It is widely estimated that by 2050 there will be between 9 -10 billion humans on the planet, and if we don’t think of new ways to feed ourselves we are going to be in trouble. It’s lucky for some that innovative chefs are taking the task in hand and looking to an abundant food resource that is right under our feet – bugs! Chef Andy Holcroft has set up Grub Kitchen in the UK in an effort to both solve a problem and to make people think about what they eat by promoting entomophagy – the practice of eating insects, which the Food and Agriculture Organisation at the United Nations has suggested holds the key to avoiding a global food shortage in the future. It’s not just a pile of dead bugs on a plate, and there is a definite gourmet twist to the plate with signature bug burgers (a blend of toasted crickets, mealworms and grasshoppers, spinach, sundried tomato and seasonings), an insect tasting board, cricket falafels and worm Pad Thai curry. Yumm!?!
A Fly In My Soup
