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.

Australian brand Provenir is offering an Uber-style service to farmers with its mobile abattoir. Given the increased demand for transparency and interest in provenance – felt by carnivores, vegetarians and vegans alike – there are agribusiness opportunities to make processing more ethical.

Why are people knocking back RTD cocktails? How are eco concerns impacting consumption habits? And what role will tech play in shaping the future of food? In this part of the 2020 Expert Outlook, we speak to three experts about how inclusivity and sustainability are affecting eating and drinking.

Young generations are turning to food to both speak out about political, social and spiritual beliefs, as well as a means to connect different cultures and serve as a healing medium. How can brands tap into this ethos and show that they actually care rather about supporting a cause?