As the global demand for meat will double within the next generation, we will face growing challenges in connection with climate, land use and water. Moreover, the meat production in Northern Europe is very narrow: 90% of the meat supply consists of beef, chicken and pork. Diversifying our meat production would be more sustainable.
- INSECTS SHOULD BE PART OF THE SOLUTION.
Insects are already part of the local diet in some places. While conducting research in Kenya and Cambodia, Nanna Roos identified the local insects with the best nutrients. Then, she developed food from termites in Kenya and from tarantulas in Cambodia. However, in order to make better use of insects, Nanna believes that we need to develop efficient insect stables. Sustainable mass production of insects is necessary to combat undernutrition of children and to preserve natural resources.
- IN THE FUTURE, YOUR CHILDREN WILL HAVE FOOD MADE FROM INSECTS.
Preconceived ideas against eating insects still have to be overcome of course, and to lower the barrier of eating insects, Nanna Roos and her team have worked on processed food, such as biscuits or baby porridge made from insects. More and more chefs are also developing dishes and recipes with insects. At the University of Copenhagen, Nanna collaborates with the Nordic Food Lab to develop insect gastronomy.
Does it sound appetising? Come and see for yourself on April 7th at Bremen Teater.
- By Jasmine Crozier
Nanna Roos is an Associate Professor at the University of Copenhagen within the Department of Nutrition, Exercise and Sports (NEXS). An expert in pediatric and international nutrition, she has, for many years, conducted research on improving nutrition in developing countries. One of her projects, GREEiNSECT, contributes to researching capacity building in Kenya by supporting PhD studies in the fields of insect production, food product development and economy.