As an alternative to composting, keep vegetable scraps to make stock. Keep a gallon zip-top bag in the freezer and add trimmings: carrot and fennel tops, ends of onions or leeks, tomato cores, stems of herbs and greens, corn cobs, and the like. Any produce that’s past its prime in the fridge can go in, as well. When the bag is full, defrost the contents, dump into a pot and add water to cover. Simmer for 2 hours, strain — and you’ll have better-than-store-bought veggie stock(which can be frozen in that same gallon bag).