save, seal, then fridge/freeeze any veggie meat/poultry/seafood scrap that u cannot use in a meal for stock. *avoid strong/bitter veggies, like asparagus, brussels sprouts, etc.* seperate the meats, the poultries, & the seafoods.
use colorful onion peel, beets, & other highly pigmented veggies boiled for a natural dye. reduce as needed.
prep extra veggies, seal, & use as needed. same for pastas: often when hurrying, i undercook a batch of pasta, then place in a contianer/baggie & cook as needed. i have referigated & frozen them. way cheaper than buying refrigerated pastas.