Thu, 13 October 2016
By 2050, we'll have 9 billion people on the planet, and we cannot feed them with chicken, pigs, cows, wheat, soy, and corn. The food system that got us to where we are today is now destroying our planet and threatens our health; so we need to seek out nutritious, ethical and sustainable food that scales globally.
A crick can be as much as 20x's more efficient in terms of water, land, and resources than its equivalent in beef protein, and there are thousands of other insects that are edible to choose from. At scale, insects are cheap, easy-to-grow, bio-diverse, and whether convenient or not, they are the future of food.
On this week's Yoga Talk Show, Lucas Rockwood talks with insect food bar manufactures to get a deeper understanding of the next phase of mass food production.
Búi Bjarmar Aðalsteinsson studied psychology at the University of Iceland, product design (BA) at the Iceland Academy of Arts and the National Art Academy in Oslo (MA, Kunsthøgskolen i Oslo). Bui has mostly specialized in design related food production. His design is characterized by the breakup of traditional processing methods with the aim of creating new knowledge and increasing sustainability. Stefan Atli Thoroddsen joined Bui in the founding of a company specialized in insect production. His background is in business and marketing.
Nutritional Tip of the Week:
Links & References from the Show:
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