Translucent, otherworldly jellyfish don't scream 'delicious.'
But, according to experts, eating the chewy creatures could be a way to enjoy sustainable protein – at the same time as solving the issue of their over-abundance in many of the globe's waters.
Jacob Brown, a chef from New Zealand, serves jellyfish as a delicacy at his award-winning restaurant, The Larder. He's attested to the increasing popularity of the dish, as punters start to look for more sustainable options. (As the creatures spawn via polyps at the bottom of the sea, their stocks don't become permanently depleted via fishing.)
Aside from the ethereal stingers, here's some other out there foods that can help us save the planet.
Twenty times more productive than conventional crops, microalgae is tipped by scientists to be the next superfood. It can be grown in the driest and warmest of temperatures, and certain types contain more protein and iron than twenty per cent fat ground beef.
A new study from Food Futures has also found that the green stuff could be a great alternative to replace corn in cattle feed.
Yes, we know, your first instinct is to squirm and cringe. But insects are one of the most sustainable meat alternatives available.
Mexican chain Wahaca created a dish featuring crickets as a special on their menu – the insects were fried with garlic and spices, before being coated in melted cheese and served with corn tortillas. If that's too much for you, ground cricket flour (use as a sub in pancakes and baking) is a less obvious way of getting on board.
By creating the product from animal cells, as opposed to via raising and slaughtering animals, the food creates fewer carbon emissions.
It may end dining as we know it. Sustainable powdered food is a definite viable option for those who want to make their eating habits greener.
The big player is nutritional powdered food Huel. A powder that comes in a packet to be blended with water and drunk as a meal replacement shake, it's a mix of the 26 essential vitamins and minerals, as well as balancing your macros (protein, carbs and fats.)
Being vegan, it's eco-friendly, plus it means less food packaging, while the 12 month shelf life also deals with the issue of food waste.
Consuming a white liquid three times a day would make life so bleak it would be unbearable, but we reckon that one for breakfast would be okay.
Green super rice
No, it's not the name of a new super hero. In the Philippines, tests are being carried out to create a genetically modified super rice.
It will be resilient to various insects and adverse weather conditions that affect regular rice species, meaning that less of the crop will be wasted and farming communities will get more bang for their buck.