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Food for Thought: Edible Insects - Overcoming the Yuck Factor

The logo for the Food Museum in which the words are stacked and the F in Food and M in Museum form a fork
Food Museum, Suffolk, UK
Event date
Event time
14:00 - 16:00 GMT

Organiser's description (via the Food Museum):

With the need to cut down on protein sources like meat and fish due to climate change and biodiversity loss, insect proteins are gaining greater acceptance as an alternative source of human food. What is the history of humans 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 answered by Nick Rousseau, founder of the UK Edible Insect Association and top insect food distributor Perez Ochieng, during this fascinating talk.

About the Food for Thought talk series

The Food Museum and EA Sustain present a special series of talks in conjunction with the ‘Meat the Future’ exhibition, discussing the sustainability of our food industry. Hear from acclaimed writers and innovators sharing their knowledge and expertise on food, farming and sustainability. The events will be moderated by Joanne Ooi, founder and director of EA Sustain Festival.

Tickets: Standard £18, multibuy (including all 4 talks) £60, 10% discount for Food Museum members and under 25s