I don’t do any of those things.
If the milk is going to be gone in a few days, which it is, I buy the old one.
If I"m making a mousse I buy the tattered scallops. If people prefer the light ones, I’ll take the dark ones.
For almost all applications I buy the mushrooms that are showing a little fatigue. They have more flavor.
I feel less funky about asking not take the tail section on salmon fillet if sometimes I ask for it because I don’t need portions.
I feel like shopping for what I actually need can lead to less waste.
