‘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.

Only 3% of the UK population identify as vegetarian. But thanks to a switch in tactics, the movement is gaining pace – and a weekly slot in people's stomachs. Can meat-free Michelin-starred restaurants, celebrity chefs, and veg delivery services cure people's appetite for meat?

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?

When Dan Kurzrock started home-brewing as a student, he was struck by how much waste he was lumped with; throwing out mounds of oatmeal each day seemed outrageous. So he started baking bread, and then cereal bars – which are now hitting the shelves as an ethical way to 'eat beer’.