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Passport to Texas » Blog Archive » Conservation/Food: Eating Bugs to Save the World

Passport to Texas » Blog Archive » Conservation/Food: Eating Bugs to Save the World | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Allen founded the nonprofit Little Herds to educate the public about insects as a nutritious alternative food source. Insects are high in protein and rich in fiber and micronutrients. Currently 70% of agricultural land supports meat production, which limits the industry’s future growth.

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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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Current State of Legislation For Insects As Food - 4ento

Current State of Legislation For Insects As Food - 4ento | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Is selling Insects as Food legal? Find out what the current state of legislation is for edible insects and what the future holds for this rising trend.
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The Future of Animal Products in the Human Diet: Health and Environmental Concerns | The Nutrition Society

The Future of Animal Products in the Human Diet: Health and Environmental Concerns | The Nutrition Society | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Come and hear leading experts in the field discuss the latest scientific research and developments on the use and sustainability of animal products in the human diet. You can see a preview interview with one of our conference speakers, Professor Arnold van Huis from Wageningen University in The Netherlands below. - See more at: http://www.nutritionsociety.org/future-animal-products-human-diet-health-and-environmental-concerns#sthash.kRiozXFD.dpuf

Ana C. Day's insight:

DAY THREE: Wednesday 8 July
Plenary Lecture three:


11:35  Boyd Orr Lecture
Professor Arnold van Huis, Wageningen University, The Netherlands
Insects are the future? - See more at: http://www.nutritionsociety.org/provisional-programme-4#sthash.FxeVQocg.dpuf


full Programm http://www.nutritionsociety.org/provisional-programme-4

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Expert: Eat More Bugs -- They're Not So Bad!

Expert: Eat More Bugs -- They're Not So Bad! | Entomophagy: Edible Insects and the Future of Food | Scoop.it
To most of the Western world, eating bugs might sound like a challenge out of a reality show circa 2001.
Ana C. Day's insight:

"To most of the Western world, eating bugs might sound like a challenge out of a reality show circa 2001. In a new op-ed published on Nature.com, however, British researcher Ophelia Deroy is trying to change minds.

Western culture views insects as a source of disease and infection while, in reality, they provide a sustainable source of protein. In an interview earlier this month with The Guardian, UN Secretary General Kofi Annan pointed out that two billion people already eat insects as a source of animal protein. "Insects have a very good conversion rate from feed to meat," he said. "Eating insects is good for the environment and balanced diets.""

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6 Gross Bugs That Taste Better Than They Look And Are Actually Good For You

6 Gross Bugs That Taste Better Than They Look And Are Actually Good For You | Entomophagy: Edible Insects and the Future of Food | Scoop.it
  Recently my family took a class where we really, truly, ate creepy crawlers. Not because we’re fringe enough to want to ingest them every day, but because the class was offered by a local ga...
Ana C. Day's insight:

"The presentation was led by two experts from Colorado State University, and I can honestly say I found it much more fascinating and relevant than I was anticipating. I learned so many things, like that insects are arthropods, just like shrimp, crab and lobster. So, eating bugs is essentially like eating seafood. This helped tremendously when it was time to put my first meal worm in my mouth…."

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Entomophagy recipies: Chocolate Chirp Cookies | deBugged

Entomophagy recipies: Chocolate Chirp Cookies | deBugged | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Made using Cricket Flour and Dry Roasted Crickets, these Cookies are a brilliant way to ease yourself into the wide world of Entomophagy.
Ana C. Day's insight:

"Made using cricket flour and dry roasted crickets, these cookies are a brilliant way to ease yourself into the wide world of entomophagy (eating insects). A healthy alternative to regular chocolate chip cookies, these tasty treats are packed full of protein and are superbly delicious!"

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Cricket flour: Coming to the baking aisle near you?

Cricket flour: Coming to the baking aisle near you? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Salmon, spinach, acai and beets may soon have to make way for a new superfood — bugs.
Ana C. Day's insight:

"While the thought of consuming the creepy, crawly creatures may have you gagging, consider this: They’re actually every health advocate’s dream. Packed with protein (twice as much as beef), B12, iron and omega-3s — they’re also low in fat and cholesterols, which is precisely why Americans should consider integrating insects into their diets."

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5.28.15 Pfunkcast: SENZU Foods and Latteria Italiana

We talked about the nutritional value of eating edible insect products and also talked about delicious Italian gelato.
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Here’s how to talk people into eating more bugs

Here’s how to talk people into eating more bugs | Entomophagy: Edible Insects and the Future of Food | Scoop.it
New ideas on how to make us fall in love with insectivory — the environmentally friendly practice of eating insects.
Ana C. Day's insight:

"In general, it’s hard to convince people to eat bugs — but that hasn’t stopped policymakers from trying.

For years, sustainable food experts in Western countries have pushed the insect-eating agenda, touting the practice’s nutritional and environmental benefits. Insects are high in protein, relatively inexpensive to raise and have a lower carbon footprint than other food animals like cows or chickens, they often argue. And in other areas of the world, including parts of Africa, Asia and Central and South America, insects are a regular part of the local cuisine."

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Events - Can eating insects save the world?

Events -  Can eating insects save the world? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A free event for the Glasgow Science Festival, including film screening, expert Q&A and insect tasters!
Ana C. Day's insight:

Join the Society of Biology, and a host of insect and culinary experts for a screening of the BBC documentary ‘Can eating insects save the world?' presented by TV gastronaut Stefan Gates. We have organised this special screening, at the fantastic Glasgow Science Centre, as part of the Glasgow Science Festival. The film will be followed by an interactive discussion and Q&A with scientists and food experts who are pioneering entomophagy as a tasty, healthy and sustainable source of food for all of us. There will also be a chance to taste insects!

Speakers include Rhonda Smith from Minerva Communications; Rhonda is involved in the PROTEINSECT project. Food journalist Diane Fresquez and bug-cuisine pioneers from the charitable organisation Bugs for Life will also be on the panel. 

Further information
Soft drinks and nibbles (including insect tasters!) will be provided after the panel discussion. A pay bar will also be open for those wishing to buy alcoholic drinks. Book your free place via the link above. If you have any questions about the event please email Penny Fletcher.

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Charlie Gilmour investigates life as an insectivore

Charlie Gilmour investigates life as an insectivore | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The underside of the log is crawling with life; poisonous centipedes, slugs, beetles. Even a tiny little toad hunkers down grumpily against the unwelcome invasion of light. “Scoop them up, quick!” says wild food expert Nick Weston, gesturing to the colony of “wood shrimp” — woodlice to you and me — now scattering in a hundred different directions. I snatch as many of the amuse-bouches as I can before they escape into the undergrowth. We’ve only been hunting for about 20 minutes but our little en
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Insect Protein Bars On The Rise With Psychology-Based Marketing

Insect Protein Bars On The Rise With Psychology-Based Marketing | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insect protein could be a cutting edge source of nutrition. But if the insect protein movement wants to win hearts and minds, it has to start with taste buds.
Ana C. Day's insight:

CBS SF) — Insect protein could be a cutting-edge source of nutrition. But if the insect protein movement wants to win hearts and minds, it has to start with taste buds.

The bugs are killed in the freezer, washed and baked in the oven. Then they’re milled into cricket flour, which is said to have a toasty, nutty and earthy flavor.

Greg Sewitz is one of the co-founders of the Exo protein bars.

He says the key is to get people to at least try it. That’s why the wrapper has no pictures of crickets.

“We did a lot of research into the psychology of disgust,” Sewitz said. “And obviously it’s kind of intuitive that you wouldn’t want to put a picture of something people find gross on a food package as you’re about to ask them to eat it.”

Pound for pound, crickets have about as much protein as beef."

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Eat insects for fun, not to help the environment

Eat insects for fun, not to help the environment | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Insects are an excellent source of sustainable protein, but people will only be persuaded to eat them if they seem appealing, says Ophelia Deroy.
Ana C. Day's insight:

"As the world searches for a more sustainable future for its growing population, there is increasing interest in getting more people to eat insects. Earlier this month, former United Nations secretary-general Kofi Annan told The Guardian newspaper that “eating insects is good for the environment and balanced diets”. This backed the view of a widely cited 2010 report from the UN Food and Agriculture Organization that stressed insects' “exceptional nutritional benefits” and “fewer negative environmental impacts” when compared with “many mainstream foods” (see go.nature.com/6ln9dw)."

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Insects: It’s what’s for Dinner? – Artifacts Journal - University of Missouri

Insects: It’s what’s for Dinner? – Artifacts Journal - University of Missouri | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Artifacts is a refereed journal of undergraduate work in writing at The University of Missouri. The journal celebrates writing in all its forms by inviting student authors to submit projects composed across different genres and media. Artifacts is sponsored by The Campus Writing Program.
Ana C. Day's insight:

"Imagine your family dinner table. It is a gathering to enjoy food and good tidings. The table is full with all of your favorites, including the green bean casserole, fresh dinner rolls and fried…crickets? You may be thinking, “Yuck! Not at my table!” But for a world facing a population of nine billion by 2050, insects at the dinner table may become a reality if humans are to sustain this projected growth.

Before proclaiming this practice as disgusting and out of the question, one must understand and consider the numerous environmental, health and cultural purposes of edible insects. The practice of eating these six-legged creatures known as insects is called entomophagy, which is derived from the word “ento-”, meaning insect, and “-phagy,” meaning to eat. "

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Rustle Up Some Grub - Cricket Nettle Pesto - YouTube

Check out our AWARD-WINNING cricket nettle pesto recipe! A version of this recipe was recently selected as the winner of the Instructables Paleo Recipe Chall...

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Estudiantes de la UCR crean galletas a base de insectos - Nacional - Noticias

Estudiantes de la UCR crean galletas a base de insectos - Nacional - Noticias | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Jimena González y Cristiana Azofeifa visitaron Telenoticias para brindar más detalles de su propuesta y para enseñar a preparar estos alimentos.
Ana C. Day's insight:

"Según los expertos, consumir insectos aporta grandes cantidades de proteína, hierro y vitamina A. Y aunque parezca difícil de creer, el sabor es apetecido por muchos.

Los proyectos fueron seleccionados entre más de 50 propuestas de todo el mundo y el 12 de julio las estudiantes viajarán a Chicago a representar el país.

Jimena González y Cristiana Azofeifa, dos estudiantes de Ingeniería de Alimentos, visitaron Telenoticias para brindar más detalles de su propuesta y para enseñarnos a preparar estos alimentos."

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Top 5 Reasons Why You Should Go To Pestaurant

Top 5 Reasons Why You Should Go To Pestaurant | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Discover the top 5 reasons why you should attend Ehrlich Pest Control's pop-up Pestaurant in Boston, MA
Ana C. Day's insight:

"Did you know that insects are a staple of the diet of around 2 billion people around the world? The U.N. has actively encouraged and promoted the eating of insects to fight global hunger. There are over 1,900 insects in the world that are considered edible and many of them are full of protein and fiber. “Entomophagy” is the consumption of insects. Growing insects for human consumption is a very sustainable way to produce food. They require very little land to grow and emit significant less emissions than other animals."

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Don't eat bugs to save the world, but because they're tasty - Conservation

Don't eat bugs to save the world, but because they're tasty - Conservation | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Most efforts to promote insect cuisine have focused on its environmental benefits. Instead, perhaps bugs should just be presented as tasty?
Ana C. Day's insight:

"There are simply too many people on the planet – and too many people yet to be born – to feed them all with protein derived from chickens, sheep, pigs, and cows. Our carnivorous impulses are to blame, at least in part, for the increasing loss of biodiversity and wild landscapes across the planet, as forests, jungles, and savannahs are converted into pastures for domestic livestock. One possible strategy is to convince more people that insects are a viable source of protein as well. But it’s been an uphill battle."

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Little Johnny bug-eyed about potential of edible bug industry

Little Johnny bug-eyed about potential of edible bug industry | Entomophagy: Edible Insects and the Future of Food | Scoop.it

"We got an e-mail from an old friend the other day. The gist of the memo was this: invest now and retire in style. He advised me to start a cottage industry in my own backyard.

Ana C. Day's insight:

"Bugs are the hot, new gastronomic item in Thailand, Cambodia, Vietnam and other Southeast Asia and Middle Eastern nations. Several East African countries have been exploiting the plentiful supply of six-legged creatures for centuries.

I’ve heard the trend of eating bugs has even caught on in California, where avant-garde gourmet restaurants are buzzing with an assortment of exoskeleton treats. “They have rich texture, and the flavors are like nothing you’ve ever tasted,” reported one Hollywood diner on a recent talk show."

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Cricket flour: Coming to the baking aisle near you? | KSL.com

Cricket flour: Coming to the baking aisle near you? | KSL.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Salmon, spinach, acai and beets may soon have to make way for a new superfood — bugs.
Ana C. Day's insight:

"While the thought of consuming the creepy, crawly creatures may have you gagging, consider this: They’re actually every health advocate’s dream. Packed with protein (twice as much as beef), B12, iron and omega-3s — they’re also low in fat and cholesterols, which is precisely why Americans should consider integrating insects into their diets.

At least that’s the argument of environmentalist Pat Crowley, founder of Chapul, the maker of Original Cricket Bar. His product was the first insect-based nutritional product in the U.S., and his mission now is to introduce the company’s signature cricket flour into mainstream grocery stores."

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The Routledge Handbook of Sustainable Food and Gastronomy (Hardback) - Routledge

The Routledge Handbook of Sustainable Food and Gastronomy (Hardback) - Routledge | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the...
Ana C. Day's insight:

The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.


Part 5: Food Innovation/ Future 18. Broadening insect gastronomy Afton Halloran, Christopher Münke, Paul Vantomme, Benedict Reade and Josh Evans 19. Wild ideas in food  Christopher Münke, Afton Halloran, Paul Vantomme, Josh Evans, Benedict Reade, Roberto Flore, Roland Rittman, Anders Lindén, Pavlos Georgiadis and Miles Irving 20. Foods from aquaculture: varied and growing Ricardo Radulovich 21. Fermentation Art and Science at Nordic Food Lab Benedict Reade, Justine de Valicourt and Joshua Evans

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Each Bottle of This Gin Is Flavored With the Venom and Pheromones of 62 Ants

Each Bottle of This Gin Is Flavored With the Venom and Pheromones of 62 Ants | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Unlike scorpion vodka, snake whiskey or cheap mezcal, no deceased creatures await you at the bottom of a bottle of Anty Gin. Instead, it's distilled quart by quart from an infusion of more than 6,000 foraged red wood ants and ethanol.
Ana C. Day's insight:

"Created as a collaboration between The Cambridge Distillery and Copenhagen's Nordic Food Lab, the idea for the gin "evolved parallel with with our growing fascination of [red wood ants'] flavor," says Nordic Food Lab's Product Development Manager Jonas Pederson. "[We're] trying to use deliciousness as an argument for entomophagy (the scientific term for eating bugs)."

Red wood ants produce formic acid as a defense mechanism as well as a host of pheromones. These chemicals are very reactive with ethanol, so distillation produces a citrusy flavor (from the formic acid) along with a bunch of scent compounds (from the pheromones) to yield a unique taste combination."

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Can Eating Insects Save the World?

Can Eating Insects Save the World? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
When: 11 June 2015
Start time: 18:45
End time: 21:15
Where: Glasgow Science Centre, 50 Pacific Quay, Glasgow G51 1EA


A free event for the Glasgow Science Festival, including film screening, expert Q&A and insect tasters! Join the Society of Biology, and a host of insect and culinary experts for a screening of the BBC documentary ‘Can eating insects save the world?' presented by TV gastronaut Stefan Gates. We have organised this special screenin
Ana C. Day's insight:

"The film will be followed by an interactive discussion and Q&A with scientists and food experts who are pioneering entomophagy as a tasty, healthy and sustainable source of food for all of us. There will also be a chance to taste insects!

Speakers include Rhonda Smith from Minerva Communications; Rhonda is involved in the PROTEINSECT project. Food journalist Diane Fresquez and bug-cuisine pioneers from the charitable organisation Bugs for Life will also be on the panel. Further information Soft drinks and nibbles (including insect tasters!) will be provided after the panel discussion. Book your free place via the link. 

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Bugs: Not What's For Dinner — Until They're Tastier, Maybe

Bugs: Not What's For Dinner — Until They're Tastier, Maybe | Entomophagy: Edible Insects and the Future of Food | Scoop.it
ELIZA BARCLAY
Ana C. Day's insight:

"In the last couple of years, we've detected a faint buzz about crispy crickets and crunchy mealworms. Companies pedaling scorpion lollipops and peanut butter-and-jelly protein bars made with cricket flour have thrust their wares into our hands and mailboxes. 

It's truly gotten easier to snack on bugs, should you want to do so. And everyone from the earnest eco-entrepreneurs in towns like Austin and Boulder, to international luminaries like Kofi Annan to the Food and Agriculture Organization are raving about how sustainable bugs are compared to meat."

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Celebs, Insects, and Juicing - The Start of  a Trend?

Celebs, Insects, and Juicing - The Start of  a Trend? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A bit ago the news was been abuzz with Shailene Woodley's behind-the-scenes video ( accompanying her new cover of Nylon magazine ) where she predicted that the future of food is insects. She said,...
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The Rise of the Insect Bar

The Rise of the Insect Bar | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Would you eat an energy bar that was made with an all-natural source of protein: Crickets? These companies are betting you will.
Ana C. Day's insight:

"Bugs are the leanest, meanest, and most eco-friendly protein source out there, and they’re arriving in the mainstream kitchen — much sooner, even, than the early adopters of insect-laced foods could have anticipated.

It’s no secret that in many cultures around the world, bugs have been, and continue to be, a diet staple. Here in the U.S., it’s starting to become common knowledge that crickets pack a mega-protein punch (ounce by ounce, double that of beef, studies show) and have a complete amino acid profile. They’re also rich in magnesium, iron, and vitamin B12, and are perfectly balanced in terms of omega-3s and -6s."

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4Ento Insect News Roundup May 2015 - Celebrities, Events, News, Videos and more - 4ento

4Ento Insect News Roundup May 2015 - Celebrities, Events, News, Videos and more - 4ento | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Keep up with the latest news, events, publications and more in 4Ento's monthly roundup. This month includes Kofi Anan, Pestaurants, Ento Podcasts and more.
Ana C. Day's insight:

This month at 4Ento we have a whole range of new and exciting events, people, books, publications and videos for you to check out.


I have collected hundreds of interesting pieces of news this month, but have managed to distill it into one post so you can easily keep up with the latest and best in the Ento world.

This will be a monthly post on my blog, so if you want to keep up all the latest news, and my other posts, be sure to subscribe to my newsletter in the sidebar of this page–>

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