Food for thought; Eating insects, how to make it the new normal

Published on
December 20, 2018

Christmas is just around the corner. 'The most wonderful time of the year' for lots of people, but a source of stress for others. The big question is: What will we serve? Turkey, roast, or maybe a buffet with something for everyone, including vegetarians? And will we choose abundance again or opt for sustainability?

Recently people cried out on Dutch social media channels over the recipes in Allerhande, a supermarket magazine that is one of the main sources of culinary inspiration for Dutch people. "If you aren't a vegetarian or a vegan, you clearly aren't the target group anymore," wrote one disappointed reader. Obviously, crickets won't be replacing shrimps anytime soon as the main ingredient of the eternally popular cocktail with whisky sauce.

But how can we draw the consumer over the line with regard to this healthy sustainable source of protein? Wageningen Economic Research explored reasons for and barriers to eating insects and presents five possible strategies to increase acceptance of insect consumption.

Who knows, next year we could be serving risotto balls with mealworms in filo pastry (in Dutch) at our Christmas party‚ĶMerry Christmas!

Read more