Are people ready for edible insects in everyday diets?
8 Aug 2019
Are people ready for edible insects in everyday diets?

The perceived ‘grossness’ of entomophagy has long prevented insects from becoming a regular part of diets around the world. But between a desire to broaden culinary horizons and concerns about the ethics and sustainability of eating meat, is the time right for bug-based cuisine to take off?

Caroline Hobkinson

Caroline Hobkinson is a renowned food artist and food anthropologist who investigates the interrelationships between art, design, technology, food, and the Senses. Born in Cologne, she publishes research on food rituals and eating habits, and creates experimental dining experiences in both galleries and public spaces.

Saara-Maria Kauppi

Saara-Maria Kauppi is a PhD student and a designer at the Norwegian University of Science and Technology. Her research includes edible insects as a novelty, consumer behaviour, and packaging design for edible insects.

Sabrina Faramarzi

Sabrina Faramarzi is an international journalist, trend analyst, and data storyteller. Her work explores patterns across sociocultural phenomena through a future-focused lens, with an interest in new media development and storytelling innovations. Faramarzi has worked and written for publications such as The New York Times, The Guardian, Vogue Business, Wired, and VICE, and has helped brands such as Google, Meta, Airbnb, Lush, Tempur, Regus, and GSK to create relevant content for their audiences. She founded Dust in Translation, a boutique creative storytelling agency helping organisations build and produce innovative, data-driven content and communications strategies.