Crossposted from the Worldwatch Institute’s Nourishing the Planet.

The holiday season is a time for gifts, decorations, and lots and lots of food. As a result, it’s also a time of spectacular amounts of waste. In the United States, we generate an extra 5 million tons of household waste each year between Thanksgiving and New Year’s, including three times as much food waste as at other times of the year. When our total food waste adds up to 34 million tons each year, that equals a lot of food. With the holidays now upon us, the Worldwatch Institute offers 10 simple steps we all can take to help make this season less wasteful and more plentiful.

According to the United Nations Food and Agriculture Organization, roughly one-third of all food produced for human consumption—approximately 1.3 billion tons—is lost or wasted each year. Consumers in developed countries such as the United States are responsible for 222 million tons of this waste, or nearly the same quantity of food as is produced in all of sub-Saharan Africa.

As Americans prepare for the upcoming Thanksgiving holiday, here are 10 tips to help reduce the amount of food we waste:

Before the meal: Plan your menu and exactly how much food you’ll need.

1. Be realistic: The fear of not providing enough to eat often causes hosts to cook too much. Instead, plan out how much food you and your guests will realistically need, and stock up accordingly. The Love Food Hate Waste organization, which focuses on sharing convenient tips for reducing food waste, provides a handy “Perfect portions” planner to calculate meal sizes for parties as well as everyday meals.

2. Plan ahead: Create a shopping list before heading to the farmers’ market or grocery store. Sticking to this list will reduce the risk of impulse buys or buying unnecessary quantities, particularly since stores typically use holiday sales to entice buyers into spending more.

During the meal: Control the amount on your plate to reduce the amount in the garbage.

3. Go small: The season of indulgence often promotes plates piled high with more food than can be eaten. Simple tricks of using smaller serving utensils or plates can encourage smaller portions, reducing the amount left on plates. Guests can always take second (or third!) servings if still hungry, and it is much easier (and hygienic) to use leftovers from serving platters for future meals.

4. Encourage self-serve: Allow guests to serve themselves, choosing what, and how much, they would like to eat. This helps to make meals feel more familiar and also reduces the amount of unwanted food left on guests’ plates.

After the meal: Make the most out of leftovers.

5. Store leftovers safely: Properly storing our leftovers will preserve them safely for future meals. The U.S. Department of Agriculture recommends that hot foods be left out for no more than two hours. Store leftovers in smaller, individually sized containers, making them more convenient to grab for a quick meal rather than being passed over and eventually wasted.

6. Compost food scraps: Instead of throwing out the vegetable peels, eggshells, and other food scraps from making your meal, consider composting them. Individual composting systems can be relatively easy and inexpensive, and provide quality inputs for garden soils. In 2010, San Francisco became the first U.S. city to pass legislation encouraging city-wide composting, and similar broader-scale food composting approaches have been spreading since.

7. Create new meals: If composting is not an option for you, check out Love Food Hate Waste’s creative recipes to see if your food scraps can be used for new meals. Vegetable scraps and turkey carcasses can be easily boiled down for stock and soups, and bread crusts and ends can be used to make tasty homemade croutons.

8. Donate excess: Food banks and shelters gladly welcome donations of canned and dried foods, especially during the holiday season and colder months. The charity group Feeding America partners with over 200 local food banks across the United States, supplying food to more than 37 million people each year. To find a food bank near you, visit the organization’s Food Bank Locator.

9. Support food-recovery programs: In some cases, food-recovery systems will come to you to collect your excess. In New York City, City Harvest, the world’s first food-rescue organization, collects approximately 28 million pounds of food each year that would otherwise go to waste, providing groceries and meals for over 300,000 people.

Throughout the holiday season: Consider what you’re giving.

10. Give gifts with thought: When giving food as a gift, avoid highly perishable items and make an effort to select foods that you know the recipient will enjoy rather than waste. The Rainforest Alliance, an international nonprofit, works with farmers and producers in tropical areas to ensure they are practicing environmentally sustainable and socially just methods. The group’s certified chocolates, coffee, and teas are great gifts that have with long shelf-lives, and buying them helps support businesses and individuals across the world.

As we sit down this week to give thanks for the people and things around us, we must also recognize those who may not be so fortunate. The food wasted in the United States each year is enough to satisfy the hunger of the approximately 1 billion malnourished people worldwide, according to Tristram Stuart, a food waste expert and contributing author to State of the World 2011. As we prepare for upcoming holiday celebrations, the simple changes we make, such as using food responsibly and donating excess to the hungry, can help make the holiday season more plentiful and hunger-free for all.

Interest in high-speed rail (HSR) is growing around the world and the number of countries running these trains is expected to nearly double over the next few years, according to new research by the Worldwatch Institute for Vital Signs Online. By 2014, high-speed trains will be operating in nearly 24 countries, including China, France, Italy, Japan, Spain, and the United States, up from only 14 countries today. The increase in HSR is due largely to its reliability and ability to cover vast geographic distances in a short time, to investments aimed at connecting once-isolated regions, and to the diminishing appeal of air travel, which is becoming more cumbersome because of security concerns.

The rise in HSR has been very rapid—in just three years, between January 2008 and January 2011, the operational fleet grew from 1,737 high-speed trainsets worldwide to 2,517. Two-thirds of this fleet is found in just five countries: France, China, Japan, Germany, and Spain. By 2014, the global fleet is expected to total more than 3,700 units.

Not only is HSR reliable, but it also can be more friendly than cars or airplanes. A 2006 comparison of greenhouse gas emissions by travel mode, released by the Center for Neighborhood Technologies, found that HSR lines in Europe and Japan released 30–70 grams of carbon dioxide per passenger-kilometer, versus 150 grams for automobiles and 170 grams for airplanes.

Although there is no universal speed definition for HSR, the threshold is typically set at 250 kilometers per hour on new tracks and 200 kilometers per hour on existing, upgraded tracks. The length of HSR tracks worldwide is undergoing explosive growth in order to meet increasing demand. Between 2009 and 2011, the total length of operational track has grown from some 10,700 kilometers to nearly 17,000 kilometers. Another 8,000 kilometers is currently under construction, and some 17,700 kilometers more is planned, for a combined total of close to 43,000 kilometers. That is equivalent to about 4 percent of all rail lines—passenger and freight—in the world today.

By track length, the current high-speed leaders are China, Japan, Spain, France, and Germany. Other countries are joining the high-speed league as well. Turkey has ambitious plans to reach 2,424 kilometers and surpass the length of Germany’s network. Italy, Portugal, and the United States all hope to reach track lengths of more than 1,000 kilometers. Another 15 countries have plans for shorter networks.

But in Europe, France continues to account for about half of all European high-speed rail travel. HSR reached an astounding 62 percent of the country’s passenger rail travel volume in 2008, up from just 23 percent in 1990, thanks to affordable ticket prices, an impressive network, and reliability. And in Japan, the Shinkansen trains are known for their exceedingly high degree of reliability. JR Central, the largest of the Japanese rail operating companies, reports that the average delay per high-speed train throughout a year is just half a minute. On all routes in Japan where both air and high-speed rail connections are available, rail has captured a 75 percent market share.

Further highlights from the research:

• A draft plan for French transportation infrastructure investments for the next two decades allocates 52 percent of a total of $236 billion to HSR.
• In 2005, the Spanish government announced an ambitious plan for some 10,000 kilometers of high-speed track by 2020, which would allow 90 percent of Spaniards to live within 50 kilometers of an HSR station.
• Currently, China is investing about $100 billion annually in railway construction. The share of the country’s railway infrastructure investment allocated to HSR has risen from less than 10 percent in 2005 to a stunning 60 percent in 2010.
• Intercity rail in Japan accounts for 18 percent of total domestic passenger-kilometers by all travel modes—compared with just 5 to 8 percent in major European countries and less than 1 percent in the United States.
• In France, rail’s market share of the Paris-Marseille route rose from 22 percent in 2001 (before the introduction of high-speed service) to 69 percent in 2006. In Spain, the Madrid-Seville rail route’s share rose from 33 to 84 percent.