Of course none of it is really waste!
But when you grow your own and cook most of your meals from scratch it can certainly create some waste! Below are two buckets of "waste" that I created between Sunday and Wednesday!
This all gets added to the compost pile and in time will really help to improve my soil.
Because I grow so much veg I can be a little more wasteful with some of the veg, for example we eat a lot of Swiss Chard at this time of year (two times a week) but I never use the stems! We've got so much growing, it just doesn't seen worth it.
In the buckets above there are the leaves and peelings from cleriac, carrots, beets, chard, courgette (last one), shallots, onions and gone over apples.
If times were hard, very little of those buckets would be heading to the compost pile. Everything would be used, veg would be scrubbed before being peeled, leaves would be saved and I'd make lots of stock each time. This is potentially something I should be doing away, but there are only so many hours in the day.
The cooked peeling would then be strained, the stock saved for human consumption and the cooked peelings would be given to the chickens or other livestock. Although not with the current laws of course!
So if times were much harder what would you waste less of?
What potential food source do you throw away?