April 2017

Sustainable Superfood? Exploring Edible Insects as a Low-Impact Source of Animal Protein

Last week, a group of five LUMES students (Ebbe Andersen, Isabell Burian, Balthazar Forsberg, Lisa Necksten, and Gavin Lord) held the second of two workshops open to the public exploring edible insects as a low-impact, scalable alternative to animal meat protein. At the first event, attendees enjoyed a four-course ento-vegetarian meal accompanied by a short lecture and QA session on … Continue reading

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