I grew up in a large family and always watched my mother and grandmother working as a team to avoid food wastage. They used to consider every resource very precious and always planned to put it into the best use. We had a large kitchen garden and sometimes pumpkins used to grow wildly in large numbers. These women wisely used to bake pies and desserts and add it to the soups. The peels would as fodder to the sheep and the seeds would be cleaned and sun-dried which would be then distributed to the kids for eating. Try this website to know full details
In the spring when cucumber harvest used to be heavy, both the women would use the pickling skills and we got a perennial supply of cucumbers even when it was not the season. They would never allow peas to rot. There used to be a huge pot that was used to boil water. When the slurping sound of the bubbles could be heard, the peas would be thrown into it. After a few minutes, the half-cooked peas would float on the water. Mom would filter and pat the wet peas with a dry towel. They would dry the peas in the shade and freeze it. All the surplus harvest from the garden like beans, carrot, and crunchy olives would turn into forms where the shelf life would be longer. That way nothing goes waste.
Even the daily menus would get converted into other stuff so that food was never thrown in the bin. The excess bread would be converted into veg rolls with sweet or spicy fillings. The meat rice would turn into rice balls steaming hot with added flavourful spices. The left out noodles would be untouched by the kids. At night it would be magically turned into hot soup full of seasons vegetables and no one would complain. Since the family was large and more kids were there, it was not possible to reduce the quantity that was cooked. It was difficult to predict the level of consumption. However, the leftovers were managed without wasting. The pantry was maintained in chronological order. Even the bread would not go stale, instead, the old bread would be crumbled into meatballs. The sweet potato would be sun-dried and powdered and the starch made soups and sausages thicker and tasty. Even now when I come across people making momos out of leftover fillings I fondly remember the wise women of my family who never allowed food to be wasted.