Ento is the outcome of tackling the growing issue of food security in an increasingly hungry world. Through compelling design, it aims to introduce western cultures to the environmental and nutritional benefits of insects as a sustainable alternative.

Promoting the ecological and nutritional benefits of eating insects isn’t new, but squeamishness has proved a barrier to widespread adoption. NowThe Insect Cookbook, awarded first prize at LA’s Green Book Festival, hopes to repackage entomophagy for a foodie generation.

Digital is transforming how we eat. Anyone with a kitchen and a camera can take a picture, upload it and watch it spread in seconds. With millions of recipes and thousands of bloggers, nutritionists, and chefs at our fingertips, how is 'always on' information shaping our diet?

Experimental eating is grabbing headlines, and Mexican street food chain Wahaca's new grasshopper dish is no exception. Can the foreign origins of these provocative products be harnessed to create an appealing sense of authenticity?