Grubs in the pubs: adding insects to the global menu

Could bugs be the future of food? Learn why insects are confronting to eat, and how NZ's insect-farming industry is growing.
About this Event

Talk Description

As global populations rise, edible insects have been touted as a novel protein source that could help address food security. But despite being on the menu since human life began, the idea of eating insects is confronting for many of us. In this talk, Dr Neil Birrell explores the challenges of promoting insects to help tackle world hunger and, closer to home, how insects as food is perceived in Aotearoa New Zealand. He will talk about a nascent industry focused on industrial-scale farming of insects. For example, crickets and mealworms have grabbed the attention of start-ups, and a company in New Zealand farms food-grade locusts marketed as sky prawns. As for ‘grubs in the pubs’ – Neil will tell stories behind insect cuisine and describe the unique flavours and textures that could make for a more diverse and interesting restaurant scene.
Bio

Dr Neil Birrell is a research fellow in the School of Biological Sciences. He is fascinated by insects and how people think about them. He is currently researching our endemic giant weevils and the emerging role of insects as food and feed. Neil is particularly interested in why eating insects feels normal in some cultures and confronting in others, and what that says about food, history and perception.