Cycle composting program, residents and small businesses bring their organic waste to the center and collect finished compost for their home gardens.

“Starting out with shredded paper, coffee grounds, eggshells," said environmental educator Jennifer Galey. "Then put worms in there who start to eat food waste.”

From plastics and glass to food waste, the California nonprofit has pioneered recycling in the state for 40 years.

"People will say, is that worm poop? Yes, it is. But it's also the millions and millions of bacteria that have lived and died, as well as other organisms that help with the composting process," said Galey. "And this is how you can grow healthy food.”

But when this natural process is disrupted, food waste becomes a climate super-pollutant, emitting methane into the atmosphere.

“We continue to put layer on layer in the landfill. It does not allow it to naturally decompose and creates these noxious, climate change gases," said Jessica Toth, executive director of the nonprofit.

Food waste accounts for 20% of methane emissions in California. It's the third-largest source, trailing behind dairy manure and methane-producing belches and flatulence from cows.

Volunteers with the Solana Center are on the ground in Southern California, helping roll out the most comprehensive food recycling law in the U.S.

“It's a matter of change. And change is difficult. But this is important, important for the next generations," said Toth.

Enacted this year, the new law mandates Californians recycle food scraps and organic waste like yard trimmings. While the pandemic has delayed the rollout in some areas, cities are building the infrastructure necessary to collect organic waste: distributing green trash bins, purchasing new trucks, and hiring more haulers.

Redirecting food waste from landfills back to the soil, the state wants to cut organic waste in landfills by 75% from 2014 levels by 2025.

“Until the state-mandated that there would be no organic material going to the landfill — the infrastructure, the investment, spending on education and outreach — really did not kick in. That was really the kick in the seat of the pants that was needed," said Toth.

The Solana Center is helping businesses and homeowners understand the new law, offering resources online.

Cities in violation could eventually face fines of up to $10,000. Residents and businesses could also pay the price if they don't comply, from $50 to $500.

“People really want to do the right thing, for the most part. Understanding that organic waste going to the landfill, food waste rotting in our landfills, is detrimental to our environment and that all you need to do is put it in the right bin," said Toth.

Similar ordinances already exist in places like Seattle and San Francisco— ambitious plans advocates hope can help restore the balance in nature.

The Environmental Protection Agency estimates that American households contribute an extra 1 million tons of waste a week to landfills between Thanksgiving and the New Year.

However, experts say that making just a few small changes over the holidays can reduce the impact on the environment.

Creating a more sustainable holiday season starts with reducing food waste, which ends up in landfills and contributes to the emission of greenhouse gasses like methane.

"There are apps now that you can get on your phone for meal planning, and folks can RSVP if they're coming (to a party) and (noting) what meal they're going to bring," said Nathan King, the sustainability manager at Virginia Tech.

King also recommends that homeowners start using composting units, some of which are small enough to fit under a kitchen sink.

He also encourages people not to use single-use plastics for holiday meals.

Gift wrap can also lead to an increase in waste over the holidays.

"A lot of the wrapping paper that you buy this time of year is not necessarily going to be recyclable in your typical recycling programs, just due to a lot of the dyes and inks," King said.

He suggests re-using packaging and shipping materials and using newspaper, fabric or reusable bags as gift wrapping.

King also suggests shopping locally to avoid buying items that travel long distances.

For electronic gifts, King also suggests purchasing re-chargeable batteries.

Gifting experiences like event tickets or memberships can also reduce holiday waste.

"Those are going to create lasting memories and bonds with your family and friends that will mean a lot for years to come," King said.

Homeowners can also swap out older Christmas lights with LED bulbs. LED bulbs are about 80% more energy-efficient, and putting them on a timer can also help save homeowners money.

Planning for holiday travel can also be more cost-effective and reduce emissions. King suggests carpooling to and from the airport or driving multiple family members to the same holiday party.

Several industries have been disrupted since the coronavirus pandemic hit the U.S., including the food supply chain. From dumped milk to piles of uneaten onions and potatoes, this was just some of the food going to waste on farms across America due to COVID-19-related shutdowns.

“Really, its impact on the food supply chain started in March,” said Jack Buffington, a supply chain expert currently developing the supply chain program at the University of Denver. “Most of us who have been in the supply chain have never seen an event like this happen.”

While farmers were dumping or burying products, food banks were missing out on some much-needed supplies, and dealing with growing demand. So were grocery stores, as restaurants were closed and consumer buying habits changed.

“More of the retail food market went down and more of the consumer home food market went up,” Buffington explained. “This caused a major shock in the supply chain where you had this situation where some foods were going to waste and some foods were in high demand.”

First, the federal government stepped in to help. The USDA was given up to $3 billion through the Coronavirus Assistance Program to buy fresh produce, dairy, and meat from farmers and then distribute that to those in need.

And then there were nonprofit organizations like FarmLink.

“We matched a farm in Idaho, an onion farm, to our local food bank in Los Angeles,” Max Goldman with FarmLink explained. “We delivered 50,000 pounds of onions to them.”

He said that was their proof of concept.

Goldman is a student at Brown University. He and a group of students saw the disruption in the supply chain, and decided to do something about it.

“A lot of what we do is finding food that would’ve been sent to the dump,” he said.

So, FarmLink was born to help with food waste.

“We’ve done 2 million pounds in seven days,” Goldman said.

In just two months, they’ve reallocated 4 million pounds of food. They pay farmers their cost with donations and grants they receive, and help get the food to food banks. Goldman said the farmers are generally grateful

“One of the first farmers we worked with, he said the day he has to dump his food is the worst day of his life. He works all year to basically produce this food, and for him to have to dig a hole in his backyard and just take a dump truck and put all his potatoes and onions or whatever it is, he said it makes him cry, and it’s the worst day of his life,” Goldman said. “Even if he lost money on it, he was glad he could send this food to people in need during this time.”

So far, they’ve delivered food to approximately 30 states.

“This is not a new issue and it's been accelerated and made more public due to coronavirus, but every year there’s over 60 billion pounds of food waste,” Goldman said.

Buffington said the work of FarmLink and organizations doing similar work is just a drop in the bucket, but it’s promising.

“Small in scale of the overall supply chain, but it’s huge in this opportunistic saving of food,” he explained.

Buffington sees this type of work as a Band-Aid on the bigger issue, but it could open eyes to solutions down the road.

“Supply chains work really well on stability,” Buffington said. “It’s tough to think about innovation, which is disruption, when you're worried about a disruption to your current model.”

“I think when we pull out of this you’re going to see remarkable opportunities for innovation,” he said.

For now, FarmLink and other organizations are working to make sure food doesn’t go to waste. Goldman’s goal is to move over a million pounds of food a day.

“We’ve had tens of thousands of people reaching out wanting to help, and that’s just so uplifting and really gives you hope,” Goldman said.

CINCINNATI —

Imagine you're enjoying a nachos at a Reds or FC Cincinnati game.

Chances are, guests didn't buy the last of the loaded snack from the concession stand. So what happens to all the leftover lettuce, tomatoes and onions after the game is over?

A new Greater Cincinnati nonprofit called Last Mile Food Rescue aims to prevent any and all food waste from going into landfills.

"Currently in Cincinnati, food waste is able to wrap around the I-275 loop two times. And so we're working to put a dent in that," LMFR dispatcher Benita Munnerlyn said.

Last Mile Food Rescue began in November with a goal of wiping out food insecurity and promoting a healthier environment in the local area. Freestore Foodbank reports more than 270,000 households in the Greater Cincinnati area experience food insecurity. LMFR collects leftover and unused food and delivers it directly to more than 100 local nonprofits.

"Children are not going to learn on empty stomachs and parents and not going to go to work on empty stomachs," Last Mile volunteer Paul Verhagen said.

Verhagen along with other volunteers drive to donor partners including Great American Ball Park, Delaware North, TQL Stadium, Kroger and United Dairy Farmers to pick up leftover meat and produce. Instead of taking food back to the Last Mile site, volunteers take the food directly to nonprofits like shelters and halfway houses. Pick-ups are called "rescues."

Verhagen began volunteering in March and has already participated in 50 rescues. Volunteers use a free app to coordinate rescue assignments and companies utilize Last Mile technology to track their donations.

"You know, some days I'll do one," Verhagen said of his volunteer rescue runs. "Just one day last week I did four. And it's a blast. I mean, meeting people and serving the community which is really, I think, the most important thing right here."

Last Mile Food Rescue said it has rescued more than 600,000 pounds of food since its beginning in November. LMFR said its goal is to rescue one million pounds by the end of 2021. So far, it's rescued more than 500,000 pounds.

The nonprofit is currently seeking more drivers and more food-providing partners.

To join the effort and inquire about having food picked up from your organization or delivered to a nonprofit, click here.