Wild goose meat is being sold across Scotland after an explosion in the greylag goose population necessitated a cull. High-end restaurants are offering the meat as a fuller-flavoured alternative to farmed meat, giving diners a farm-to-table experience that’s also sustainable.

Over $160 billion worth of fresh produce is wasted annually in the US. Misfits Market sells aesthetically challenged fruit and veggies through direct-to-door subscription boxes. The brand gives customers access to fresh, cheap produce, encouraging conscious consumption and cutting out the middleman.

The perceived ‘grossness’ of entomophagy has long prevented insects from becoming a regular part of diets around the world. But between a desire to broaden culinary horizons and concerns about the ethics and sustainability of eating meat, is the time right for bug-based cuisine to take off?

Multipacks of no-wrap Soleros are now available in the UK as Unilever moves to reduce single-use plastics. As consumers in the UK become more mindful of the eco-friendly credentials of brands, businesses are creating innovative packaging solutions that meet demand.