Welcome to Gotmead!
My advice would be "wait a while" before you dump it. Many young meads taste harsh/bad (sort of like, who put the vodka in this honey water?), and may have aromas that are off but which will dissipate with time. I don't think this mead will be ready to drink in 1 month, but if you leave it to age for a few months, it may surprise you (besides, what have you got to lose by waiting). Now granted, your starved and stressed yeast may have produced unpleasant odors and flavors that may never clear, but I wouldn't say that until I had given it a good long chance. One truism I am coming to appreciate is that in mead-making, you'd best not be in a hurry.
Secondly, as a new mead maker, you may want to try a goof-proof recipe - a good one is Joe's Ancient Orange
. It is ready to drink relatively quickly, and is tried and true. If you search through some of the other recipes you will find several that are ready to drink early, but even most of these will improve further with aging. You can make a mead with one pound of honey per gallon but in something like that, I would probable use an ale yeast that has a much lower alcohol tolerance.
I did not see which yeast you used. This may have something to do with it as some are more prone to bad smells than other. If you can tell us the specifics of you recipe, (which yeast, which honey, which nutrients, etc.) and other details like the temperature, some of the experts here may be able to give you more help.
Endeavor to persevere,