Edible Insects: Overcoming The Yuck Factor
The Food Museum Iliffe Way, Stowmarket, United KingdomHear from edible insect experts, Nick Rousseau, Founder of the UK Edible Insect Association and Perez Ochieng of Sacoma Health Foods. With the need to cut down on protein sources like meat and fish because of climate change and sheer depletion, insect proteins are gaining greater acceptance as an alternative source of human food. What is the history of human eating insects? How is this category of foodstuffs regulated in the UK? What are the insects that are suitable for human consumption and how are these prepared? How nutritious are insects? How carbon-intensive is insect farming and how does its carbon footprint stack up against conventional forms of protein? These are just some of the questions that will be discussed during this fascinating 360° discussion about edible insects.