Bug Appetite for Sustainable Food

About this episode

The episode explores the potential of insect farming as a sustainable food source with guest Lee Cadesky.

Would you snack on some insects? What if they were blended into your chocolate mousse and you couldn’t even tell? The human population is heading toward 9 billion and traditional livestock farming can’t sustainably feed our hungry world. We need new solutions – fast. The answer may be crawling right in front of us. Insect farming could be the solution. Bugs are more sustainable than beef. They’re more versatile than tofu. And they’re packed with nutrients. We’re exploring insect protein with Lee Cadesky, who went from inventing cricket tofu right out of grad school, to transforming how we think about the food and the food industry. Lee is a food scientist, engineer, author, and entrepreneur who has invented and commercialised novel insect-based ingredients around the world. We’ll talk about the science of turning insects into different food products, their nutritional benefits, and why insect farming is more sustainable as a protein source. If the idea makes you a little squeamish – yes, the psychological barrier of eating bugs is real – we chat about how to create products that don’t look or taste like insects. The future of…

People in this episode

Guest: Lee Cadesky

Topics covered

• insect protein
• sustainable food
• food science
• nutrition
• insect farming

Keywords

• insects
• sustainable protein
• food industry
• cricket tofu
• nutritional benefits

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