The future of food?

Published on 17 March 2015

Image of Sarah King
Sarah King

Communications Coordinator

Prior to an insect tasting session held at IDS which included crickets, grasshoppers and worms, a panel of experts discussed their views on the benefits, risks and obstacles that need to be overcome for insects and other novel foods become a common feature of the human diet.

The expert panellists each made a proposition about the future of global food security and the potential role of insects in contributing to that future.

Introduction: Dominic Glover – IDS Research Fellow

Arnold Van Huis – Emeritus Professor of Entomology, Wageningen University, NL

Alexandra Sexton – PhD candidate researching novel foods, King’s College, London

Douglas McMaster – Founder and Chef of Silo, zero waste restaurant & café, Brighton

James Wilsdon – Professor of Science and Democracy, SPRU, University of Sussex

Nick Rousseau –  Coordinator of Woven – a network of people working on edible insects in the UK

Q&A and further discussion

Future food scenarios

The discussions and edible insect tasting were the culmination of a two-day workshop where experts came to consider to consider the various scenarios of how to feed the world in the future. To some, insects and novel foods are a big part of that picture. We have captured some of the lively discussions and reactions to the tastings in the storify, including tweets, images & links.