The popular furniture retailer, famous for its in-store cafeterias, is making a push for sustainable protein sources

IKEA, the long known for its affordable, accessible home furnishings with mass appeal, may soon be known for its mealworm meatballs and bug burgers.

Most stores include a cafeteria that serves popular food specials, like a $2 breakfast platter and IKEA's world famous Swedish meatballs. But lately, IKEA's test kitchen—part of the SPACE10 future-living lab in Copenhagen—has been experimenting with recipes for the fast food of the future.

The recipes include:

  • A “Dogless Hotdog” made with glazed baby carrots and a spirulina bun, which has been called “the best food for the future” by the United Nations
  • A “Bug Burger” made of beetroot, parsnip, potatoes and mealworm (the larval form of a darkling beetle)
  • “Neatballs,” which come in a mealworm variety or a root vegetable (carrots, parsnips, beets) variety
  • The “LOKAL Salad,” which is made up of three combinations of hydroponically grown microgreens, topped with day-old bread croutons
  • For dessert, “Microgreen Ice Cream,” which is made from hydroponically grown fennel, coriander, basil and mint and sweetened with a small amount of sugar (60g in a 600g batch), apples, apple juice and lemon juice

“To change people’s minds about food, to inspire them to try new ingredients, we can’t just appeal to the intellect — we have to titillate their taste buds,” the SPACE10 team said in a post on Medium. “Which is why we’ve been working with our chef-in-residence to come up with dishes that look good, taste good, and are good for people and planet.”

While these meals aren't on the main IKEA food menu now, they could be in years to come.

SPACE10

IKEA, the long known for its affordable, accessible home furnishings with mass appeal, may soon be known for its mealworm meatballs and bug burgers.

Most stores include a cafeteria that serves popular food specials, like a $2 breakfast platter and IKEA's world famous Swedish meatballs. But lately, IKEA's test kitchen—part of the SPACE10 future-living lab in Copenhagen—has been experimenting with recipes for the fast food of the future.

The recipes include:

A “Dogless Hotdog” made with glazed baby carrots and a spirulina bun, which has been called “the best food for the future” by the United Nations A “Bug Burger” made of beetroot, parsnip, potatoes and mealworm (the larval form of a darkling beetle) “Neatballs,” which come in a mealworm variety or a root vegetable (carrots, parsnips, beets) variety The “LOKAL Salad,” which is made up of three combinations of hydroponically grown microgreens, topped with day-old bread croutons For dessert, “Microgreen Ice Cream,” which is made from hydroponically grown fennel, coriander, basil and mint and sweetened with a small amount of sugar (60g in a 600g batch), apples, apple juice and lemon juice