Crickets, larvae And grasshoppers in the menus canteens in primary schools. It will happen (maybe) in The United Kingdombut in the meantime the investigated project has conquered Grandma Grillo. So much so that the news of British scientists’ research became the opening of the Blog of the Guarantee of the 5-star movementas a symbol of onemore sustainable nutrition and watch out for the planet. The children will thus learn the nutritional and environmental benefits of consuming insects – reads the post – such as. grasshoppers, grasshoppers, silkworms, grasshoppers and mealworms. Follows up on what the Food and Agriculture Organization of the United Nations (FAO) has been hoping for for years, which is pushing in the direction of insect consumption also in the West, thanks to the fact that in the world they are already part of the over 2 billion people.
But what does the British experiment told by Grillo’s website actually consist of? The research aims to study children’s attitudes – between 5 and 11 years – to environmental problems and how these changes affect the food they eat. To do this, a team of academics must leaveCardiff University andUwe off Bristol studying insect-based menus for four elementary schools. Very young students will be offered one product called VeXoone combination of insects and vegetable proteins.
A project that gives us an insight into the basket of the future, according to the blog of the co-founder of M5s. There’s all around 2,000 species of edible insects all over the world, remembers Beppe Grillo. These insects can offer a sustainable alternative to traditional proteins found in meat and soy. This can help reduce the 64 million tonnes of carbon dioxide emitted annually from the production and consumption of meat products.
Nothing strange. In other continents eat insects that are considered normal. IN China crispy, oven-roasted and then smoked millipedes are a popular snack. Same fate for hormiga culona Colombian ant, so-called because of its prominent belly. Fried or roasted is considered a real treat. And in Europe? In the menus of chefs in Great Britain, Netherlands or Belgium is already displayed bog dishesgrasshoppers, scorpions and other such dishes, good for health – experts say – because they are rich in protein and free of fat.
The doubts of the Italians
Does this mean that in Italy within a few years we will find insects served in restaurants near the house? Not according to a recent study by Coldiretti / Ixe which highlighted how 54% of Italians consider them to be too distant from our gastronomic culture. At the bottom of everything, according to numerous sociological studies, there is a feeling of disgust, which, however, could be countered with correct information and promotion of the product itself. In fact, if until a few years ago it was forbidden to use insects for food purposes, the European Union, following an assessment by the Food Safety Authority, green light for the sale of three insects for human consumption: that migratory grasshopperthat flour moth and domestic cricket, which can be eaten whole frozen or dried, or ground and combined with other ingredients to make, for example, baked goods. Or again used as feed for farmed animals.
A choice made by Brussels with a view to promoting the transition to a more sustainable diet in Europe in accordance with the provisions of EU action plan 2020-2030. And from the community’s food strategy Ground to tablewhich views the insects inside category of new food – namely new foods – an important and innovative source of animal proteins with low environmental impact. An example? One kilo of grasshoppers needs 15,000 liters of water less than every kilo of meat produced, and their breeding generates 100 times less greenhouse gases.
6 June 2022 (change 6 June 2022 | 22:46)
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