From the moment we buy our food. We are in a race against time to make sure we can consume it before its unfit for consumption, or preserve it somehow for use later .If these things aren't achieved, then we end up with waste. In the kitchen, we have a documented point to point system for managing every potential hazard which could compromise the safety and quality of the food. If the food is treated as it should from the origin of the product to finished dish on your plate then food waste is less likely to occur. We don't have that expertise or infrastructure at home . there isn't a need for it in its entirety. There are key points that you can be mindful of at home though.

What can I do?

More than you think perhaps? 

Food waste happens before, during and after , Most food waste occurs when your buying it - theres an element during prep and cooking  - then a further element from plate waste and left overs

• use seasonal ingredients - when they are at their best and value for money
• avoid buying too much perishable food when doing "the big shop" 
• shop little and often for ,dairy breads,meats,, fruit and vegetables
• if you are bulk buying perishable foods make sure they are preserved in time

• Pay attention to your stores, to make sure your ingredients are kept as fresh as possible for longer - First in first out
• Make sure you have ample time and the right equipment for the jobs at hand
• Make sure that food is prepared and cooked properly  - inedible food is ultimately wasted
• Take note of any wasted food and place it into categories to see if  there is anything you can do to prevent waste in the future.