Something I've done for a year or so to make sure I'm using up all the vegg.
In the crisper I keep one large plastic liquor store bag with all the vegg I use on a daily bases. Not potatoes or frozen peas. Just the veg I would always keep in the crisper.
I'm usually cooking for just the two of us.
In the bag I always have: A bell pepper/some scallions which I wrap separate in plastic wrap/a few mushrooms in a paper bag/a sweet onion/a couple of carrots/some fresh parsley and or cilantro/couple of celery sticks/maybe some bean sprouts in a separate paper bag/maybe some snow peas.
The key is to have a bunch of vegg on hand but only in small amounts. I let the grocery store look after my vegg until I need them.
I like to cook Mediterranean mostly so the vegg I have on hand lends itself to that sort of food. The vegg is also ready to be used in a quick stir fry.
The key point is by keeping all my vegg in one bag I am taking all of it out of the fridge everyday and noticing what' vegg I ought to be using up. "Those mushrooms need to be cooked tonight". Then I write on my next day shopping list the vegg I need to replace.
It's sort of neat to open the bag on the counter and see a cornucopia of different vegg ready to go. Gets the creative juices flowing too.
Storing and using my vegg this way helps me to stop making such large amounts. It took some self discipline to say to myself: "remember you only need half that yellow pepper and three mushrooms and two small carrots etc. It really cut down on the amount of food I always had left-over that did end up in the garbage sometimes. If I find I can't get all the vegg in the bag in the crisper I know I'm buying too much volume.
This approach works for me. Maybe if you are cooking for just one or two you may find this info useful.