Our official press release:
Major funding awarded for edible insect research in Denmark
Velux Foundation to support Nordic Food Lab’s development of Western insect gastronomy
COPENHAGEN – May 16, 2013 – Nordic Food Lab and University of Copenhagen have received funding to expand their research into insect gastronomy. While other researchers are focussing on environmental and nutritional benefits of entomophagy, Nordic Food Lab is working to make insects delicious to the Western palate and thus bring them into its culinary culture.
The project is funded by The Velux Foundation’s program for environment and sustainability. The Foundation has granted 3.6 million Danish Kroner for the project entitled ‘Discerning Taste: Deliciousness as an Argument for Entomophagy’.
Nordic Food Lab has formed an international advisory board for the project, bringing together experts in entomology, gastronomy, psychology, and sustainable food systems from around the world. The board includes:
“We are thrilled to receive the support of The Velux Foundation in our work to introduce insects into the Western diet,” says Michael Bom Frøst, Director of Nordic Food Lab. “Much important work is being carried out by others, but we believe the missing piece is a focus on deliciousness. It is our goal to provide that missing argument, so that insects become not just edible novelty but celebrated ingredients with high gastronomic value.”
A team headed by Professor Jørgen Eilenberg from the Department of Plant and Environmental Sciences at the University of Copenhagen will be a core partner in the project, focussing on the entomological, microbiological and pathological aspects of insects as a food source. The main collaborators will be:
The project coincides with the United Nations’ release of a comprehensive handbook entitled ‘Edible insects: Future prospects for food and feed security’ that draws together these different arguments and emphasises the importance of gastronomy and a focus on deliciousness to promote widespread adoption of entomophagy.
The project will take place over the next three years, and is formally scheduled to begin in June 2013.
The Nordic Food Lab team:
The team also includes interns and stagiaires from around the world.