Create with your food waste.
Feast food writer Anna Jones says, "Chefs talk about what to do with carrot tops, but that's not exactly where we need to make changes. It's the milk poured down the sink and stale bread – the items we don't put as much value on."
Utilize your week-old bread for croutons or turn it into breadcrumbs for plates of pasta and salads. Learn to treat "food waste" as ingredients. It's not difficult to turn food waste into something else; aquafaba, which is chickpea water, can be made into vegan mayonnaise. You can also make delicious and healthy chocolate chip cookies by using aquafaba. Try to find creative ways to utilize everything; wasting food ultimately comes down to a lack of imagination.
Shop in small quantities but more often.
When you shop in small increments, you'll find yourself wasting less food. By constantly making weekly or even monthly shopping trips, you'll find yourself putting numerous things in your shopping cart that you might not even need.
Swap your flours out regularly.
Crops aren't able to be grown every year in the same soil without replacing nutrients that are taken by the plants, so switching the flour you use can help.
Spelt or wheat is usually grown in rotation with rye and clover to replace lost nitrogen. Eating rye supports the farmers' rotation.
Compost on the go
Think about reducing your food waste when you're on the go. A reusable coffee cup makes a great container for your apple or pear cores or your bread crusts.
Preserve vegetables in oils, kinds of vinegar, chutneys, ketchup, and marinades, or freeze them. Make kimchi from cauliflower stalks, use beetroot in jams, then chop stalks and leaves to top pasta, pizzas, and curries.