It’s called protaculture, and Robert Olivier has made it accessible using an invention he calls the “biopod.” The idea is simple: put food waste into an enclosed space with the black soldier fly to bioconvert the food into proteins and fats that can then be used for livestock feed. Unlike composting, the biopod can even be used to convert animals products. The paradigm shift he proposes is this, what if we didn’t need to grow corn and soy to feed livestock? What if we could do it with our food waste alone.
Scientists have suggested eating of insects as a way to address food shortage and improve nutrition. Many edible species of crickets, grasshoppers, caterpillars and termites are highly nutritious, according to scientists from the Lake Victoria region of Kenya.
There are over 2,000 insect species being consumed by more than two billion people globally today. “We have discovered that locally available insects can play a significant role in food security, storage, hygiene and safety issues,” Dr Ekesi of Kenya said during at a conference in Kisumu city.
He said that research has revealed that only 5,000 insects of a possible population of one million are harmful to animals and plants.Consumption of insects will be the center of a multi-million dollar study funded by the Canadian, Dutch, Germany, Danish and Australia governments as well as the World Bank.
Rachael Young has been getting a lot of attention for her culinary explorations. But the founder of the pro-entomophagy organization Eat Yummy Bugs is, more than anything, a conservationist. “It informs everything I do,” she says.
Much of what Young does these days is spread the word that not only are insects delicious, but eating them on a large scale could have huge health and environmental benefits and open up profitable, sustainable avenues of commercial agriculture. The first step, she says, is to get past the cultural stigma attached to eating insects — a task for which she is well prepared.
Young, 33, knows that the revolution of insect eating will never arrive unless bugs can be prepared in tasty, non-icky ways. Which is why she teamed up with chef Mark Olofson and the adventurous spirits at Burlington’s ArtsRiot to host a “bug dinner”: a showcase of just how tasty bugs can be.