To the OP.
We freeze overripe bananas and tomatoes for cooking with later. Limp moldy veggies go to the compost pile, bread gets crumbed.
Yesterday I boiled the leftover carcasses from the Thanksgiving goose and turkey and pulled all the tiny bits of meat. Today I'll take some of the goose fat and fry finely chopped onions and garlic, then add the meat with some spices, simmer and add more fat to make a rillette, one of my favorite all time French foods.