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Throughout our married life we have always been aware of waste and have strived to have our waste cut to a minimum at all times.
Now that the children have all gone and set up their own homes we still strive to keep waste as low as possible.I only buy veg that is in season and will buy just the right amount I need,I never buy prepacked veg just loose and shop at markets taking just the one bag with me that I have used for years.
Potato peeling when I have them are put in the oven for roasting and nibbled on as a late night snack,carrot peeling go to DS2s rabbit and if there is any veg ever left it goes into a soup for either that day or frozen into cup sized portions.
Bread if bought is split into two and one half frozen by the time you have taken it out of the freezer and started to make a sandwich it has defrosted.
I cook everything from scratch and have brought up my family to do the same,even little ones now think before they discard anything.Even newspapers if bought are swopped with neighbours before disgarding into pile collected for the dogs home where they are used for insulating the kennels during the winter.Our council has a very very good policy on recycling but our recycle bin is never never more than a quarter full after 2 weeks and that is shared with my downstairs neighbour.

To get philosophical about the issue,to begin with only those who are efficient food managers will reply to this thread. I think anyone who buys stacks of ready meals, eats a bit and throws the rest away would be intimidated about posting on this thread.

More widely I and I expect a number of other contributors were born before and during WWII and food was rationed in our early years. Our mothers, mainly, learnt to be very careful and economical with food and nothing was wasted. I can remember the paper that butter and lard was wrapped in being kept to grease baking tins. Milk was not homogenised and the top of the mike was used instead of that unaffordable and unavailable luxury, cream. If milk went off it was left to curdle and separate and hung outside the back door in a muslin cloth to drain to provide us with cottage cheese.

Even when food came off ration and even in households where the main wage-earner was in a professional job, money was still tight and families could not afford waste. My father was an army officer and for our family of five breakfast was something on one slice of toast; spaghetti, baked beans, eggs, cheese. One standard tin of beans would provide breakfast for all of us. Lunch was our main meal as my father usually came home then and the evening meal was bread and butter with jam, marmite fish paste etc and one slice of cake, 2 on Sundays. We didnt eat between meals, sweets were bought from our pocket money and potato crisps were something seen in small bowls at parties.

Recently we have had several years when weather has affected harvests and we have begun to see prices go up and some items in short supply. Perhaps it will persuade people that food is a precious commodity to be saved and used wisely, not something to be bought incase its needed and then thrown out. With so much food poverty in the world it makes me physically ill to see people ordering large portions of food in restaurants and after sampling a bit of most dishes leaving most of it to go to waste.

As far is bread is concerned, I only make small loaves - 400g ones - and I can use one of those before it gets too stale to use!

We do not throw food away.Two years ago when we got the food recycling bins we were given a six month supply of plastic bags for it. About half of mine remain unused.

How do we do it? The ways other people mention. Plan menus, shop to a list.
Portion control so that we eat what we put on our plates. Cook in bulk and then freeze for later use. Bread is kept in the freezer and slices taken out as needed. Also meat is bought as ready-diced, boneless, or mince so that the only uncompostable food waste we have is chop bones, bacon rinds and fish skin and those not most weeks. A couple of times a year there will be a chicken carcase, stripped bare and used to make stock before discarding.

If a change of circumstances means some food may not be used, it is frozen directly or reprocessed and frozen. All vegetable trimmings and vegetable matter (including tea bags, egg shells and light cardboard packaging and bits of paper) go on the compost heap.

I cook from scratch because I find it quicker and easier than fiddling round with ready meals trying to make them tasty.

I have no time for the 'busy lives no time to cook' argument. I worked for most of my children's childhood and we had a home cooked family meal each night and I was not a slave to the kitchen. All that was needed was planning a large casserole dish and a cooker with a delay cooking facility. DS and DiL both work but most nights they prepare a home cooked meal for them and the children. Different pattern of cooking to me, lots of pasta dishes, stir frys and traybakes. They take no more time to cook than preparing ready meals all round.

We buy just sufficient food for our daily consumption.
There is next to no cooked food wasted.
We are not put off by certain food being beyond it's use-by date.
We have a very small freezer and use half a loaf at a time.
Vegetable peelings and coffee grounds are put into our green recycle bin.
Teabags are used more than once and then used on the garden.
Being aware that starvation is rife in this world, we owe it to ourselves and others, to appreciate our good fortune and not to be wasteful.

My gin-sodden lime slices go into the compost bin feetlebaum as do all veg peelings.
We waste almost nothing.
I plan menus and always look to see what can be used up before buying more food.
I use up stale bread in fruit or vegetable charlottes, cheese puddings or fried eggy bread.
I make meringues with left-over egg whites.
I often cut a fresh loaf in half and freeze half so it will be fresh when we want it.
I freeze left-overs and use them for lunches or when one if us is out and I need a single portion.
The council doesn't have a food bin - just as well as mine would be empty!

This is our first week here on a new scheme - food waste recycling. Up to now we have had two bins, one for general garbage and the other for paper, plastic and bottles. Now we have a small black bin, and a sort of caddy into which food wast goes, before being put in the black bin... my brain hurts...

I hope egg-shells are OK... and gin-sodden lemon slices...

People raised in the 50s and 60s like me have usually acquired well developed aversion to food waste antennae. It makes me shudder to think of what we must have put in land fill before kerb side collections got properly underway. But it is still hard to avoid the BOGOF deals that risk waste, or the packaging in giant packs. I freeze as much as possible and make cakes and new dishes out of leftovers. But what of the throwaway generation? I wrote a blog in a month long alphabet challenge on food waste susanclow.blogspot.co.uk/2012/04/q-for-quality-or-quantity.htm And another on use by dates as like other commentators they are often a marketing ploy in these days of efficient fridges.

Any vegetable waste goes to the chickens. Their waste plus bedding goes to compost which is used on the allotment. Any meat, fish, etc waste goes to the dogs. The odd things neither will eat eg onion and banana skins goes for composting. Bones are burnt and added to compost. Could probably dispose of the MIL most organic waste using this system.

We had to get rid of our compost bin after it was colonised by rats but we throw away very little food. We eat leftovers and plan menus ahead. I think 'sell by' and 'eat by' and 'best before' stamps on food are very misleading. Some foods will last almost indefinitely if stored properly yet all have 'best before' dates. I realise that supermarkets and food processing organisations are covering themselves and I suppose it's no disadvantage to them if people throw away perfectly edible food and buy more! 'Once opened eat within X days' is also misleading.

As a rule we put out one small bio-dregradable bag from the kitchen caddy for food waste collection each week. Its mostly peelings from veg or potatoes and tea bags, very little cooked food as I tend to just cook enough for two or will split a meal and freeze half for another day. If I make a jug of gravy I freeze whats left and use it in stews or shephards pies.

I buy those green bags for use in the fridge (£1 for 10 but I wash them out and reuse them countless times) that keep my vegs and salad very fresh and last for ages when they are stored in them so I don't really waste much at all.
We make some of our bread but if I have any stale I freeze it and when there is a bagful I make a huge bread pudding and give half to one of my daughters the kids love it.

One thing if you really are a busy busy household , frozen vegs are almost as good as fresh and there is less waste so if you constantly have veg going off maybe switch to frozen or tinned vegs that way it all gets used and no peelings.. as I'm retired I prefer fresh but I know its time consuming for some who are short of time. I've never really found a use for potato peelings and we do eat a lot of potatoes.. they are OH's favourite veg sadly.

We don't throw much food away at all. Try to use up leftovers creatively as possible and freeze things (like bananas that have gone a bit over to make into cakes or smoothies at a later date. We have got a compost bin (except bumble bees keep taking up residence in it). We feed veg scraps like broccoli stems to the rabbit!

Our local council has a food waste collection scheme but we tend to the compost bin.

Throw things away if they have gone rotten or a very out of date - but try not to get to that point. Mainly throw away uncooked food, it is was safe to do so would freeze cooked food.

Try to use up things. Bits of bread used for breadcrumbs, sad bits of fruit made into smoothies or muffins. Try to stick to a meal plan as food is so expensive. If I have veg that is a bit on the turn I make it into soup and freeze it.

Yes I know you can recycle teabags.

We waste very little. Never buy packaged or processed food, except items such as tinned tomatoes or tuna or beans and chickpeas, and cook everything from scratch. All peelings, tea bags, coffee grounds go into either the compost heap or the Council's food recycling bin. (Our council is good on recycling.)

My husband bakes all the bread and makes the pasta.

I shop by seeing what's good value and cooking around the ingredients rather than start with recipes and seeking the ingredients afterwards. Anything not used goes into soups or casseroles and any meat (we don't eat much) is minced to make shepherds pies and so on for the grandchildren.

I keep a good supply of spices, bought from Asian shops at a tenth of the price of supermarkets, and grow herbs and some vegetables which would be expensive to buy.

This sounds a bit priggish, but it's the result of a good training by my mother and lots of years of experience. I wasn't always so skilful!

And the indulgences? Good wine at the weekend and top quality olive oil and parmeggiano.