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[quote=Anonymous]This is what I do:

Belong to a year-round farm share, so all of my produce comes from the farm share (+ I buy bananas), so I only have a set amount of produce per week.  I select items everyone likes and meal plan for the week around what I get from the share.

Cook mostly vegetarian, so less waste from bones, skin, etc. - and it is easier to utilize all the produce we get.  When I do cook meat - chicken, say - I freeze and re-utilize the waste as much as possible, i.e., to make stock, which I then freeze and use for soups, etc.

I am really strict about meal planning - I try to think through everything we will need for the week and then create meals based on produce + weekly plans for everyone's activities + what people like.  I re-purpose food a lot so cut down on the amount I cook each night as well.  So, for example, I will get a couple of bunches of kale, and make salad one night, then a soup that uses the rest of the kale.

Compost.  Composting is annoying and time-intensive, but gives me great joy.  And makes a huge difference on food waste.

Prep your produce as soon as you get it. This may be the most important thing I have done to cut down on waste.  When I pick up my farm share, I spend an hour or so prepping everything I can - washing, cutting, storing - so that all vegetables are grab and go.  This makes cooking each night easier, and it also means my husband and kids eat more vegetables because they are easy to grab and pack into lunches or for snacks.  We always have a crudite stash going.

Storing your vegetables in clear containers at eye level also really helps.

Lastly, this isn't food specific, but kitchen waste in general:  I invested in bees wrap, stashed bags, and nice glass Tupperware, so we have almost zero kitchen waste from storage now.  I still use paper coffee filters and parchment paper, but those go into the compost and the occasional foil can be recycled.  That feels really, really good.[/quote]

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