The 2025 World Food Photography Awards Shortlist Has Been Announced (31 Pics)

A towering harvest on two wheels, steered with skill and resilience. Along Tanzania’s Swahili Coast, farmers master the art of balance, moving their bounty with quiet determination. This is how the harvest finds its way home.

Traditional honey collectors harvest wild honey in the Sundarbans, the world's largest mangrove forest. This perilous job exposes them to Royal Bengal Tigers, crocodiles, and venomous snakes. Rising water levels and salinity have reduced honey yields in recent years, making their livelihood even more challenging. Satkhira, Bangladesh.

In this photo, I wanted to celebrate the beauty of 'imperfections.' Each pasta shell is unique in shape, texture and curves, yet all are beautiful. Through lighting and colour grading, I aimed to elevate it with an ethereal glow - like the golden halos in Medieval iconography - highlighting its divine essence.

Belgian Chocolates for Puratos Belux . Styling: Els De Pauw. Chef: Matty Van Caeseele

One of the last phyllo dough shops in Crete. Third generation son tosses the dough to stretch it as thin as possible.

Shot with food stylist Ellie Mulligan and prop stylist Hannah Wilkinson at my studio, Kemble House.

Salumeria La Baita is an authentic deli experience in Faenza, Italy. The quality of the products, the friendly staff and the sheer variety make it a true gem. The moment you walk in, you are hit with the aroma of sliced prosciutto, aged parmesan, mortadella and cheeses from creamy gorgonzola to sharp pecorino . A genuine culinary adventure!

In Malawi, people really have very little and are happy with simple things like a balloon or a pen. A sweet is a party. My guide told me that and so every time I walked through the village I made sure I had sweets with me anyway for the children, and adults often too.

My little sister, who eats a lot of food from plastic wrappers and packaging, is taken by how many different vegetables there are, and how pretty the colours look when all placed together. I also really liked the different colours, shapes and patterns, lines and curves, of the veggie display at the grocery store.

On a spring day at my friend's home. The dish was so gorgeous that he could not resist!

A sugar snap pea and radish salad with cubed watermelon, sliced red onion, radicchio salad leaves, pea shoots, and purple radish microgreens.

Mother and son exchange knowing glances over a tasty Balkan breakfast spread in Serbia as part of Glenna Jennings’ ongoing series At Table, which documents authentic moments of human connection over food and drink in spaces across the globe.

After a day of shooting at the Moulin Rouge restaurant in Paris, Fanny and Grace, two dancers from the revue, taste the dishes that I have just photographed for a magazine.

In a remote char of northern Bangladesh, herders live with their buffaloes for generations. At dawn, before starting their day’s hard work, they gather for a simple yet fulfilling meal. Once grown, the buffaloes are sold, contributing to the economy - showcasing the deep link nature, resilience, and the sustenance that fuels their daily lives.

One of the most renowned dishes of modern Italian cuisine: the iconic saffron risotto with golden leaf dish. Created by the Maestro Gualtiero Marchesi in 1981, it became one of his most famous signature dishes. It is now served exclusively at La Terrazza Gualtiero Marchesi at the Grand Hotel Tremezzo on Lake Como and each dish is accompanied by an authenticity certificate.

Two fishermen in Trà Vinh are pulling in their deep-sea fixed nets, a demanding and dangerous profession amid the open sea. Their small watch hut, barely 8 square meters, is simply built from melaleuca wood. Balancing on taut ropes above the vast waters, they harvest shrimp and fish, embodying the resilience and determination of coastal laborers.

Carina & Sven cut a cake made by their friend at their wedding at Carswell Farm. The cake had unfortunately become unstable and she attempted to prop it up. They cut it just in time!

Street vendors continue selling mangos and other fruit, even in a snowstorm in New York City. The tropical colours of the fruits and umbrellas contrast with the dark winter colors of the commuters, as they hurry through the snow to get indoors.

In the quiet stillness of dawn, an employee at Café Du Monde takes a solitary moment before the day’s rush begins. Framed by the early morning glow of Jackson Square, the scene captures the delicate balance between preparation and reflection in one of New Orleans’ most iconic landmarks.

Mu Cang Chai's overlapping high and low terraced fields in Yen Bai province, Vietnam create a majestic yet romantic landscape, breathtakingly beautiful and overwhelming, especially during the yellow rice season. During the ripe rice season, the "stairs" in Mu Cang Chai are not only beautiful with colour, but also alive with the harvesting activities of farmers.

Picarones with spiced maple syrup. Picarones are a traditional Peruvian dessert, similar to doughnuts. Food Styling and recipe by C. Hümbs. Styling and concept by Jan C. Brettschneider

At Alchémille in Kaysersberg, Chef Jérôme Jaegle transforms ingredients into artistry. Bathed in natural sunlight, this moment captures the essence of his plant-forward philosophy - fresh flavours, wild botanicals, and pure craftsmanship. The light reveals every detail, turning this dish into a celebration of seasonality, taste and dedication.

This regal self-portrait with a playful twist reimagines royalty through the lens of a food photographer. Inspired by The Crown’s iconic cover images, the coronation jewel is replaced with pasta, blending elegance and creativity. A nod to tradition yet entirely unconventional, it transforms an everyday ingredient into a symbol of artistry and imagination.

During the harvest, at Fleurie, in Beaujolais, a picker rests on the tractor during a break.

A chocolatey twist on an Easter classic. These double chocolate hot cross buns are brushed with maple syrup while still warm from the oven, giving them this beautiful glazed effect.

The Colours of Meganthias filiferus is a photograph from Thai Fish Book: Cooking Experience and Techniques. This book highlights the rich diversity of Thai marine fish from the country's abundant seas.

As the golden sun melts into the horizon, a lone street vendor walks along the shore, his vibrant pink candy floss contrasting with the muted tones of the sea. A fleeting moment of sweetness amid the hustle of maritime trade.

Inspired by the tasting notes of the classic Manhattan, this work seeks to capture a bold, warm and sweet note. Through a deconstructed, abstract approach, the image unfolds in layers, each elevated to create depth and intrigue. Looking into the bottom of the glass, the composition reveals a narrative - whether it is the promise of a night yet to come or a moment of reflection on the night already been.

In Vienna’s funfair, lights aglow, the man still feels the child he knows. Sweet glazed apples tempt, capitalism’s game, excess whispers, yet calls his name. The Ferris wheel turns, dreams take flight, but the child within seeks simpler light. In abundance, a quiet plea: Remember the joy of being free.

"Photographed for Waitrose
Art Director: Corrie Heale Food Stylist: Bianca Nice Prop Stylist: Wei Tang"