Every household is different, and now it seems that even within one household different eaters bring different preferences/ethics/restrictions to the table that a cook is expected to accommodate.
So I'd start by looking at my trash, and asking some questions. What am I throwing out? If it's lots of packaging, then I know that money I need for nutrition is being spent on disposables. I'd ask myself if there was a way to obtain or create that particular comestible such that I was actually getting food someone would eat, rather than inedible cardboard, glass, or plastic.
I'd ask myself whether it's absolutely necessary for that person to continue eating that item with that frequency or consistency, just to keep the peace - or whether I could find recipes for home-made alternatives that might actually become new favorites. Maybe even learnable - so that person could prepare food for themselves should I disappear. Now that we're all at home, we might even make some good memories in the kitchen together making a big batch of granola or oatmeal "breakfast cookies."
If I saw lots of take-out containers in my trash, I'd look closely at whether they are empty or have scraps. YUCK!!! You'll say. Well then, take a look before they go into the trash. But if eating "out" is a big part of your life (and it is for most Americans), think about how to order food that will come with component parts you can use for another meal. Just as home cooks often deliberately prepare meals that will produce leftovers, you can accomplish the same result when you order from a menu or get delivery. A simple example: Half a serving of mashed potatoes can become a wonderful soup combined with the broccoli that Johnny wouldn't touch and some grated cheddar cheese, all stirred up with milk and a cube of chicken bullion. Vegetables of any sort - and yes, even French Fries, can be chopped and combined into a filling for omelettes. With a little practice, you'll find that you can harvest lots of useful flavorings and spices too. Chop those bits of pickled ginger that come with sushi into little bits - They add great flavor to any simple salad dressing or veggie dip. I use scissors to snip those decorative strips of Nori into cabbage slaws - so good! Ideally, the only thing you'll have left is that ornamental plastic grass.
You get the idea. I know we're trained to think about food only as passive consumers, thinking only in terms of what we can spend - not what we've been given and the abundance all around us.
We can change that. Cooking and eating can be active manifestations of our creativity, our generosity, and our instinct for gratitude.