A woman scales fish by the side of a lake as she prepares for the upcoming Chinese Lunar New Year in Suqian, Jiangsu province, China, January 27, 2016. (Photo by Reuters/China Daily)

In this Wednesday, January 27, 2016 photo, Jung Myoung Sook, 61, holds her puppies she rescued at a shelter in Asan, South Korea. In the country, where dogs are considered a traditional delicacy and have only recently become popular as pets, Jung's love for her canine friends is viewed by some as odd. But others see her as a champion of animal rights. (Photo by Lee Jin-man/AP Photo)

In this Monday, January 23, 2017 photo, chicken feet snacks shop owner Leung Kin-kung testes a chicken feet in Hong Kong. Saturday marks the start of the lunar Year of the Rooster and families in China will reunite for festivities, fireworks and food. While tradition calls for feasting on “auspicious” foods, many will also munch on staple snacks like “phoenix claws”, the Chinese name for chicken feet. (Photo by Vincent Yu/AP Photo)

The proliferation of marijuana edibles for both medical and recreational purposes is giving rise to a cottage industry of baked goods, candies, infused oils, cookbooks and classes that promises a slow burn as more states legalize the practice and awareness spreads about the best ways to deliver the drug. Edibles and infused products such as snack bars, olive oils and tinctures popular with medical marijuana users have flourished into a gourmet market of chocolate truffles, whoopie pies and hard candies as Colorado and Washington legalized the recreational use of marijuana in the past year. Photo: In this Thursday, July 10, 2014, photo, Mike Fitzgerald, right, teaches behind a sample display of cannabis-infused products during a cooking class at the New England Grass Roots Institute in Quincy, Mass. (Photo by Michael Dwyer/AP Photo)

Photographer Gregg Segal travelled the world to document children and the food they eat in a week. Partly inspired by the increasing problems of childhood obesity, he tracked traditional regional diets as yet unaffected by globalisation, and ironically, found that the healthiest diets were often eaten by the least well off. (Photo by Gregg Segal/The Guardian)

In this handout image provided by Ogilvy, a burger made from cultured beef, which has been developed by Professor Mark Post of Maastricht University in the Netherlands (pictured) is shown to the media during a press conference on August 5, 2013 in London, England. The in-vitro burger, cultured from cattle stem cells, the first example of what its creator says could provide an answer to global food shortages and help combat climate change, was fried in a pan and tasted by two volunteers. The burger is the result of years of research by Dutch scientist Mark Post, a vascular biologist at the University of Maastricht, who is working to show how meat grown in petri dishes might one day be a true alternative to meat from livestock.The meat in the burger has been made by knitting together around 20,000 strands of protein that has been cultured from cattle stem cells in Post's lab. (Photo by David Parry)

Portraits single nominee: Dakar fashion, by Finbarr O’Reilly. Curious residents and a street vendor selling material look on as models Diarra Ndiaye, Ndeye Fatou Mbaye and Malezi Sakho wear outfits by the Senegalese designer Adama Paris in the Medina neighbourhood of Senegal’s capital, Dakar. (Photo by Finbarr O’Reilly/World Press Photo 2019)