➥ Welcome back.
The Holidays: For Foodies
Hey {{first_name}} hope you had a great Thanksgiving, for those who celebrate. During this time, I was thinking about the holiday season.
We have SO much stuff, so much food. Abundance galore.
But all too often, abundance ends up… in the trash.
So this week, I wanted to share a few small, smart nudges in your kitchen that can turn leftovers into meals, prevent waste, and make your holidays a little greener (and a lot tastier).
➥ Food News
What's New in the World of Food?
2,000 delegates from Terra Madre Summit Ignite Food Unity
320M lbs of food saved with Smart Stocks from Thanksgiving Leftovers
Brazil-Germany team drives vegan meat with Sunflower Flour
Mumbai Chefs Cut Seasonal Waste Below 2% with AI
➥ Small Steps
Stop Waste Before It Starts
Food waste in households often stems from everyday routines that play out without us noticing. We overbuy, overcook, forget what’s in the fridge, and misread expiration dates. And during holidays like Thanksgiving, when generosity is the norm, those habits simply show up a little more.
This year, some reports even highlight how much abundance ends up uneaten; a reminder not of a problem, but of the opportunity we have to make small, meaningful shifts in our kitchens.
The kitchen; a place we need to understand is the real turning point of creating food waste, one decision at a time, than the landfill.
The good news is that solving it doesn’t require perfect discipline or strict rules. It requires a nudge.
A nudge is a small change to your environment that naturally encourages better decisions. Instead of relying on willpower, nudges work by changing what you see, what you remember, and what is easiest to do.
Here are a few you can try this week:
Keep fresh food at eye level in your fridge — When it’s hidden in drawers, it’s easily forgotten. Research shows visibility is one of the strongest drivers of whether food gets used or wasted.
Buy for the meals you will actually cook — not the version of yourself you aspire to be on Monday. Realistic shopping is one of the most effective ways to prevent food from expiring unused.
Label leftovers with a simple message — “Eat by Tuesday.” When dates feel vague, food is more likely to be thrown away “just in case.”
Serve using smaller plates or portions — This reduces over-serving and makes it easier to finish what’s on your plate, which directly lowers waste.
Choose one day as a designated “leftover night” — Having a plan for leftovers dramatically increases the chance they will actually be eaten.
These may feel like small actions, but behavioral research consistently shows that tiny, thoughtful changes can shift outcomes in a meaningful way.
Oftentimes in my world, I think about my clients… our minds (accidentally) overcomplicate things. We all sometimes need an expert to help you get to a simple solution.
At Food Forward, we are the sounding boards.
Great innovation doesn’t always come from radical reinvention. Often, it comes from understanding how people really behave and designing systems, packaging, and products that make the better choice the effortless one.
This holiday, a few subtle changes in your kitchen can lead to fewer wasted ingredients, less stress, and a more intentional table.
And sometimes, the smallest nudges make the biggest difference.
➥ The More You Know
Food Science Tip of the Week
pH decides shelf life more than anything else.
A shift of 0.1 pH can change spoilage outcomes dramatically in juices, sauces, and HPP product
Inspired to develop a new product? Let's talk!
I know what you're thinking…
“Dave… do you actually follow these science tips?”
The answer to that is, well, that’s why I write you this newsletter. The more we learn, the more we grow, the better our lives.
Hope you enjoy this 2025 holiday season.
David Foerstner
Founder, Food Forward Consulting
25+ Years Innovating International CPG Brands
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