We have a weird set of recycling/batch cooking habits from when we lived in the very middle of nowhere. There are 2 of us, so a lot of veg can get wasted unless we think about it.
We save scraps of veg: tomato and peppers in one bag; aubergine, courgette, sweet potato, squash in another; greens in a third; carrot and celery in a fourth.
Tomato bag become soup or a tomato sauce that then gets turned into batch made meals of spag, chilli etc;
The mixed veg gets dipped into for Mediterranean roasted veg. we used to batch cook it, but realised it is nicer this way;
Th greens get added to cheesy bits to make a sort of Stilton and broccoli soup, which DH hates, so it is just for me;
The carrot and celery get used under roasted meats for gravy - which is batch made and frozen back in 2 person portions.
Chicken carcasses get made into stock/soup and frozen back.
And after that, we just make BIG portions of stews and anything that takes a bit of time.
At the moment I am freezing old fashioned puddings. You can't easily make a small treacle tart (I tell myself) So I made a large on yesterday and have frozen back most of it... and the other half of the pastry. That will become a chicken and mushroom pie eventually!
Sorry, That's probably not all that helpful, but I wanted to say that small changes to how you see 'bits' of food can often help you see a bigger change you can make more easily.