Bugs on the Menu! Insects as a Sustainable Protein Source

In partnership with the Grantham Centre for Sustainable Futures

With a growing global population and increasing pressure on traditional food systems, could insects be the key to a more sustainable and resilient protein source? Insects have been consumed by humans for centuries in many parts of the world but remain a niche food in Western diets.  This panel brings together industry and academic experts to explore the future of edible insects, discussing the practicalities of farming insects, the environmental benefits compared to traditional livestock rearing and the cultural & psychological barriers to eating insects in our society.