Really hard to do. Better get used to gardening—a lot. Produce? Often wrapped in plastic. Anything canned? Those cans are lined in plastic, so goodbye canned tomatoes. Frozen veggies? Plastic bags. Anything that comes in an apparently paper sack? Probably a plastic liner layer on the inside.
If you go extreme with it, you can't even use stuff that comes in glass jars or bottles—the inside of the lid is plastic.
I thought the plastic mostly leeches out with heat. So cans with plastic lining: bad, the canning process uses heat.
Raw vegetables in a plastic bag? Not so bad, you can wash them and then cook them yourself (but avoid non stick cookware which has PFAS coatings - use stainless steel and cast iron instead).
Commenter asked how to ‘avoid’ BPA, not eliminate it entirely. Why let the perfect be the enemy of the good.
I also think you’re overstating the difficulty of avoiding major sources of BPA. Most cling wrap doesn’t contain phalates. Buy fresh food and cook as much as possible.
I don't have much to back it up, but I think adding heat to the equation is the biggest catalyst to how many chemicals leech into the food. Basically, avoid heating up food in anything plastic.
