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Best Bugs for the Budding Bug-Eater - Forbes

Best Bugs for the Budding Bug-Eater - Forbes | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A friend just sent me the menu of a well known French restaurant that features a selection of surprising delicacies. Here are the choices: crickets (domestic and black), grasshoppers, giant water bugs, and worms (bamboo and silk).
Ana C. Day's insight:

"Some of the good reasons to consider insect cuisine:

- One billion people on Earth are insufficiently fed.

- In 30 years, global population will total 9+ billion, translating into intense pressure on agricultural land, water, forests, fisheries and other resources.

- Beef prices will continue to rise as rainforests are destroyed to make space for cattle.

The London “Pestival” offers more good reasons to consider “the deliciousness of insects” and the truly burning question: “Who is more of a pest?”"

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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.
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CLICK HERE to support Roadmap: Edible insects & business opportunities

CLICK HERE to support Roadmap: Edible insects & business opportunities | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Exploring the possible markets and business opportunities insects have as food and protein sources. | Crowdfunding is a democratic way to support the fundraising needs of your community. Make a contribution today!
Ana C. Day's insight:
Via this campaign, we want to do 2 important things:

In order to really matter and make a difference, the edible insects industry needs to reach much bigger consumer groups than today. We think that for it to achieve a wide sustainability impact, it needs a roadmap. 

That is why we’ve started this campaign – we want to do two important things:



  1. Produce and publish a business opportunity report. The aim of the work is to present a clear view of where the edible insects market is right now, but most importantly, show the roadmap of how it can develop forward into a more mainstream market with greater positive impact. 
  2. Support the little team of 4Ento in their important educational work to increase awareness and familiarise people with edible insects so that more and more people become aware of the opportunities edible insects provide, and also dare to try insects themselves! If we in some way can help change makers like 4Ento in their quest for more sustainable – responsible business – we’ll do our best!
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Crickets the New Chicken? That's Chef Meeru Dhalwala's Mission | The Tyee

Crickets the New Chicken? That's Chef Meeru Dhalwala's Mission | The Tyee | Entomophagy: Edible Insects and the Future of Food | Scoop.it
It's cheap, sustainable protein -- if only Vancouverites would start ordering it.
Ana C. Day's insight:

"Tyee: What inspired you to take up cooking with insects?

Dhalwala: "We're just not eating sustainably. I don't think in North America we're giving up eating meat any time soon. But in insects we have an extremely sustainable source of iron and protein. Eighty per cent of the world already enjoys eating it."

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Why do we turn up our noses at eating bugs?

Why do we turn up our noses at eating bugs? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The lines we draw around what's acceptable to put in our mouths have more to do with culture and climate than with science or nutrition.
Ana C. Day's insight:

By Heather Smith "I’d been following the world of insect-eating (entomophagy, to use the precise term) long enough to know that I was looking at a tiny shrink-wrapped miracle.  To get to this point, a lot happen behind the scenes in the American food system. Some people had to set themselves up as growers of insects that met the legal standards of food for humans, not just pet lizards. They had to get approval from the FDA, an agency that thought more about how much insect could accidentally make its way into your food than it did into developing food safety standards for people who wanted to put them there on purpose."

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'Join the insect food revolution' to fight 'global warming': 'I eat bugs...Insects are the future of food and farming'

'Join the insect food revolution' to fight 'global warming': 'I eat bugs...Insects are the future of food and farming' | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Dr. Jenny Josephs, a research psychologist, self described entomophagist and founder of  the 'The Bug Shack' website, spoke at the TEDx Talk conference at the University of Southampton. Josephs pro...
Ana C. Day's insight:

"Dr. Jenny Josephs, a research psychologist, self described entomophagist and founder of  the ‘The Bug Shack’ website, spoke at the TEDx Talk conference at the University of Southampton. Josephs promoted eating insects instead of livestock in order to fight climate change. Josephs promotes recipes for cooking bugs. See: RECIPES – INSECT COOKING BASICS

Josephs (Jenny@thebugshack.co.uk) told TEDx Talk that ‘insects are the future of food and farming.’  Josephs notes that ‘gram for gram insects are about 100 times better in terms of greenhouse gas emissions than beef."

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Food: Buggy beverages – Isaan dream, health concern or mixologist magic

Food: Buggy beverages – Isaan dream, health concern or mixologist magic | Entomophagy: Edible Insects and the Future of Food | Scoop.it

PHUKET: If I found a bamboo grub in my tom yum rum and coke, I would either assume the health office hadn’t been through that particular bar in Phuket in a long time, or my bartender was adding some Isaan flare to an already Thai-style cocktail. 

Ana C. Day's insight:

"“I very much wanted to find an alternative source for acidity in drinks instead of using the classic lemon and lime,” Mr Reynolds explains to the Telegraph. “The formic acid in the ants provided a wonderful sour and bitter orange flavor. As a whole they open consumers’ minds to the fact that we can get very interesting flavors from more than just fruits, herbs and spices.”"

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Bichos Ricos Final - YouTube

-- Created using PowToon -- Free sign up at http://www.powtoon.com/youtube/ -- Create animated videos and animated presentations for free. PowToon is a free ...
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The Top Ten Edible Insects in North America

The Top Ten Edible Insects in North America | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Challenge for every person in a survival situation -- Starve or eat insects and survive? Insects are plentiful. Many are safe to eat. Many are nutritious. Here...
Ana C. Day's insight:

"Challenge for every person in a survival situation -- Starve or eat insects and survive? Insects are plentiful. Many are safe to eat. Many are nutritious. Here are a few bugs to know about and how to catch and prepare them.


Would you ever eat a plate full of insects? Most people in Western nations would shake their heads no in disgust.

For many the idea of eating insects is on the same level as eating something poisonous. You just don't do it."

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The challenges of selling insects in Europe

The challenges of selling insects in Europe | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Optimistic

But these issues were not enough to put off the entrepreneurs who all said that a change was on the horizon. "[The regulatory situation] is forever moving in the right direction," said Whippey. 

Meanwhile Spliid, who raised £10,000 (€14,000) on Kickstarter to launch her start-up, believed growing consumer demand would be the catalyst to spur a change in legislation.

“A couple of years down the line, a substantial amount of people in the EU will have started incorporating insects in foods, both in terms of new companies and brands, restaurants and media coverage. This will all help the push towards making insects in food mainstream, which in turn will influence legislation."
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Insetti Commestibili - Edible Insects

This is "Insetti Commestibili - Edible Insects" by Opera Research Centre on Vimeo, the home for high quality videos and the people who love them.

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Entomophagie : où manger des insectes à Paris ?

Entomophagie : où manger des insectes à Paris ? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
En quête de nouvelles expériences culinaires ? Aventuriers du goût, vous souhaitez découvrir l’entomophagie ? A savoir que vous vous rendez dans un restaurant
Ana C. Day's insight:
Le Festin nu : manger des insectes en tapasJimini’s : les insectes qui croustillent à l’apéroChez Mushi : les insectes à l’honneur de la cuisine japonaiseAu petit Thaï : une cuisine thaïlandaise étonnante
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The Best Kind Of Supper Club Wonders What We'll Eat On Mars

The Best Kind Of Supper Club Wonders What We'll Eat On Mars | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Arlin Crotts, an astrophysicist who has researched living on the moon, helped us out in imagining the flavor and smells of Mars. Gil Lopez, a community garden activist, presented ways of growing and eating fungus and insects, such as crickets and mealworms, as a way of introducing fresh food. Ann Nunziata, a certified Natural Foods Chef at NYC’s Natural Gourmet Institute, came and spoke with us about food energetics -- the holistic study of how food is prepared -- and how it might apply to Mars.

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Edible insects: Is this the future of food? - CNN.com

Edible insects: Is this the future of food? - CNN.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Over two billion people eat insects routinely but converting Western consumers remains a hard sell.
Ana C. Day's insight:

"Institutional wheels turn slowly


In the United States, there are laws governing the maximum volume of insect parts in food, but not for governing insects as food. Currently, insects are sold as novelty food with general hygiene standards, while the handful of European businesses operate on an ad hoc basis. The EU is set to issue a ruling on insects as food later this year

The uncertainty surrounding standards and guidelines also affects business in one of the global hubs of the insect trade. Thailand has over 20,000 registered insect farms producing around 7,000 tons of food each year, according to the FAO, with crickets and grasshoppers among the most popular varieties."

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Events calendar - Edible Insects Wine Tasting | Natural History Museum

Events calendar - Edible Insects Wine Tasting | Natural History Museum | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Special event

Restaurant

Fancy a merlot with your meal worms or chianti with your crickets? 

Two timeslots available: 18:45-20.00 OR 20:30-21:45 

Ticket prices: £30, Members £27 
Book tickets online

- See more at: http://www.nhm.ac.uk/visit/whats-on/programs/nhm/edible_insects_wine_tasting.html?date=31.07.2015#sthash.a3WwhzWc.dpuf

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Bug festival to promote nutritional value of edible insects - YouTube

1. Spiders being shown to visitors 2. Child with spider in hand 3. Spider in child's hand 4. Visitor with spider on arm 5. Cutaway visitors watching "(Cock)r...
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Just how big can bug-ranching grow?

Just how big can bug-ranching grow? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Today, growing insects for food is a fringe phenomenon. And unless we can figure out ways to bring down the price of edible bugs, it may stay that way.
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What London Drinks Would You Pair With Insects?

What London Drinks Would You Pair With Insects? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
From super foods to organic wine, The 5/2 Diet to juicing, London loves a food fad. The next big thing to hit our over-stimulated tastebuds is entomophagy — or eating insects.
Ana C. Day's insight:
Meantime London Pale Ale and... Queen Weaver Ant

Has a hint of almonds that would suit a pale ale.

The Collins and... Silk Worms

They have a fishy flavour so the lemon should really complement this — like lemon on grilled sole.

London Dry Gin and... Crickets

It depends on the tonic but crickets are pretty flavourless so they should not overpower the gin.

Fuller's Chiswick Bitter and... Sago Worms

The worms have a hint of smoky coffee mocha — almost like a pork scratching.

Black Velvet and... Black Ants

The ants taste a bit like Bovril —

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Two-Minute NutraNews Break -- Edible Insects - Prepared Foods Videos

Two-Minute NutraNews Break -- Edible Insects - Prepared Foods Videos | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Two-Minute NutraNews Break -- Edible Insects

David Feder discusses honest-to-goodness bugs in the diet. It's buzz-worthy, but can it evolve into a sustained trend in the United States?

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White Book on Edible Insect presented at the European Union Pavilion A sustainable solution to food needs in the future

Press release, 5 photos, 1 videos expo2015 for editorial use. The presentation of the White Book on edible insects took place on July 27th at the presence of Giancarlo Caratti di Lanzacco, Deputy Commissioner General to th
Ana C. Day's insight:

"So why not produce more protein sources in Europe? According to the FAO to develop sustainable food, one may resort to the use of insects as raw materials for the human diet and the preparation of animal feed. Edible insects therefore will not solve the problem of right and access to food but have a great potential and, as important alternative sources of proteins and other nutrients, can help us improve the food and nutritional security of the poorest and most disadvantaged areas of the Planet. The White Book on edible insects represents an opportunity to share, with European Institutions and the single EU member states, the information and data collected, facilitate their dissemination, and debate on critical and innovative elements emerged from this common expertise in order to support, with adequate investments, the European research network and fill in the regulation gaps that even today, in Europe and in the world, prevent the development of industrial breeding of edible insects."

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Faut-il intégrer les insectes à notre alimentation ? - Vidéo - RTL TVI

Faut-il intégrer les insectes à notre alimentation ? - Vidéo - RTL TVI | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Charlotte Baut et Fanny Rochez arbitrent tour à tour le débat, en apportant informations pertinentes, statistiques, rapports d'enquêtes... Elles restituent les arguments et font avancer la réflexion de chacun...
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Varios expertos italianos piden una mayor investigación de insectos para alimentar a la población

Varios expertos italianos piden una mayor investigación de insectos para alimentar a la población | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Varios expertos italianos piden una mayor investigación de insectos para alimentar a la población :: Demo México :: América, portal de noticias y mucho más.
Ana C. Day's insight:

"Roma, 27 jul (EFE).- Una treintena de universidades y centros científicos de Italia presentaron hoy en la Exposición Universal de Milán un documento con el que reclaman una mayor investigación sobre los insectos para alimentar a la creciente población en el mundo.

El científico italiano Andrea Mascaretti, que organiza el proyecto de la Sociedad Humanitaria italiana para la sostenibilidad alimentaria en la Expo de Milán, destacó en declaraciones a Efe los valores nutritivos de los insectos comestibles.

"Pensamos en las generaciones futuras. Actualmente somos unos 7.000 millones de personas en el mundo y en 2050 seremos 9.000 millones", dijo Mascaretti, que agregó que se necesitan unos 92 millones de kilogramos de proteínas al día para alimentar a la población."

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▶ Insect protein as a food source: Professor Peter Smithers - YouTube

Professor Peter Smithers, Plymouth University, explains the vision of insects becoming a major food source and protein in our diets. More information: http:/...

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YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board — Good Food — KCRW

YUCK! Cricket Farming, Eating Innards, UK's Tripe Marketing Board — Good Food — KCRW | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The theme of this week's show is, "YUCK!" Chef Cosmo Goss teaches us how to cook with animal innards and we introduce you to Sir Norman Wrassle, chairman of the UK's Tripe Marketing Board. Plus, we learn which foods gross out LA Times critic Jonathan Gold and KCRW's Avishay Artsy visits a cricket farm in Van Nuys where tens of thousands of winged insects are hatched for human consumption.
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Bugs are delicious (or, at least, trendy)

Bugs are delicious (or, at least, trendy) | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Credit (or blame) environmentalists. Or the push for healthier diets. Or the Internet. Regardless, cooking with insects - especially crickets, mealworms and wax worms - is trendy, spawning hundreds of Pinterest boards, cookbooks and the term "entopreneurs" (as in entomology), people profiting from this six-legged fad. The business-trend magazine Fast Company recently reported that the niche industry is worth $20 million and growing.
Read more at http://www.philly.com/philly/food/20150723_Bugs_Are_Delicious___Or__at_least__trendy__.html#ZMDQ2jh6637pl70u.99

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Eating bugs with the delegates! | AUS2015 | July 22, 2015 - YouTube

Only a couple days until we leave for Australia! Today I had a 4 of the 7 delegates over and they tried entomophagy, aka bug eating, for the first time! All ...
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Salud! Culinary Nights Explores Exotic Insect Dishes

Salud! Culinary Nights Explores Exotic Insect Dishes | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The Witte Museum is hosting a creepy crawly event as part of the Salud! Culinary Nights series. "The Bug Dinner" will feature three courses, each with a special insect ingredient. Ernest Lopez, pas...
Ana C. Day's insight:

"Each course will be paired with a beer from Karbach Brewery. Meghan Curry, founder of Bug Vivant, will describe how edible insects are used in kitchens around the world and can be used to sustainably feed future generations. The dinner will seat 60 guests and costs $45 for museum members and $50 for non-members."


The event takes place 6:30 p.m. August 12 at the Witte, 3801 Broadway, 210-357-1910, www.thewittemuseum.org.

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You have maggots and fly eggs in your food. And the FDA Knows About it. - Living Traditionally

You have maggots and fly eggs in your food. And the FDA Knows About it. - Living Traditionally | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Before you read this article, be warned: you may never want to eat again. You probably already know that our food supply is contaminated. But did you know that the FDA (Food and Drug Administration) allows a certain amount of rat excrement, insect heads and maggots in the food supply, along with a number of …
Ana C. Day's insight:

"On the U.S. Food and Drug Administration’s reports on “Inspections, Compliance, Enforcement and Criminal Investigations,” the agency says it’s acceptable for sauces to contain “30 or more fly eggs per 100 grams” and “1 or more maggot per 100 grams.”

  1. Canned Tomatoes10 or more fly eggs per 500 grams or 5 or more fly eggs and 1 or more maggot per 500 grams, or 2 or more maggots per 500 grams.
  2. Tomato Juice10 or more fly eggs per 100 grams or 5 or more fly eggs and 1 or more maggot per 100 grams, or 2 or more maggots per 100 grams.
  3. Tomato Puree 20 or more fly eggs per 100 grams or 10 or more fly eggs and 1 or more maggot per 100 grams, or 2 or more maggots per 100 grams.
  4. Paste, Pizza and Other Sauces 30 or more fly eggs per 100 grams, or 15 or more fly eggs and 1 or more maggot per 100 grams, or 2 or more maggots per 100 grams."
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