Chefs in Europe experiment with insects

The video explores the growing trend of using insects, particularly crickets, as a sustainable protein source. It highlights the ecological benefits of cricket farming, such as reduced resource consumption and greenhouse gas emissions. The video also discusses the potential of insects in animal feed and human diets, noting cultural and psychological barriers. It features examples of insect-based dishes in restaurants and products like cricket flour protein bars, emphasizing the shift in public acceptance and the potential for insects in food and medicine.

What is one of the main reasons insects like crickets are considered a superfood?

• They are cheaper than vegetables.

• They provide more protein than meat.

• They are easier to cook than fish.

• They have a sweet taste.

How much less food do crickets need compared to cows to produce the same amount of protein?

• 10 times less

• 15 times less

• 25 times less

• 50 times less

In which of the following countries is breeding crickets for food legal?

• Italy

• Iceland

• Denmark

• Belgium

What is a suggested way to introduce insects into Western diets?

• Boil them in soups.

• Incorporate them into existing products like flour.

• Use them as a topping for desserts.

• Serve them whole in salads.

What percentage of customers at Archipelago restaurant order the cricket salad weekly?

• 5-10%

• 10-15%

• 20-25%

• 30-35%

What is one potential future use of insects beyond food?

• In the development of pharmaceutical products

• For textile production

• As a renewable energy source

• As a natural pesticide

What is a common reaction people have to eating insects, according to the video?

• They find them too spicy.

• They think they are too expensive.

• They are concerned about allergies.

• They have a psychological block.