Brussels Science Apéro Insects “à la carte”
22 January 2014
Belgium
In 2030 there will be almost 8 billion people in the world. The increasing number of mouths
to feed is in conflict with the limited possibilities of expanding cultivation areas. Climate
change and water scarcity raise even more worries about food supplies, and the exhaustion
of fish stocks in the oceans just aggravates the problem.
Brussels Science Apéro Insects “à la carte” will discuss about how to get out of this crossroad
by the generalisation of entomophagy, or consumption of insect food. Bugs have proven to
be an effective and cheap way to nourish both cattle and human beings!
But… are our Western stomachs prepared to digest caterpillars and crickets? What is the
nutritional value of insects? Why their production is so efficient when compared with
traditional livestock? Could they work as a low-calories snack? Are we eating insect proteins
without being aware of it?
Get all your questions answered by the duo of renowned entomologists Peter de Batist and
Patrick Grootaert and dare to try our free sample of fresh, baked and cooked insect food on
the 22nd of January 2014!
Brussels Science Apéro is a friendly discussion with experts (in English), open to everyone, about scientific topics related to our everyday life talked over a drink in a friendly atmosphere.
Have a drink, take a seat and be part of it!
to feed is in conflict with the limited possibilities of expanding cultivation areas. Climate
change and water scarcity raise even more worries about food supplies, and the exhaustion
of fish stocks in the oceans just aggravates the problem.
Brussels Science Apéro Insects “à la carte” will discuss about how to get out of this crossroad
by the generalisation of entomophagy, or consumption of insect food. Bugs have proven to
be an effective and cheap way to nourish both cattle and human beings!
But… are our Western stomachs prepared to digest caterpillars and crickets? What is the
nutritional value of insects? Why their production is so efficient when compared with
traditional livestock? Could they work as a low-calories snack? Are we eating insect proteins
without being aware of it?
Get all your questions answered by the duo of renowned entomologists Peter de Batist and
Patrick Grootaert and dare to try our free sample of fresh, baked and cooked insect food on
the 22nd of January 2014!
Brussels Science Apéro is a friendly discussion with experts (in English), open to everyone, about scientific topics related to our everyday life talked over a drink in a friendly atmosphere.
Have a drink, take a seat and be part of it!
Keywords
Food security, Insects