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Why Eating Bugs Will Soon Become The New Normal
6th September 2016 @ 19:30 - 21:30
By 2050 the global population will reach 9 billion and this will put ever increasing pressure on food and environmental resources. How can we ensure global food security without further damaging the environment with intensified farming practices?
One UN backed solution is to focus on alternative sources of protein, such as insects for food and animal feed. About 2 billion of us already include insects in our diets, though it is still a growing trend in the west.
Insects are described as having a variety of different flavours, from mushroomy to pistachio or pork crackling. They are comparable to beef in protein and contain beneficial nutrients like iron and calcium. Their environmental impact is also minimal, requiring far less water and feed than cattle, and releasing fewer emissions.
During this talk, Jenny will explain how insects might replace some of the meat in our diets and also give some tips on how to cook them.
Jenny Josephs is the founder of The Bug Shack, a company aiming to promote edible insects as a sustainable source of protein. She has spoken at the Winchester Science Festival and TEDx Southampton Uni
£5 to cover costs with any extra going to charity