This was my tip(s):
One of the best tips I have is that I sit down and take the time to plan out a menu for the month based on the calendar of events (you know taking into account meetings, events, etc…).
With the cost of produce and groceries in general I plan these meals so that if I need half of an onion for Monday night’s meal, I plan a meal on Tuesday night that uses the other half, etc… We have virtually NO waste!
I also keep a ziploc bag in the freezer for meat scraps, you know not enough to feed the family with, but after a couple times enough to make soup out of.
I also take and clean out the vegetable drawer and puree anything wilted to throw in the freezer as a soup base.