Documentary / English
Are eating insects a way to solve the world’s food problems?
For some inexplicable reason, despite some scientists and agribusinesses touting edible insects as the future of sustainable food, the concept of eating bugs just doesn’t hit the spot with the public. Head chef Ben Reade and lead researcher Josh Evans from the Nordic Film Lab in Denmark head off on a globetrotting mission to sample insects, grubs and bugs and to concoct recipes such as cricket and grasshopper ravioli and maggot cheese gelato. An absorbing, fascinating and surprisingly tasty film.
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