Entomophagy: Edible Insects and the Future of Food
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Eco-Friendly Protein: Edible Bugs | WebEcoist

Eco-Friendly Protein: Edible Bugs | WebEcoist | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Though they are relegated to game show gross-out props in much of the West, bugs are quite eco-friendly protein sources.
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Entomophagy: Edible Insects and the Future of Food
Insects as a protein alternative and solution to our world's food crisis.
Curated by Ana C. Day
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Is FAO turning its back on Edible Insects?: FAO’s Senior Forestry Officer Paul Vantomme retires! - 4ento

Is FAO turning its back on Edible Insects?: FAO’s Senior Forestry Officer Paul Vantomme retires! - 4ento | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Who doesn´t know Paul? The man behind Edible Insects to whom we look for advise and support! A personality in his own right, who has managed to create an amalgam between industry and academia, always making sure the sector will get to move forward. Well, after 25 years of FAO service, our guiding star takes his well-deserved retirement February 1st and I want to invite you to take two minutes to let him know how much his support and knowledge meant to you and your business or project over these years !! Thanks Paul for your #edibleinsect knowledge and support[...]
Ana C. Day's insight:

WHO IS GOING TO REPLACE Mr. Vantomme? Who will be our Ento-Godfather, our glue?

It is my understanding that, so far, nobody has been nominated by his director, Eva Muller (eva.muller@fao.org), to replace him. Is his post at FAO being abolished? In any case, who will look out for the maintenance of any of his previous activities now that he is gone? What about further updates on the webpage Directory, legal studies, networking, projects, meetings and so on?? And it gets worse…! The word INSECTS does not even appear in the official FAO workplans for the years 2016/17 !

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Raymond WM Fung's curator insight, April 3, 12:02 AM

WHO IS GOING TO REPLACE Mr. Vantomme? Who will be our Ento-Godfather, our glue?

It is my understanding that, so far, nobody has been nominated by his director, Eva Muller (eva.muller@fao.org), to replace him. Is his post at FAO being abolished? In any case, who will look out for the maintenance of any of his previous activities now that he is gone? What about further updates on the webpage Directory, legal studies, networking, projects, meetings and so on?? And it gets worse…! The word INSECTS does not even appear in the official FAO workplans for the years 2016/17 !

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Documentaries for dorks who care about democracy and diets

Documentaries for dorks who care about democracy and diets | Entomophagy: Edible Insects and the Future of Food | Scoop.it
BUGS

In the delightfully disgusting documentary BUGS (74 mins), we follow two men intent on bringing edible insects into the public eye. At the Nordic Food Lab in Denmark, they test different recipes that include insects, trying to create something that is both nutritious and delicious.
Ana C. Day's insight:

"We are taken on a ride around the world with Josh and Ben, who visit Africa, Australia, Japan, Netherlands, and Puerto Rico, exploring various farms and sites where edible bugs are harvested. They ingest everything they can, including maggots, worms, ants, termites, locusts, crickets, beetles, flies, larvae of every sort, and honey from stingless bees. Their particular favorite: black soldier fly larvae fat.

At one point in my notes I wrote: "I feel itchy."

The visits with self-sustaining insect farmers in Africa was a revelation to the pair, who found that not only are insects a sustainable food source, they are also a primary food source, not replacing anything or filling diet gaps in any way. They also found some drawbacks: collecting insects at night under bright lights can cause blindness, which is an epidemic in some communities. But farmed insects just do not taste as good as those found in the wild.*

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Entomophagy Won't Kill You: You're Already Eating Bugs

Entomophagy Won't Kill You: You're Already Eating Bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Eating bugs is generally taboo, but most people have unknowingly been doing it our whole lives. It’s time to accept entomophagy as a dietary necessity.
Ana C. Day's insight:

"Urban legend tells us that the average person eats eight spiders in their sleep per year. Of course, there is no way of testing this statistic without carefully documenting nightly bug intake of a group of people – and who has time for that?

While we may or may not be swallowing arachnids during our nightly snoozes, we are likely consuming more than this made-up number during the day: most food products contain FDA-accepted levels of bug heads, wings, and throats, which we’ve been eating all our lives."

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Would you eat snacks made with crickets? Canadian insect farmer hopes so

Would you eat snacks made with crickets? Canadian insect farmer hopes so | Entomophagy: Edible Insects and the Future of Food | Scoop.it
ach week, we seek expert advice to help a small or medium-sized business overcome a key issue.

There’s a two-week window in cricket farming where the orchestra of sexually mature males, tens of thousands of them, rub their forewings together and create a deafening crescendo, filling GrowHop Cricket Products’ 1,200-square foot warehouse in Ottawa. The sound expands and contracts until Andrew Afelskie, the startup’s founder and self-proclaimed farmer-in-chief, saunters through the door.
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The 'Cricket Shelter' Lets You Farm Insects in the City

The 'Cricket Shelter' Lets You Farm Insects in the City | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects could be the protein source of the future.
Ana C. Day's insight:

"The Cricket Shelter is a structure that consists of pods built to hold thousands of crickets. It was designed by the architecture firm Terreform and currently occupies a dock at the Brooklyn Navy Yard. If the idea takes off, the shelters could be used by small food producers to raise crickets on rooftops and empty lots in urban areas.

Not only does the Cricket Shelter house around 22,000 insects, it also cleans up after them at the same time. It's designed to collect dead crickets and their waste and makes them easy to dispose. The structure gives crickets plenty of room to roam around while still fitting in as many insects as possible. And when they're ready to harvest, all the insect farmer needs to do is turn a dial on the pod to empty them out."

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What will it take for Western countries to start eating insects? |

What will it take for Western countries to start eating insects? | | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Human beings have been consuming insects for thousands of years. The practice of eating insects, known as Entomophagy, is common in most parts of Asia, Africa, South America, Australia and New Zealand. In fact, more than 80% of the world’s nations continue to eat insects on a regular basis!

However, many Western countries do not include insects in their diet. Scientists suspect this is because Anglo-Saxons originated from colder climates — where insects were less common. Insects became viewed as a pest and not a food source.

It is unfortunate because there are many health and environment benefits obtained from eating edible insects. People in the West are missing out on a delicious and nutritious source of food!
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Edible insects: Why chefs should embrace 'nature's best kept secret'

Edible insects: Why chefs should embrace 'nature's best kept secret' | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Benefits

Bentham said the benefits for restaurant owners went beyond giving them a point of difference from using a relatively new ingredient for the western market. 

"The powder is a unique flavour that can’t be likened to anything. It has a rich nutty taste which really adds something to the flavour of dishes, but there’s also the benefit of knowing that you’ve added a product that is zero sugar, has good fats and with strong protein levels and micro-nutrients, so it’s adding a health base to that dish that has been created," he said. 

“By 2050 we are going to have 9.5bn people on this planet so there is a challenge with our present farming methods to try and support this growing population. I’m not saying that insects are the silver bullet, but it’s another option to be able to pass over to restaurants as another staple food ingredient.”
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Crobar vs Zoic vs Bodhi - Battle of the insect bars! | Healthy Perspective

Crobar vs Zoic vs Bodhi  - Battle of the insect bars!         | Healthy Perspective | Entomophagy: Edible Insects and the Future of Food | Scoop.it
There's some new paleo bars on the block using a common intriguing ingredient ... insect flour - high in protein and sustainable, it's very now. But which one would you buy again, if at all?! Let's find out ..
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Workshop registration form | InsectCentre

Workshop registration form | InsectCentre | Entomophagy: Edible Insects and the Future of Food | Scoop.it

A third 2-day edition will be held on June 16 & 17. It will be a 2-day event this time, as it turned out to be too much information for 1 day. This creates the opportunity for more networking, questions and discussion.
Insects are widely considered as a promising and sustainable ingredient for feed and food. For many entrepreneurs and businesses this is an opportunity to create new business. To start insect rearing is not a matter of trial and error anymore, but information is scarce and not everything is available and researched. For this reason this workshop is organized. Participants are given the basic information on building an insect business and concerning conditions.
This workshop gives an overview of existing knowledge and experience. The workshop provides knowledge for starting commercial insect production or processing.
Workshop content
Basics on insect biology in relation to rearing
Insects and its market potential
Insect production: Current status of production and technology
Legislation, safety and quality
Excursion to HAS and InsectLab (research facility)
Insect Business creation
The lecturers are from Wageningen University and Research Centre (WUR), HAS University of Applied Sciences and NGNHAS.
Who should attend
Any company which wants to start in the insect sector for feed and food on a commercial base or businesses related to insect rearing for feed and food can benefit from this workshop.
Date, time and location
June 16, 09.30 – 17.30 at Agri&Food Plaza 's-Hertogenbosch, 
Costs
€ 425,- (Ex VAT, including lunches on both days and diner on June 16)
Please read the Workshop  cancellation policy before filling in this registration form.
Registration deadline is June 13.
Your participation is confirmed upon receiving an invoice for the seminar/workshop fee.

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Toronto chef trying to open up more taste buds to edible insects

Toronto chef trying to open up more taste buds to edible insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects are practically everywhere — especially at this time of the year. 

So why not take advantage of the abundance and put them in our food? After all, many are edible, high in protein and have a nutty, meaty taste when roasted. 

Insect entrees not taking flight in Canada
9 food trends we'll devour in 2016
2016 food trends include bugs
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Now you can eat insect tasting menu for $25 in Toronto

Now you can eat insect tasting menu for $25 in Toronto | Entomophagy: Edible Insects and the Future of Food | Scoop.it
If you're tired of seeing un-intimidating dishes like hagis and bison burgers labelled as outrageous, Cookie Martinez has got you covered. The Toronto container shop restaurant will be serving up a prix-fixe menu centred on bugs on April 27. You read that correctly
Ana C. Day's insight:

"So, what's on this creepy, crawly menu? Cricket empanadas, mealworm ceviche, spicy cricket Thai spoons, cricket pate with crostini, chocolate-covered crickets and guacamole with water bug paste and crushed ants with plantain shavings. Pretty gourmet sounding, if you ask me. The entire menu will run you $25 plus tax. 

Cookie Martinez is no stranger to edible insects. The shop regularly offers a selection of cricket-based snacks, which sound both terrifying and tasty.

If you aren't feeling bold enough to tackle all the courses, stop by one of these joints to get your fix of bug-based snacks.

UPDATE: The event date has changed since this article was first published. The new date for the tasting is April 27."

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Podcast: Changing the mindset around edible insects

Podcast: Changing the mindset around edible insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Harry Harrison and Josh Bentham met over five years ago while working for Lego, bonding over a love of charity work the two then decided to enter the edible insect market and work out what the main psychological barriers stopping people in the West eating insects.
Ana C. Day's insight:

"Harry and Josh explain that while doing their research into setting up Mophagy, they realised that the infrastructure in Europe wasn’t in place to support the market.

They explain how they overcame this."

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CPP community consumes bugs for research

CPP community consumes bugs for research | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A Cal Poly Pomona graduate student is examining alternative food sources with a research study about edible insects.
Set to graduate in June, Jaynie Tao, a food science graduate student, is using this project for her senior thesis. Tao is conducting her research under the advisement of Olive Yao Li and Bonny Burns-Whitmore, both human nutrition and food science professors.
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Bühler aims to 'close the global protein gap' with algae, insects and pulses

Bühler aims to 'close the global protein gap' with algae, insects and pulses | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A completely new value chain has to be built up," Müller said. "Starting from ensuring a safe and reliable feedstock supply for the insect, via mass rearing of insect larvae as well as their processing into insect ingredients (e.g. protein meals), and finally application of this ingredients in final products like fish feed formulations or pet food products. To be successful, all activities need to be developed at the same time. Therefore we will rely on the success of certain other companies, but by having a good network the risk is manageable."

"The regulatory framework regarding insects [for human consumption] is expected to be changed, but nobody knows, when this will be the case," she added.
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Why an agency invested in insect snack bars

Why an agency invested in insect snack bars | Entomophagy: Edible Insects and the Future of Food | Scoop.it
TOKYO — A good deal has been written recently about the nutritional and ecological benefits of adding protein from insects to the human diet. But it still comes as a surprise when an ad agency invests in the concept.

Dentsu Ventures, an investment arm of Dentsu with a capital of ¥5 billion (around $45 million), just staked an undisclosed sum in Exo, a New York-based company specializing in food products that use cricket protein.

Dentsu Ventures is an experimental division that invests in non-advertising-related enterprises that it sees as potentially useful to Dentsu’s own business in the future.
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Cockroaches, Bees, Crickets and Big Data may just save lives

Cockroaches, Bees, Crickets and Big Data may just save lives | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Big Data News, Events, and Expert Opinion
Ana C. Day's insight:
"IOT DRIVEN CRICKET FARMS AS A NEW FOOD SOURCE

Another notable trend in the last year Is it last year is harvesting insects as a means for consumption and generally a source of protein. The act of humans eating insects known as entomophagy is widely adopted. According to article written in the Guardian, 80% of the world’s nation eats 1000 species of insects. The Food and Agriculture Organization (FAO) published a paper titled Edible Insects – Future Prospects for Food and Feed Security stating that “insect harvesting/rearing is a low tech, low-capital investment option…” So it comes as no surprise that startups like Exo, Chapul and Tiny Farms have been popping up and receiving a lot of interest and funding for their cricket flour and cricket bars. According to IoT Journal, Tiny Farms in particular uses IoT technology and sensors to build and optimize their scalable farms. CEO Dan Imrie-Situnayake also discussed that they collect a lot of data to determine “the best approaches to insect farming, pinning down what works and what doesn’t."

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Inspired Students Take Hormones and Algae to a Whole New Level in the Lexus Eco Challenge | Lexus

Inspired Students Take Hormones and Algae to a Whole New Level in the Lexus Eco Challenge | Lexus | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Inspired Students Take Hormones and Algae to a Whole New Level in the Lexus Eco Challenge
Ana C. Day's insight:

High School First Prize Winners
CA – La Crescenta
Clark Magnet High School CCBB Cricket Busters Educated the community about overfishing and explored the benefits of an alternative source of protein (insects).

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50 startups go to bat (and one walks home with cash) in the first-ever PitchfestNW

50 startups go to bat (and one walks home with cash) in the first-ever PitchfestNW | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Poda Foods is a Portland, Oregon-based startup that raises and harvests crickets to create a cricket-based protein powder. Yes, you read that correctly, a cricket-based protein powder.
While certainly odd, Poda Foods co-founder and CEO Yesenia Gallardo shared with the PitchfestNW judges just how beneficial crickets are to the food industry. After citing the many downsides of the meat industry — like methane production and excessive water consumption — Gallardo pointed to crickets as a reasonable solution. Not only do they require little food to stay alive, but crickets quickly convert their food into mass, allowing them to boast a higher protein value than chicken, eggs, salmon, or beef jerky.
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Protein That Crawls: 11 Startups Trying To Get Us To Eat Bugs

Protein That Crawls: 11 Startups Trying To Get Us To Eat Bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
From cricket flour-based chips and cookies, to mealworm and fruit fly larvae-based foods, these startups are on a mission to take insect-eating mainstream.
Ana C. Day's insight:

"Silicon Valley prides itself on powering the sort of innovation that feels more appropriate to a science fiction movie than real life: self-driving cars, virtual reality, and military-grade robots. But right now, a group of startups with plugged-in investors are working on a project that is considerably less lofty, if still fairly ambitious. That project? Convincing the American public to eat bugs."

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Strange Week: When Insects Become A Delicacy // Theme Week // BTRread

Earth is running out of food, but there are untapped resources below our feet.

The UN states that by 2050 our population will exceed 9 billion and that we Westerners will do what the rest of the world does now: embrace edible insects! Yes, from grasshoppers to ants to worms, these critters make up a food source both nutritional and ecologically low-impact, so why do we scoff at the idea?

A new film takes us to the places that serve things like fried ant larvae tacos and roasted termite queens to show us the delicious benefits of insects.

BUGS, described as "equal parts culinary documentary, political conversation starter and travelogue," made its debut at the Tribeca Film Festival on April 16th. The film follows a group of chefs and researchers from the Copenhagen-based Nordic Food Lab on their quest to uncover new tastes and establish sustainable alternatives.
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North American entomophagy: Journal of Insects as Food and Feed: Vol 0, No 0

North American entomophagy: Journal of Insects as Food and Feed: Vol 0, No 0 | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Eating insects is not a common Northern American practice today. However, in the past a variety of insect species was consumed in Northern America (north of Mexico including Greenland). The aim of this literature review is to provide an historical overview of North American entomophagy based upon both peer and non-peer reviewed sources on this topic.

Via Jacques Mignon
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Jacques Mignon's curator insight, April 20, 8:02 AM
Part abstract : "We show that North American Natives, and in certain cases colonists, collected and consumed a large variety of edible insects. These are categorized per order and where available, information on how these species were collected and processed is provided. Lastly, we mention reasons for the renewed interest in edible insects and make suggestions for future studies."
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"Bugs" makes insects palatable

"Bugs" makes insects palatable | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Well, Jiminy Cricket!  I never thought I'd take a bite of food that could bite me back!  
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The ultimate taste test: Insect burger, plant burger or meat burger?

The ultimate taste test: Insect burger, plant burger or meat burger? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The Belgian researchers' battle of the burgers threw up an interesting result: Although meat came out top, consumers liked the insect burgers more when told they contained mealworms, putting it on a par with the plant-based burger.
Insects are increasingly promoted as a sustainable alternative to both meat and even soy. Raising them does not compete with existing farmland nor does it require forests to be cleared, and they have an excellent feed conversion rate unlike livestock for meat and dairy.
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Bug appetit: The nutritional value of eating insects

Bug appetit: The nutritional value of eating insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Nutritionists from the University of Maryland Medical System regularly contribute guest posts to The Baltimore Sun's Picture of Health blog. The latest post is from Sara Foresman.

The practice of eating insects, known as entomophagy, has existed for thousands of years. Although Western society often scoffs at the thought of touching insects, let alone eating them, many cultures around the world recognize their nutritional value and consider them delicacies.
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Food Tank Summit 2016 Live Stream - LETumEAT

Food Tank Summit 2016 Live Stream - LETumEAT | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Danielle and Food Tank are hosting the Food Tank Summit 2016, April 20 – 21, at the American University in Washington, DC. The summit brings together over 80 leaders, activists, chefs, policy makers, researchers, farmers and media for a series of panels from “Food Security and Conflict” and “Farmers Leading the Food Movement” to “Beyond Calories: The Need for Nutrient Dense Diets” and “The Future of Organic”.
Ana C. Day's insight:

1:15pm Panel: Protein for the Planet

The public health and environmental impacts of industrial livestock production are vast—from water pollution and food borne pathogens to the spread of zoonotic disease, the price of meat is much more than consumers pay at the grocery store. But farmers, chefs, entrepreneurs, and consumers are finding ways to reduce the effects of protein including plant-based foods, insect flour, and grass-fed production that can provide this important nutrient without sacrificing human health or environmental sustainability.

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The Insect Industry Is Officially Incubating: Will Consumers Step Up to the Plate? — Pacific Standard

The Insect Industry Is Officially Incubating: Will Consumers Step Up to the Plate? — Pacific Standard | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects provide protein that comes not only with enormously positive environmental consequences but off-the-charts health benefits as well.
By James McWilliams
Ana C. Day's insight:

"Standing in a foot of snow, Wendy Lu McGill looked up at the roof of her company’s headquarters. It was a rust-red shipping container sitting in the middle of an ad hoc junkyard five miles from downtown Denver. She was contemplating climbing to the top. She wanted to show me the panel of solar tubes that, when fully installed, were going to warm the container for the hundreds of thousands of live insects — mostly crickets and mealworms — that were about to inhabit it."

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