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.

A Global Food Report by the Institution of Mechanical Engineers estimates that 30-50% of all food produced is never consumed. This is a result of poor practices in harvesting, storage and transportation, on top of market and consumer wastage.

Each year, almost half of the world's food is thrown away. Putting the wasted food to wider social and commercial use, start-up Rubies in the Rubble makes gourmet chutneys from surplus fruit and veg.

With half of the UK population now passing through the doors of discount retailers and their sales showing double digit year-on-year growth, there’s certainly an appetite for discounted goods. But what’s behind this shift? And how is it affecting the UK’s retail landscape?