The winners of The London’s Natural History Museum's prestigious Wildlife Photographer of the Year for 2013 have finally been unveiled. Selected from almost 43,000 entries from 96 countries, the winners offer a glimpse of the stunning array of natural beauty on our planet. Photo: Canada: “Lucky pounce”. “Anticipating the pounce – that was the hardest part”, says Connor, who had come to Yellowstone National Park, Wyoming, USA, in search of wildlife as much as the spectacular landscape. He had found this fox, his first ever, on his last day in the park. It was so absorbed in hunting that Connor had plenty of time to get out of the car and settle behind a rock. It quartered the grassland, back and forth, and then started staring intently at a patch of ground, giving Connor just enough warning of the action to come. When it sprung up, Connor got his shot. And when it landed, the fox got his mouse. (Photo by Connor Stefanison/Wildlife Photographer of the Year 2013)

Woolland Woods, Dorset. Landscape photographer of the year 2020. “Taken in spring of 2018 in a wooded area close to Milborne St Andrew in Dorset, this was the third visit to the area in a matter of days. On the previous days, both devoid of morning mists, the light had been harsh and unappealing but the third day delivered stunning conditions with mist swirling through the trees. The low shooting position allowed more emphasis to be placed on the wild garlic and pathway”. (Photo by Chris Frost/UK Landscape Photographer of the Year 2020)

“One Third” – a project on food waste by an Austrian photography Klaus Pichler. According to a UN study one third of the world's food goes to waste – the largest part thereof in the industrialized nations of the global north. Equally, 925 million people around the world are threatened by starvation. The series “One Third” describes the connection between individual wastage of food and globalized food production.

Photo: Pineapple. Place of production: Guayaquil, Ecuador. Cultivation method: Outdoor plantation • Time of harvest: All- season. Transporting distance: 10.666 km (linear distance) • Means of transportation: Aircraft, truck. Carbon footprint (total) per kg: 11,94 kg • Water requirement (total) per kg: 360 l. Price: 2,10 € / kg. (Photo by Klaus Picher)

In this Thursday, February 19, 2015 photo, participants at a seminar on edible insects taste a Cricket Consomme at Le Cordon Bleu cooking school in Bangkok, Thailand. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling insects to extract innovative flavors they say could open a new frontier for the world of gastronomy. (Photo by Sakchai Lalit/AP Photo)

Paramedics care for a woman who is ill after the Geelong Cup on Geelong Cup day at Geelong Racecourse in Melbourne, Australia, 19 October 2016. The Geelong Racing Club was founded in March 1865 at a public meeting at the British Hotel. The first Geelong Cup was held in 1872 over a distance of two miles. (Photo by Tracey Nearmy/EPA)

Praia du Forte, Bahia. “This was the lead picture for a National Geographic story on Bahia, because it was both mysterious as well as a “geography” picture showing where the slaves arrived from Nigeria. Beach pictures seem like they should be easy to take, but for me they are actually quite difficult. Too easy to fall into cliche. When I saw the kid coming on the horse, I quickly ran to see if I could make something with a woman in a bikini that was not a bikini shot”. (Photo by David Alan Harvey/The Guardian)

The Zammitt Family. “A portrait of the Zammitt family at their western Sydney home, with their dogs, Benji and Beau. Brian Zammitt (second from left) is the head of his booming family business, BAMS Hygiene Management, one of Australia’s leading deep cleaning companies, which specialises in disinfecting workplaces and locations contaminated with Covid-19. His wife, Sandra, and daughters Natalie and Louisa all play key frontline roles in the business”. (Photo by John Janson-Moore/Australia’s National Photographic Portrait Prize 2022)

A restaurant in Chelsea is giving customers the ultimate post-pub treat – by selling a burger for £1,100. The world's most expensive burger, dubbed the “Glamburger”, is stuffed with a burger patty made from 220 grams of Kobe Wagyu beef minced with 60 grams of New Zealand venison and seasoned with smoked Himalayan salt. (Photo by Groupon)