Plating up edible insects and the whole hog

Mealtime could look and taste a little different in the future. The United Nations estimates that by 2050 the world’s population will rocket to almost 10 billion people, that's another 2.5 billion more mouths to feed. As global markets continue to shift, and more extreme weather patterns predicted, it raises questions about how and where we grow crops and rear livestock.

Cricket yoghurt and ant candy could be coming to a supermarket near you. Insects have a small global footprint, are chock full of protein and are already consumed by 20 percent of the world’s population. So is it about time that we jump on the bug wagon? Skye Blackburn is an entomologist and food scientist – which, it turns out, is the perfect set of skills if you want to farm an alternative food source like insects. 

If snacking on a mealworm isn't your thing- yet- take a tour of Matt Evans farm in a pocket of Tasmania. It was farm-to-table sustainable practices that compelled the food critic to move from inner city Sydney to a smallholding in Tasmania’s apple region. Matt’s approach to farming is all about sustainable methods and a circular system that values soil, diversity and a drove of pigs.

The Few Who Do with CGU Insurance. Two hosts, one problem, two possibilities.

Featured guests:

Skye Blackburn, entomologist, Founder of Edible Bugs 

Matt Evans, chef and TV presenter