Insects: why we should be eating them, Nicole Senior, APD
Entomophagy: the practice of eating insects. Humans have harvested and eaten the eggs, larvae, pupae and adults of certain insect species for thousands of years. Insects are an excellent source of vitamins, protein, fats, fibre, micronutrients and essential minerals.
Nicole is an experienced and well respected APD, freelance writer and consultant. Her interests in food sustainability led her to start a project called Bug Me Insect Nutrition Education. Let Nicole open your minds and your taste buds to entomophagy.
Outline
Insect Biology and classification
History and Culture, species eaten worldwide, Australian species, Indigenous bush tucker, addressing the cultural “yuk” factor
Environmental Rationale –why insect production is more environmentally friendly compared to other sources of animal protein
Nutritional Benefits
Safety aspects – allergies, food hygiene, pesticides
Culinary aspects – preparation, taste, getting Australians to eat insects (Cricket Brownies!), how restaurants serve insects
Industry View – harvesting, farming, regulation, the future, where to buy
Links and Resources
Nicole runs Bug Me Insect Nutrition Education with colleague Jane Marriott. Their aim is to spread the good news about the nutritional and environmental benefits of entomophagy.
For more information and to register click here