A UK based design team is developing a line of edible goods made from insects.

Several students from the Royal College of Art and Imperial College London are planning your next meal, and it doesn’t feature chicken.

Aran Dasan, Jacky Chung, Jonathan Fraser, and Julene Aguirre-Bielschowsky have paired up with Kim Insu, a chef in training at Le Cordon Bleu, to develop a new line of food made from bugs. The four person team has been studying the potential uses of bugs as a primary food source. Western perceptions of bugs aside, the little creatures are surprisingly nutritious, easily and economically produced, and could help our global community with issues of malnutrition, environmental sustainability, and even waste. Locusts, for example, are 72% protein, require a much smaller carbon footprint to transport, and can subsist on plant waste that would normally clog our landfills.

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