Hacking Meat: Why Insects Are the Future of Food
By 2050, there will be 2 billion more people on the planet and food security experts say that at today's rate of production, there won't be enough protein for everyone. Innovators are racing to find solutions to the looming food crisis with everything from lab-grown meat and synthetic eggs to edible insects.
In May 2013, the U.N. released a 200-page report on the potential of insects to solve the global food crisis. The U.S. startup community is answering the call to action with exciting new businesses at the forefront of the food revolution.
In this session, you'll mingle with the founders of Chirp, the cricket flour company featured on the food entrepreneurship show "Supermarket Superstar," insect-farm automation experts at Tiny Farms, and exotic insect-food supplier World Ento. We'll discuss the environmental and health benefits of edible insects, provide delicious foods to sample and answer all your burning questions about insects and the future of protein.
Additional Supporting Materials
- Why is the world facing a food crisis, and how can edible insects help solve it?
- What are the health benefits of edible insects?
- How can technology create environmentally-friendly economies of scale in edible insect production?
- How can edible insects grow from a progressive movement to a mainstream part of the Western diet?
- What do insects taste like? (Hint: Try some delicious food samples from insect-food startups and find out!)
- Megan Miller, Cofounder, Chirp
- Daniel Imrie-Situnayake, cofounder, Tiny Farms
- Harman Singh Johar, founder, World Ento
Megan Miller, Cofounder, Chirp
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