Food waste from restaurants and supermarkets in the US represents $165 billion of missed profit. Responding to this, PareUp caters to a conscious clientele by partnering with cafés and stores to promote surplus unsold foodstuffs, reducing waste and passing on discounts.

In the UK – where 15 million tonnes of food is thrown away annually – supermarkets are mucking in to minimise waste. But how responsible do consumers feel? After all, 40% of them throw food away at least weekly. Canvas8 sat down with 20 Brits to find out how guilty they feel about wasting food.

It’s not often that a cardboard container filled with rejected veggies inspires an online frenzy, but then Asda’s wonky veg box is no ordinary product. Simultaneously battling food waste, poor diet and stretched budgets, these bundles of ugly greens have hit a rich seam of consumer desire.

AccorHotels is taking a major step in its quest for environmental friendliness. The French hotel conglomerate has announced a plan to grow vegetables at thousands of its locations as a means to minimise food waste by as much as 30%. But is its concern based on morality or profit?