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.

The adage of ‘you are what you eat’ has never rung truer as people are adapting their meat consumption to enable them to take better care of the environment. While some are cutting out or reducing meat in their daily diets, others are becoming conscientious of sustainability profiles when they do eat meat and being more adventurous with more uncommon animal products.

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?

An ethical newcomer to Australia’s farming industry, How Now dairy is producing no-kill milk at premium prices. The eco-conscious alternative reflects the idea that Australians are willing to pay more for animal-friendly products.