An ending yet to be written
"In 2050 there will be 9 billion people. The FAO (Food and Agriculture Organization) says that it will be necessary to increase food production by 70% to meet the demand for food and proteins per capita. Therefore, In the future, it will be necessary to "produce" more edible organisms with high nutritional values and low environmental impact. These arguments seem to be in open contrast with the thesis of the World Food Program that instead claims that the world has - and will still have - enough food to feed 12 billion people. The problem could therefore be linked not so much to the supply as to the accessibility of resources, to the methods of production and distribution of food; a question of the market, in short".
From Sardinia to Copenaghen Nordic Food Lab
At the Nordic Food Lab, Roberto Flore and his staff of research chefs work with products collected in the wild, insects bred or delivered still alive, which are then treated according to the common rules of food handling hygiene. Traceability, supply chain control, quality and health standards also apply to the food of the future, in short. Although, of course, everything is more complicated because of the absolute novelty and the intrinsic characteristics of the raw materials subject to unusual culinary experimentations.
Novel foods enter the market
To get an idea of what you can do with this new ingredient, you can check the entomophilous cooking manual "On eating insects: essays, stories and recipes" published by Phaidon, of which Roberto Flore is co-author along with Joshua Evans and Michael Bom Frøst, director of the Nordic Food Lab. In this book, you can see recipes for butter with larvae fat, pesto of basil and locusts or for a crumble of worms and vegetables, and imitate exclusive and healthy dishes such as "Did You Wash The Salad?" a smoked juniper salad with wild herbs, honey and ants.
The mother ant from Kenya, for example, looks like a small white sausage; if grilled and served on a bed of mango cream, it recalls the bittersweet taste of boiled pork. Mexican escamoles have a hint of lime and almonds and are excellent if served in a tortilla on a bed of julienne onion. Termites are a delicious sensory short circuit of sweet and salty notes and, squeezing a hive of red ants, you get a drink of ambrosia. After all, if you think about it, what is honey, if not bee vomiting? To ask ourselves why we should eat insects, then, would be like asking ourselves why we eat plants and mammals. Changing the experience of taste and the way we perceive and live food is a process that will certainly take a few years, and a substantial participation effort. Those who are satisfied will enjoy it; feeding on what lives in our garden will be the philosophy necessary to inspire a more enlightened future for the entire animal species.