Entomophagy: Edible Insects and the Future of Food
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Vues sur l'actu du 17 octobre 2013 Conférences: des insectes pour nourrir son homme Nyon: des squatt...

Vues sur l'actu du 17 octobre 2013 Conférences: des insectes pour nourrir son homme Nyon: des squatteurs à la Vy-Creuse Le Nyon Rugby Club sur une bonne série
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Champod / Halloran /  Paillard 

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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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FFS 008 Edible Insects: the diet of tomorrow?

Published on Feb 22, 2017
This week, we discuss the exciting world of edible insects with Robert Nathan Allen from Little Herds.

Little Herds is an educational non-profit based in Austin, Texas teaching and spreading awareness about edible insects as a resource efficient, economically viable, nutritious and delicious food for us to eat, and as feed for the animal products that we consume.

We discuss the enormous potential of edible insects; how incorporating them into Western diets and food systems could help us meet the current and future nutritional and environmental demands and needs of a growing world population.

In this episode, you’ll hear all about:

what edible insects are
RNA’s love story with bugs
The historical and cultural significance of edible insects across societies and cultures
Western taboos towards insects and how we can overcome them
first impressions and how they taste as I try them live on air!
the nutritional benefits of edible insects compared to other livestock
the resource efficiency of edible insects (feed conversion ratio, land and water use)
the ethical argument for eating insects
insects as feed for our livestock
criticisms and concerns about edible insects
RNA’s tips, tricks and suggestions about edible insects
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The swiss deputy behind the law on edible insects

The swiss deputy behind the law on edible insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A short talk with Isabelle Chevalley, deputy at the Swiss Parliament

You had a remarkable role in the new Swiss law on edible insects. Can you sum-up the story trough its most important steps?
The new food law gave a very broad definition of what a food is. Therefore, I only made an inquiry and ask the Federal Council if it thought that insects could fall within this definition. The answer was yes, and the door was open.
After that it was necessary to fight for a list of insects to appear in the ordinance associated with the law.
I also organized a great insects aperitif in the Swiss Parliament in order to make my colleagues get in touch with these new foods: it was a great success!

How did you get involved in the edible insects issue? Why did you decide to support this emerging sector?
I often go to Africa and it is there that I discovered insects, in particular in Burkina Faso where people consume caterpillars as delicacy. On the way back to Switzerland, I read a newspaper article which explained that consuming edible insects was forbidden in my country. As a liberal, it struck me because I did not understand why 2 billion people could consume insects and the swiss couldn’t.
It is not because we do not like something that we must forbid it.
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Cochineal / Insect-based color - Enews 24 Ghanta

Cochineal / Insect-based color - Enews 24 Ghanta | Entomophagy: Edible Insects and the Future of Food | Scoop.it
by Morgen Jahnke

When I was a kid, there was a time when artificial red food dyes came under intense scrutiny because of their purported health risks. In 1976, the U.S. Food and Drug Administration banned the dye FD&C Red #2 because scientific studies showed it had carcinogenic effects on female rats. In response to the public concern about red food coloring, food manufacturers discontinued some of their red products, even if they didn’t contain Red #2. I remember this clearly because it meant that certain types of candy (such as M&Ms) no longer included red-colored pieces, and that I avoided any red candies I came across. More recently, another type of red food dye, FD&C #40, has been linked to increased hyperactivity in children, although it remains on the list of FDA-approved color additives.

Because of the controversy surrounding these artificial dyes, some food manufacturers have turned to another source of red coloring. Known as cochineal, or in some forms, carmine, this dye, produced from a type of insect native to South America and Mexico called the cochineal, has a history that goes back hundreds of years.

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Insect recipes to tempt squeamish Western palates in new cookbook - News Ahead

Grasshopper dumplings, bee larvae tacos and moth mousse are just some of the recipes featured in a new cookbook that aims to dispel Western squeamishness about eating insects, increasingly seen as a nutritious and environmentally friendly food.

"On Eating Insects: Essays, Stories and Recipes" features field research from Kenya, Uganda, Mexico, Thailand and other countries where many people consider insects a delicacy.

In parts of the world, especially Africa and Asia, hundreds of species of insects are regularly consumed but Western palates generally recoil from the prospect of eating crickets, termites and mealworms, despite their rich nutritional value.

A further benefit is that insect farming is likely to require less land than traditional livestock and produce fewer greenhouse gases, according to the UN Food and Agriculture Organization.

Roberto Flore, co-author of the book, recognises that nutritional benefits alone are not enough to persuade nervous Westerners to swap beef, chicken and pork for bugs and wasps. They have to taste good too.
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Bugs for dinner? Aussie food trend grows legs

Bugs for dinner? Aussie food trend grows legs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
LOVE BUGS

Insects such as beetles, caterpillars, crickets and even spiders are common in diets across parts of Asia, Latin America and Africa, while Australia’s Aborigines have eaten bush tucker including ants, moths and larvae for thousands of years.

But they are a difficult sell in the Western world where people struggle to dissassociate the nutritional value from the source, with most insects considered pests.

“You have to name them something else,” suggested one El Toro patron when asked about overcoming fears of eating insects in Australia.
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Tokyo diners can't get enough of insect ramen

Tokyo diners can't get enough of insect ramen | Entomophagy: Edible Insects and the Future of Food | Scoop.it
When the Ramen Nagi restaurant created a special insect-centric menu just for fun, it sold out within hours.

There are a lot of foods in Japan that cause visitors to raise a skeptical eyebrow. Dishes like fried chicken cartilage, fermented soy beans, and raw horse are hardly the sorts of foods we drool over back in North America, and the latest trend is no exception. Tokyo residents are now turning their attention to edible insects.

A well-known ramen restaurant called Ramen Nagi hosted a one-day event on April 9, preparing 100 bowls of insect-laden ramen called “insect tsukemen” that sold out in four hours. Photos from Reuters show people lining up in the rain outside Ramen Nagi, eager to try eating insects for the first time.

The noodles came topped with a dozen fried crickets and mealworms, which customers then dipped into soup flavored with cricket, grasshopper, or silkworm powders. The special menu included spring rolls with fried worms and ice cream made with insect powder.
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Protein Futures: There"s increased global interest in edible insects (Part 1)

Protein Futures: There"s increased global interest in edible insects (Part 1) | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Written by Marie Sainabou Jeng
“It definitely has its own flavor. It’s savory but also a little bit sweet with a nutty flavor, and then with a smoky flavor from the fire,” says Zayaan Khan, South Africa’s leading expert on entomophagy.
She is explaining the taste of a mopane worm. “The texture is similar to prawns, with the softness but it also has a crunchiness.”
Global interest in edible insects has increased rapidly over the past few years.
Thanks to traditional food cultures, innovative top chefs, gutsy food start-ups and modern researchers, edible insects are beginning to be seen as a potential healthy, sustainable source of animal protein.
And Khan - “sovereign food activist” might be an appropriate title for her - is working to revive African indigenous people's food culture, a food culture in which insects are essential.
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Presentation from 16-17 November 2017 University of Liège (Belgium) 

Presentation from 16-17 November 2017 University of Liège (Belgium)  | Entomophagy: Edible Insects and the Future of Food | Scoop.it

We are delighted to invite you to this meeting that will be held at The University of Liège (Belgium) in the heart of Liège and on the banks of the River Meuse.  It runs from 16-17 November 2017.

Should we eat insects or feed our animals? Could insects be useful in (veterinary) medicine? What can we learn from Southern countries? Are insects safe? Those are only a few of the questions that will be addressed during this meeting.

Liège is an exciting and accessible city. A very current folklore kept alive by a positive-minded population, always ready for a feast, lively districts and a large number of restaurants all combine to make this an essential part of any trip to Belgium, not to mention its vigorous cultural and artistic life and a considerable architectural heritage.

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Bug Grub: Can Eating Insects Help Save the World? - Campus News

Bug Grub: Can Eating Insects Help Save the World? - Campus News | Entomophagy: Edible Insects and the Future of Food | Scoop.it
In central Japan, wild hornet hunters put pieces of meat on sticks placed along the roadside to attract the carnivorous insects. Then, they hold out smaller chunks of meat on their hands with dental floss-like strings attached. When the hornets snatch up the meat and fly home into the forest, the dangling pieces of floss reveal the location of their nests. The hunters dig up the nests, take them home and raise them until they are entered into competitions to see who has the biggest nest. Later, they pickle or stir-fry them for a tasty meal, or make giant hornet liquor.

David Waltner-Toews, professor emeritus at the University of Guelph, joined a group of those hornet hunters in the name of research for his new book Eat the Beetles! (ECW Press), which hits bookstores in May. The hornets, he says, tasted pretty good. The liquor, on the other hand, tasted like “dead hornets in alcohol.” He also drank tea brewed from the feces of worms fed cherry blossoms, which he describes as tasting “intriguingly odd.”

As an epidemiologist, Waltner-Toews primarily focused on insects as pests and carriers of disease. His perspective changed when Veterinarians Without Borders-Canada (an organization he helped establish) started a project in Laos to help people raise crickets for food.

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Can an Expert on Gourmet Bugs Convince You to Finally Enjoy Insects As Food?

Can an Expert on Gourmet Bugs Convince You to Finally Enjoy Insects As Food? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
It’s the middle of the weekend brunch rush at the Black Ant, an East Village restaurant that peppers its Mexican menu with a handful of palatably disguised insect offerings, including grasshopper croquettes and guacamole seasoned with ant salt. In the kitchen, Francisco Hidalgo, the chef de cuisine, is tasting garums — traditionally, fermented Roman fish sauces — that have been made with insects instead of the usual fish guts. “Cool, super cool,” he says, taking a whiff. After trying a few options, he decides to combine some grasshopper garum, his favorite, with elderflower syrup to make an umami-rich vinaigrette for salads.

“Ah, the grasshopper — that was the original,” says Josh Evans, co-author of the book On Eating Insects, which will be published next month. He brought three apothecary-style bottles of garums along as a gift for the chef, and agrees that grasshopper is one of the tastiest. In his professional capacity as bug cook, he’s tried the method with many different insects, to varying degrees of success. “Cockroach garum really tasted like cleaning liquid,” he sighs.
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#BugsEndHunger

#BugsEndHunger | Entomophagy: Edible Insects and the Future of Food | Scoop.it
WHY BUGS?
FOUNDATIONAL: 2 BILLION PEOPLE ALREADY CONSUME INSECTS AS A PART OF THEIR TRADITIONAL DIETS
NUTRITIOUS: INSECTS ARE HIGH IN PROTEIN, AMINO ACIDS, CALCIUM, ZINC, IRON, GOOD FATS AND MORE
TASTY: MANY INSECTS ARE CONSIDERED DELICACIES AROUND THE WORLD
RESOURCE EFFICIENT: INSECTS USE LESS WATER, FOOD, SPACE AND PRODUCE LESS GREENHOUSE GAS THAN LIVESTOCK
SIMPLE AND CONSISTENT: THE HARDY AND PROLIFIC NATURE OF INSECTS MAKES FARMING ATTAINABLE FOR THE MASSES AND CAN PROVIDE A YEAR ROUND FOOD SUPPLY
SCALEABLE: ADAPTABLE FOR HOUSEHOLDS, COMMUNITIES AND INDUSTRIES
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Grasshoppers have become a ballpark hit for the Seattle Mariners

Grasshoppers have become a ballpark hit for the Seattle Mariners | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Leave it to Seattle, one of the most forward-thinking food towns in America, to rethink the lyric “buy me some peanuts and Cracker Jack.” Since opening in 1999, Safeco Field—home of the Seattle Mariners—has been acknowledged as a baseball stadium with great food, from sushi to clam chowder and dishes from famed Seattle chef Ethan Stowell. But the surprise hit of the 2017 season to date has come from an unexpected source: grasshoppers.

The dish comes courtesy of Poquitos, a Mexican restaurant in Seattle’s Capitol Hill neighborhood that sells a cup of toasted grasshoppers, dusted with chili-lime salt, for $4 at Mariners games. The ballpark has been selling so many cups—18,000 grasshoppers in total, according to The Seattle Times—they’ve had to make an emergency run to fulfill demand. A spokesperson at Poquitos said they’ve sold nearly as many grasshoppers in the first three Mariners home games than at the restaurant all of last year.
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Chefs Write Edible Insect Cookbook

Chefs Write Edible Insect Cookbook | Entomophagy: Edible Insects and the Future of Food | Scoop.it

A trio of chefs are spreading the word of edible insects by releasing a cookbook dedicated to the subject. "On Eating Insects" is being co-authored by Roberto Flore, Michael Bom Frost, and Josh Evans, and was created because the three saw little work had been released on the subject of insect eating. The book will include essays, stories, and recipes from field research in Kenya, Uganda, Mexico, Thailand, and other countries where insects are considered a delicacy by some people.

Flore is the head of culinary research at the Nordic Food Lab, which has the aim of "investigating food diversity and deliciousness." The book seeks to bridge cultural differences, and Flore noted most people who try his insect-based dishes are surprised to find them so tasty, reports Reuters. 

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Bangkok's getting a new restaurant dedicated to edible insects

Bangkok's getting a new restaurant dedicated to edible insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Bangkok will soon welcome a new restaurant dedicated to edible insects—a trend that's been creeping onto menus globally of late. 

Called Insects in the Backyard, the restaurant in Thonburi’s soon-to-open art complex, Chang Chui, has been conceptualized by the team behind the Old Town's beloved Seven Spoons. So, rest assured the food will be a little different to the fried insects we’re familiar with on the street. 

Chef Thitiwat Tantragarn will head the modern international kitchen to serve the likes of cricket pasta with pesto and chorizo, red ant and peppercorn-marinated tomahawk steak and Marou chocolate-covered crickets.

Set to open in May, this restaurant is one of the first in Bangkok to highlight bugs on the menu, following the current global trend for insect cuisine popularized by the Noma-sponsored Nordic Food Lab (creators of the recently-premiered Bugs documentary and On Eating Insects book).

High in protein, with a far lighter carbon footprint than meat or dairy farming, insects are already a staple diet for a substantial proportion of the global population. Now we're seeing more and more chefs looking to challenge the inhibitions of diners usually accustomed to viewing bugs as pests rather than food. 

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Chefs and researchers incorporate insects, protein powerhouses into mainstream diet

Chefs and researchers incorporate insects, protein powerhouses into mainstream diet | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A bug protein shake, anyone? If all goes well, Arun Hazarika of Cotton University, Guwahati, would have one ready for you by the end of the year. A professor in the department of zoology, Hazarika has been working on 16 edible bugs, commonly consumed in the Baksa district of Assam. "I am trying to work on ways to extract the protein and mineral content of insects to create organic food products," he says.

In Baksa, it is common to find termites, mole crickets, water scavengers, eri pupae, water beetles and junebugs in the kitchen, with the tribes transforming these into stirfries, roasts and chutneys.

Taking a cue from their food habits, Hazarika and his team member, Jayanta Kumar Das of Barama College, began finding out more about the nutritional benefits of these insects, and ways in which they could be incorporated in mainstream diets. "In the course of the research, we found that these bugs have minerals such as cadmium, zinc, magnesium, iron and copper. So why not harness that into supplements and powders to be consumed regularly?" asks Hazarika.
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ASME ISHOW - Hardware Led Social Innovation

ASME ISHOW - Hardware Led Social Innovation | Entomophagy: Edible Insects and the Future of Food | Scoop.it

The ASME Innovation showcase (ISHOW) is a global competition for hardware led ventures. We focus on the design & engineering journey of taking physical products to market. We care about “social innovation”, that is, solving social and environmental issues through enterprize. We believe a focus on users and customers ensures sustainable and scalable solutions. We are a global network of engineers, makers, dreamers, designers, investors and entrepreneurs.

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Edible insects

Edible insects | Entomophagy: Edible Insects and the Future of Food | Scoop.it

With a twist of lime and a dash of salt Sydney chef Nowshad Alam Rasel flavours a hot pan full of crickets, tossing them over a flaming stove. Videographic about edible insects.VIDEOGRAPHIC

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Roasted cockroach for dinner? Insects creep onto menus of Australian eateries | The National

Roasted cockroach for dinner? Insects creep onto menus of Australian eateries  | The National | Entomophagy: Edible Insects and the Future of Food | Scoop.it
SYDNEY // With a twist of lime and a dash of salt Sydney chef Nowshad Alam Rasel flavours a hot pan full of crickets, tossing them over a flaming stove.

The savoury snack, which would not be out of place at a Mexican cantina or a Bangkok street stall, is creeping onto menus at Australian boutique eateries such as El Topo, challenging the inhibitions of diners.

"When they come for the first time, the customer very much wants to know what it is," says sous-chef Mr Rasel, as he neatly plates up the fried critters, topped with slices of fresh chilli.


Roasted cockroach, honey-flavoured ants, and mealworm and chocolate coated popcorn are now available to try and buy – and while the cuisine remains a novelty, there are signs it is growing in popularity.

Consumer attitude toward eating insects is usually split explains Skye Blackburn, owner of Australia’s largest insect supplier, the Edible Bug Shop in Sydney.

"The first kind of people are completely grossed out and they really can’t change their mind and they kind of just want to come and have a look and don’t want to try it really," says the insect expert.


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Bugs for dinner? New Aussie food trend has legs (and wings)

Bugs for dinner? New Aussie food trend has legs (and wings) | Entomophagy: Edible Insects and the Future of Food | Scoop.it
SYDNEY: With a twist of lime and a dash of salt, Sydney chef Nowshad Alam Rasel flavours a hot pan full of crickets, tossing them over a flaming stove.

The savoury snack, which would not be out of place at a Mexican cantina or a Bangkok street stall, is creeping onto menus at Australian boutique eateries such as El Topo, challenging the inhibitions of diners.

"When they come for the first time, the customer very much wants to know what it is," says sous-chef Rasel, as he neatly plates up the fried critters, topped with slices of fresh chilli.

Roasted cockroach, honey-flavoured ants, mealworm, and chocolate-coated popcorn are now available to try and buy – and while the cuisine remains a novelty, there are signs it is growing in popularity.

Consumer attitude toward eating insects are usually split explains Skye Blackburn, owner of Australia's largest insect supplier, the Edible Bug Shop in Sydney.

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Entomophagy: Insects as Food | InTechOpen

Entomophagy: Insects as Food | InTechOpen | Entomophagy: Edible Insects and the Future of Food | Scoop.it
1. Introduction

Entomophagy, the consumption of insects, is rooted in human evolutionary history [1]. Insects have played an important part in the history of human nutrition in Africa, Europe, Asia, and Latin America. Over 1900 species of insects are known worldwide to be part of human diets; some important groups include grasshoppers, caterpillars, beetle grubs, wringed termites, bees, worms, ant brood, cicadas, and a variety of aquatic insects [2]. It is interesting to know that more than two billion people consume insects on a regular basis, and insect eating provides a significant proportion of the animal proteins consumed in some regions [3]. Because entomophagy is widely practiced, and because it compares favorably with nutrient and environmental aspects of conventional livestock rearing, it has the potential to contribute substantially to reducing undernutrition among an expanding global population [3].

2. Diversity of edible insect species in the world

Insects have been in existence for at least 400 million years, making them among the earliest land animals. They diverged as members of one of the largest subphyla in arthropods more than 390 million years ago experiencing a rapid evolution an
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Algae and insects: Are they still the next big ingredients in cooking oils?

Algae and insects: Are they still the next big ingredients in cooking oils? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The majority of UK adults (85%) use edible oils, according to Mintel, but what are these consumers preferring to buy? FoodNavigator looked into the world of speciality, artisanal and innovative oil choices.
Although vegetable and sunflower oils are still the most commonly used edible oils, more consumers are searching for healthy alternatives.

This is what lies behind the popularity of extra-virgin olive oil.

“Usage of extra virgin olive oil is higher than usage of standard olive oil, despite its typically higher price,” Mintel’s report on Yellow Fats and Edible Oils in the UK September 2016 said. “The higher usage of extra virgin olive oil than standard suggests that it is probably seen as a high quality product, as less refined and therefore more natural”.

However, there are other, slightly more adventurous, options for consumers searching for a healthy, sustainable oil.

Flying SpArk, an Israeli company specialising in products made out of fruit fly larvae, is one of those options.
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The Cockroach Truffles and Scorpion Canapes of Mexico's Insect Food Festival

The Cockroach Truffles and Scorpion Canapes of Mexico's Insect Food Festival | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Restaurants around the city now advertise the arrival of “bug season,” and chefs like Enrique Olvera serve ants and their eggs on their high-end tasting menus. At René Redzepi’s much-anticipated pop-up restaurant in Tulum this month, insects may well be featured at the $600-a-head event.
More than 500 species of worms, ants, beetles, fly larvae and other insects have been part of the Mesoamerican diet for centuries, recorded as far back as the 16th century in the Florentine Codex. But in 21st-century Mexico City, eating bugs is still something of a novelty for many, including me and the two friends I recruited to help me eat my way through the festival.
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An Extra Set of Hands for Insect Farming: Artificial Intelligence for Ag Tech #ai4ag

An Extra Set of Hands for Insect Farming: Artificial Intelligence for Ag Tech #ai4ag | Entomophagy: Edible Insects and the Future of Food | Scoop.it

“This prototype taught us that the future of farming will be defined by the way that AI supports the talented biologists, growers, and farmers of the ag industry in their work to put nutritious, delicious food on our tables.” #agtech #ai4ag

A development version of the BitBox with 8 relays and 8 sensor ports.
At Bitwater we build insect-rearing automation systems, including a broad-function environmental control box. 
We call it the BitBox. This post shows how we use the BitBox and Amazon Alexa to allow an entomologist to turn devices in the habitats on and off with voice controls to make servicing the units easier. It’s like an extra set of hands for a farm operator.
The BitBox integrates sensors and controllers to create programmable agricultural environments with commonplace heaters, humidifiers, and other tools.

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2018: Edible insects Conference in China

2018: Edible insects Conference in China | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The conference targets people from all over the world and we invite all to participate in activities such as oral and poster presentations, discussion groups, and symposia. Prominent experts from diverse backgrounds will update us about the newest developments. All attendants are welcome to actively participate in the various activities, including the excursions to be organized during the last day to scientific institutes, private enterprises and the catering industry.

In case of any need of assistance, please don’t hesitate to get in contact with Dr. Longyu Zheng (Huazhong Agricultural University, China. Email: ly.zheng@mail.hzau.edu.cn), Dr. Arnold van Huis (Wageningen University, the Netherlands. Email: arnold.vanhuis@wur.nl), and Dr. Jeffery K. Tomberlin (Texas A&M University, USA. Email: jktomberlin@tamu.edu).
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Could edible insects soon be flying off the shelves?

Could edible insects soon be flying off the shelves? | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Bradley Gerrard
17 APRIL 2017 • 12:01AM
Serious moves are being made to put the likes of crickets, grasshoppers, buffalo worms and meal worms firmly on the menu. Those who believe that insects are both a valuable source of protein and a food that requires less energy to produce, believe a big change is on the way.

“It is something people are taking quite seriously,” says Mark Ramsden, an entomologist with ADAS, Britain’s largest independent agricultural and environmental consultancy. He says there has been a shift in how serious people are about nurturing entomophagy – otherwise known as insect eating – in the UK as well as insect farming. 

“It’s the biggest change I have seen,” he says. “When we first started talking about this it was all about novelty and people wanted to see photos of someone with a cricket in their mouth but now it is more about ‘how do we do this’ and the legal aspects.
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