Some time ago, I got an email from a student in the UK working on an Entomophagy project:
“I’m a postgraduate design student studying at the Royal College of Art in London, who is currently knee deep in a project on Entomophagy. Myself and 3 other students have spent the last four months developing a roadmap to western acceptance of bug eating.”
I referred them to Dave Gracer as the local Entomophagy Maven, and then sort of forgot about it. And then….Lo and Behold! They produced this project, with input from Dave and entomologists.
I’m not entirely sure what a Masters Degree in Innovation Design Engineering is, but if it produces results like this, I think we need more of them. Well done!
More about the project:
“Ento is a project by Aran Dasan, Jacky Chung, Jonathan Fraser and Julene Aguirre-Bielchowsky, who are a team working together on the Innovation Design Engineering joint Masters course at the Royal College of Art and Imperial College London. We also collaborated with Kim Insu in producing the food, who is a chef in training at Le Cordon Bleu.
This project is the outcome of the team’s motivation to tackle the growing issue of food security in an increasingly hungry world. Discovering the environmental and nutritional benefits of insects as a sustainable alternative to the high energy required to produce other meats, we wanted to see how it could be introduced into Western cultures through design.
It’s not just about introducing a new food, it’s about understanding human perceptions and psychology, then using the design of innovative experiences and strategic thinking to drive cultural change.”
In other words, addressing the mental hangups we have about eating insects, as well as making the food look amazing. Their video addresses some of the ecological benefits to insect eating in a very amusing way.