What's the best way to get a protein boost? Eating a 14oz steak? Downing a Maximuscle shake? Or nibbling on a few crickets? The designers behind the Jungle Bar – which uses crickets as an alternative protein source – hope that the power of protein will convince skeptics to eat insects.

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?

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?