How much food do you waste,if none how do you manage that?

Same except we only shop once a week. I only buy what we need and freeze anything left over. If vegetables start getting past their best I'll make soup and freeze it. I parboil potatoes, roll them in oil and freeze them. Peelings etc in the compost bin. If, for some reason, we're left with more bread than we're going to eat I'll slice it and freeze it for toast.

Forgot to mention, you can cook lentils/beans with the 'bottom of the fridge' veg. Follow the instructions, then add the veg according to how much time they need.
My 'go to's are green or brown lentils or mung beans.

It's not always about money. We didn't have a freezer when we lived in a flat in Bath due to space. It was a long thin kitchen with an under-counter fridge with a (tiny) freezer drawer that could fit ice cubes and a box of lollies.

Veg that is fruit - courgettes, tomatoes,peppers, aubergines etc - keep for longer in a veg rack in a cool dry place.

I freeze leftover baked beans, also tinned tomatoes and chopped up peppers and put them in a 'use up' chilli when I'm trying to clear the freezer out.

Also going back to the post about baked beans, Ive got some pots in the freezer at the moment of black beans that I cooked up with herbs and spices, peppers, onions etc, froze them in portions

They're perfect, very tasty

So I dont see why you couldnt freeze left over baked beans.

Chop finely and freeze. Then use in bolognese, soups, etc.

Always surprised how many people on here don't have a freezer.

I don't think I know anyone who doesn't have one and my friends/family are generally less affluent than the MN demographic.

@HoraceCope , not really. You can keep it going by chopping ends rather than stalks. If you stand the base in a tiny bit of water it doesn't go off as quickly.
Same with spring onions and leeks

bits of leftover chilli, put in wraps with some veg and that half tin of beans, cover with cheese sauce and bake.
This. Own brand beans are fine for this.

I had to find this out the hard way because DH is laid off for 2 months at the beginning of the year so only one income coming into the house.
Leftover overcooked rice or risotto - make arancini. Put a tiny bit of mozzarella or a cube of any cheese in the middle. Roll in flour then egg then breadcrumbs (honestly cheap supermarket breadcrumbs are best) fry and eat with salad and garlic bread.
if you have an air fryer it’s fantastic for making croutons, cube stale bread and pop in for 5-10 minutes. You can freeze them and refresh in the air fryer again.
carrots - carrot cake! Freeze if uniced.
bananas - the best banana bread is with brown bananas as the sugars come out.
bits of leftover chill, put in wraps with some veg and that half tin of beans, cover with cheese sauce and bake.
I’ve got some dodgy potatoes that need using up, will make fishcakes for DD and probably put the rest in a soup.
also some peppers, cherry tomatoes and red onions so might make shakshuka (sp?) with that, just needs some eggs cracked in towards the end, will serve with warm bread (from the freezer, DD works in a bakery). We actually have way too much bread and I need to think of more ways to use it!

Very little. I meal plan to avoid having too much, but obviously it happens, then I either freeze, eat or make soup from anything getting a bit old. I buy frozen veg if I think fresh won’t last or get used quickly enough.

We can’t afford to waste food. We’re just really careful. Check dates, store food properly, plan meals around what needs eating soonest. Save leftovers and store properly. Have nights when we eat all the leftovers. The main things in our food recycling bin are tea bags, coffee, egg shells, hardened fat from meat, fruit and veg peels and (annoyingly to me) the ends of a loaf of bread. I’ll often slice the end thinner and then eat that too to stop that being wasted.

if things are on the “way out” I’ll look up if there’s a way to refresh them or will find a way to eat them.

we plan ahead for shopping based on what we already have and what needs used first.

good point about the celery,
now that is a hard vegetable to use the whole of

That sounds quite similar to what I do but I start off with sweating the onions, add spices, garlic, ginger, chillies, mushrooms. When they're cooked, add tomatoes, cook it a bit more then add the veg.
I don't blend it.

We put a few small bags of "food waste" in the relevant bin each week, but it's almost entirely non-edible bits from food preparation: vegetable peelings/trimmings, meat bones, eggshells, teabags, coffee grounds, etc.

We do often cook more than we need for a particular meal, but intentionally so that we can have an easy meal another time. We eat just about everything we put on our plates.

I can't remember the last time we threw away fresh food from the fridge.

Fridge Bottom Soup
Chop and onion and fry gently till soft. Use whatever oil or butter youve got.
Chop any left over veg, add to onion and fry gently. Add stock (cubes are fine, I use vegetable or chicken ) and a squirt of tomato puree or passage or the end of a tin of tomatoes, salt and pepper. Simmer for around 15 minutes, lid on. Check the veg have softened. Blend if you want. Potatoes and other root veg thicken Soup so no need to add anything.
*passata!
You can add pasta to make it chunkier

Very little. Food plan every 4 days. Stick to it.

I make a curry, @Anna20MFG . I use whatever veg needs to be used in the next day or two and make a big batch. There are core ingredients and I'll buy those if necessary.

Basically I chop all the veg into cubes and boil them until almost tander. Separately I make the base and then add the veg then cook for a few minutes.
The veg water is used as stock.

It doesn't have to be a curry - any stew will do.

I learned from a Darina Allen book that if you sweat 1 part onion, 1 part potato, then add three parts of any veg with vegetable stock & cook til just soft & liquidise it is a pretty nice basic soup. Then you can jazz it up any way you like.

None if I can help it. I freeze leftovers and breadcrumbs from stale bread, make soup with wilting vegetables, and we have a compost heap.

we use Gousto Monday to Friday and tend to buy lunches on the day. At the weekend we just buy whatever we need for a meal or get a takeaway. Probably bread is the thing most likely to not get all used up.

we use Gousto Monday to Friday and tend to buy lunches on the day. At the weekend we just buy whatever we need for a meal or get a takeaway. Probably bread is the thing most likely to not get all used up.

I dont really have a recipe and it depends what mood Im in for what I want flavour wise

I dont really put potatoes in soup so cant anwer that bit

But firstly any carrots, leeks hanging around, I chop them small and make sofrito with celery (another thing that you cant buy in normal portion sizes, I mean who eats a whole celery head)

So in my soup I would just chuck handfuls of sofrito in my stock and water and then add in any other veg.

I might have a cumin and coriander flavour, I might have a moroccan and harrisa type flavour. Or a Spanish fabada type flavour or just herby with tarrogen and parsley, mediterranean herbs etc.

Cook it down until you're happy with the flavour, blitz it if you want it smoother.

All wilting veg, outer leaves, stalks of broccoli etc, are washed, any grotty bits trimmed off, then made into soup with a ham stock cube and some lentils, then blended. Delicious. Also leftover cooked veg can go in the soup.

We often throw stuff away that's looking a bit floppy or has gone out of date.

But then we always buy loads more than we're going to eat. It's not really a waste if it means you have a nice lot of choices when you open the fridge.

Me too. It’s shameful some weeks for me. My DH won’t let me get a compost bin because we’ve had issues with rats in the past. I feel very stuck as our council doesn’t recycle food waste either here.