There is. The main thing is reducing one's food waste in general. That requires some mindfulness with regard to one's food purchasing, storage, preparation, and disposal habits. Unfortunately, IMO, not everyone seems able or willing to do so.
For those who can and are willing, there are a number of things you can do as an individual. They mainly come down to the three Rs environmentalists would have us apply to our waste stream in general: Reduce, Reuse, Recycle, ideally in that order.
Reduce: Focus on right-sizing your purchasing of perishables, so to minimize the amount of spoilage you have to throw away. Also work on right-sizing the amount of food you prepare, to minimize the amount of leftovers you have to throw away. Taking the time to do some meal planning for the week can help with this.
Deliberately purchase the ugly perishables in the grocery store. Often, meat near its sell-by date and misshapen vegetable produce are heavily discounted to incentivize its purchase so the store doesn't have to throw it away. Said discounted perishables are often perfectly functional. The lopsided apple still tastes like apple. You were going to marinate that flank steak anyway, which turns beef brownish in color, so who cares if a corner of it is turning from red to brown? Have means of preservation and storage can also help. Fruits can be dehydrated and turned from a perishable to a non-perishable that can be stored long term. Even a small chest freezer lets you keep the meat you know you won't get to this week.
Reuse: Find ways to recook your leftovers. Still have a chicken breast from dinner a couple days ago? Shredded chicken enchiladas. Instant ramen is kind of boring. Instant ramen with the leftover porkchop chopped up and mixed in is not only less boring flavor-wise, but is also more nutritious. The ham from Easter dinner makes a fine addition to the morning omlet.
Also the not-directly-edible portions of many foods can be put to use. Citrus rinds can be dried and used as a spice for appropriate recipes, or to add some extra flavor to your green tea. Meat bones can be boiled or simmered to make a broth or stock that can serve as the base for soups, gravies, and other foods. The pits of stone fruit can be roasted to destroy the cyanide-producing compounds and turn the kernels into a nutty snack. And so on.
Recycle: Your spoilage and non-edibles can be composted. This is actually better than the landfill. The decomposition that happens in a landfill is largely anerobic, and produces methane and other gases that have higher global warming potential than CO2. The decomposition that happens in a compost pile is aerobic. Yes, aerobic decomposition does emit CO2, but not all of the carbon added to the pile becomes CO2. A good deal of it becomes sequestered in the produced compost.
Even if you don't have the space to compost your food waste because you live in an apartment, you can still compost. Odds are, there's one or more compost collective in your city that will be happy to collect your food waste on the regular and provide a bin for you to use.