Damien Conrad makes the case for local food hubs, Simon Tompsett promotes growing your own food, and Alex Robinson points to reducing waste

Your editorial is right to warn that Britain’s food system leaves us dangerously exposed (The Guardian view on food security: we have just-in-time, we need just-in-case, 15 October). But scarcity is only part of the problem. Across the country, good food exists; what is missing is the infrastructure to store it, aggregate it and get it to the people who need it.

That failure runs through the whole food chain. Farmers are being pushed to the brink while millions of tonnes of edible produce go to waste. Independent retailers and wholesalers face rising costs, while schools, hospitals and community organisations want to provide healthier food but are constrained by tight budgets.

A thrifty and delicious crumble-like autumnal treat, a bit like a cobbler … or a buckle … or a grunt …

We have a family tradition of making our daughter a fruit pie of some sort for her first day of school each September. Last year, it was a simple apple pie, but we intend to make our way through the myriad heritage desserts, from crumbles and crisps to cobblers, buckles, pandowdys, grunts, slumps and sonkers. This year, we made a brown betty, a wonderful, crumble-like dessert made with stale bread. We kept things seasonal with apples and blackberries from the garden, but any combination of fruit works really. I sweetened this one with maple syrup, but use your sweetener of choice: each adds its own unique flavour.

Cultivating the nutritious bugs means families can raise livestock and enrich their own food, while lowering pressures on the land

A few minutes’ walk from his home in the Kyaka II refugee settlement, Kanane Bikanyale feeds black soldier fly larvae to chickens in a coop above a fishpond. The larvae disappear in a scrum of chickens. Nearby, more larvae grow in modified jerrycans, while adult flies are kept in netted boxes.

Bikanyale kept chickens before he fled to Uganda from the Democratic Republic of the Congo (DRC). But the cost of conventional feed and shortages of ingredients made them increasingly difficult to raise – a widespread pressure for millions of smallholder farmers whose margins are tight.

Kanane Bikanyale tends to his black soldier fly larvae in a rearing unit in the Kyaka II refugee camp in Uganda

Jane Middleton says the question we should be asking is not how can we use up surplus food, but how we can ensure that no one has to rely on charity to eat

Charlotte Hill (While British children go hungry, we waste 1.1bn meals a year. Bring on the redistribution revolution, 6 October) conflates two separate problems. One is food waste; the other is domestic food insecurity. If, as she suggests, we use the former to address the latter, we are simply creating a two-tier food system where people living in poverty do not have the dignity of making their own choices.

While the work of food-waste charities such as the that one Hill heads is commendable as a sticking plaster, in the long term it entrenches poverty and removes any incentive for large corporations to tackle the food waste they create.

A creative way to use up the bits you already have around, all while getting in a healthy mixture of vegetables and whole grains

This hearty dish is inspired by the diets of the Blue Zones, or those regions of the world where people live the longest, including Sardinia, where minestrone is a staple. Dan Buettner, who studied these communities, found that their diets are generally rich in beans, whole grains and seasonal vegetables. I’ve generalised ingredients into groups such as alliums, rather than simply suggesting the standard onion base, to inspire you to use up whatever you have in the house and what’s in season; I’d of course also encourage further diversification with the addition of other vegetables and subtle spices.