Insects, food of the future

Cinzia Cuneo August 4, 2014 Eat Well

The United Nations Food and Agriculture Organization (FAO) believes that in order to feed the 9 billion inhabitants on the planet by 2050, the current production will have to be almost doubled.

But given the constraints of space, water and global warming, innovative methods need to be developed and we have to turn towards new sources of food.

According to FAO, insects would be an excellent solution, because they are full of protein, fatty acids, fibre and micronutrients. They are also an environmentally friendly option because, unlike other animals such as cattle, poultry or pigs, insects don’t contribute to deforestation, water pollution, or CO2 emissions.

Besides, entomophagy, or human consumption of bugs, is traditionally practiced by around 2 billion people in certain parts of Asia, Africa or Latin America. More than a thousand species of insects are consumed, including beetles, caterpillars, bees, ants, grasshoppers, crickets and locusts.

Are you skeptical or downright disgusted? If you are intrigued, and happen to be in Montreal from August 26-28, you can attend the first International Entomophagy Conference in North America.

For 3 days at Space for life, various aspects of entomophagy will be addressed: scientific and social research, breeding, financing and marketing by emerging leaders of the industry.

There will be also taste sessions from August 7 to 28 at the botanical garden terrace, where you can sample tempura cricket sushi or chocolate-covered beetles. Enjoy!

Author

Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!