According to the United States Department of Agriculture, in 2010 there was 218.9 pounds of food waste per person in the United States. Food waste has been an issue for at least a hundred years. This is what it said in the introduction of a 1920 cookbook which contained recipes that used left-overs:
Can you truthfully say that there is no waste in food in your home?
It has been reiterated many times that a French family could live on what an American family throws away. Is that true in your case?
True thrift and economy in cooking means planning so that nothing is wasted and all foods whether freshly cooked or reserved at another meal are tasty and appetizing.
The whims of fancy and capricious appetite require forethought and careful planning in order to keep a varied and tempting menu and at the same time utilize all left-over food.
Source: The Cook Book of Left-Overs (1920) by The More Nurses in Training Movement – Illinois Ladies