To get the most out of your life and what you choose to buy for yourself, you can exercise some curiosity. Asking questions about stuff that's so far been normal is great mood booster and will likely save you time and money.
Try asking, ""Anything I can do to use this one last time?" see what happens. The answer may cut down on your recycling, landfill, or food flung in the bushes in the backyard (you still haven't gotten to the compost pile, same here).
To get specific about food, ask before tossing, "Can I eat this?"
I did and got to eat what would have been garbage just the day before.
I had purchased the largest radishes I've ever seen—the size of small apples. I took a bite out of one and it was so spicy I couldn't finish it. A rarity as I love hot foods.
The radishes were on discount, so TWO HUGE BUNCHES were $3. They come with the plant tops attached, so the roots are feeding the foliage. Soon as I hit home, I plucked those photosynthesis life suckers off ASAP and had a large pile of leaves on the counter. It seemed a shame to just toss them. Are the edible? Do they taste good? I'm not much of a radish purchaser so I never really pondered the greens before.
It turns out (thanks internet!) they are quite edible. One can put them in salads.
Or one can make pesto. Of course, I chose greasy, garlicy, pesto.
Here's the recipe, which I modified because I use apple cider raw vinegar (not white vinegar) to boost digestion. I didn't have pine nuts so I used what I had—cashews. I also forwent the cheese because I'm not a dairy gal.
This is for a mere one cup so you get the ratios of the minimum, but modify for your taste. Excess can be frozen and used later.
1 cup chopped radish greens
1 tbsp of apple cider vinegar
1 tbsp of olive oil
1 clove of minced or pressed garlic
1 tbsp chopped nuts of your choice