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.

According to a UN report, 2 billion people worldwide consider eating insects a delicacy, or even a food staple. But a study by Canadean found that while 40% of the UK population would be willing to try insects, only 6% would consider eating them regularly.

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?

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?