‘Ugly veg’ doesn’t make it on to supermarket shelves. Around 15% of potatoes will never be placed in a trolley because they are too big, small or blemished, and 15% of parsnips will never leave the farm. Asda is bucking this trend, selling ‘wonky veg boxes’ at a cut cost.

Imagine if we all actually used our leftovers. Yogurt brand Yeo Valley is doing just that, putting leftovers back into products. The Strawberry and Fig ‘Left-Yeovers’ is changing how we view what’s left in our fridges and saving the planet in the process. But do people really want to eat leftovers?

Dutch retailer Bilder & De Clercq is revolutionising meal solutions, curbing food waste and connecting with the ‘fresh tonight’ top-up shopper. Ingredients are organised by recipe, and they’re being swept off the shelves by those who are keen to cook, but not to prep.

Between 30% and 50% of the world’s food is wasted. As food concerns and interest in ethical living continues to grow, are we becoming more open to eating less-than-perfect ‘ugly fruit’ or dining at a ‘past its sell-by date’ restaurant? But is food waste really good enough to eat?