Europeans throw away between 90 and 100 million tonnes of food every year. Despite this fact, over 60% of food companies admit they have no clear strategy on how to reduce that number. France is set lead the charge by forcing large food retailers to redistribute unwanted products to charity.

When Dan Kurzrock started home-brewing as a student, he was struck by how much waste he was lumped with; throwing out mounds of oatmeal each day seemed outrageous. So he started baking bread, and then cereal bars – which are now hitting the shelves as an ethical way to 'eat beer’.

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.

Between 30% and 50% of the world’s food is wasted. As food concerns and interest in ethical living continues to grow, are we becoming more open to eating less-than-perfect ‘ugly fruit’ or dining at a ‘past its sell-by date’ restaurant? But is food waste really good enough to eat?