I shop once a week and the fruit and vegetables are always fine in the salad drawer.
I plan for the less long-lasting vegetables to be used up first.
And I plan the week's menu around the same set of (seasonal) vegetables, so I don't have lots of different types and odds and ends hanging around.
I think lots of people are very keen to have completely different things every day.
Whereas I (and it sounds like some others too) have a smaller number of ingredients repeating across the week in different meals. And then you start again next week with a different set, so there is still plenty of variety.
It's much easier, it takes up less space, you have natural clusters of meals so the planning is partly done for you.
For example, the other week we had a beef and ale casserole, made with lots of carrots and onions, mashed potato and cabbage.
I made enough casserole for 3 meals. 1/3 went in the freezer, 1/3 in the fridge.
Next day, bubble and squeak cakes made with leftover mash and cabbage, with poached eggs and cumin roasted cherry tomatoes.
A couple of days later the casserole got topped with pastry and we had it as a pie with new potatoes, cauliflower cheese and green beans.
We then had a cauliflower and potato curry, (with the remaining half cauliflower and leftover potatoes), lentil dal and coconut rice.
The next day we had something from the freezer, again with green beans, and I think on the other day we had ravioli (3 minutes prep time).
The remaining casserole will come out of the freezer when we fancy it.
I didn't have to think much about the other meals as they followed the first, but were still varied.