At Alimentary Initiatives and the Culture of Cities Centre, we are excited about the future of food. Too much discussion about the future of food focuses on doom and gloom. The Future Food Salon Series is designed to lay the foundation for discussion and action in identifying, disseminating and celebrating innovative options for feeding future generations.
By creating cultural events that combine talk, music, art installations and also food and drink, the series permits engagement with the topic of the future of food in an environment that is itself innovative. This creative space invites spontaneous connections with the cutting edge of research in technology, food and the arts.
The salons attract those with a professed or secret interest in the future, in food, and in the urban built environment. Some come because they are curious about all things culinary. Others come because they are attracted by the sustainability options that eating insects offer. Still others attend for the cultural experience of the Salon atmosphere.
The 2013-14 series is all about eating crickets. Crickets are more efficient to raise than traditional livestock, their rearing produces less waste, they are nutritious, and they are versatile as a food ingredient. Some of our sponsors in this series are making a business case for eating crickets right now in the present.
Our Sponsors and Partners
Chapul makes a high protein cricket-based bar and World Ento produces food grade crickets for wholesale and retail markets. Jakub Dzamba and his Third Millennium Farming is about to launch the Dzamba cricket reactors, self-contained cricket-rearing farm units that can be used for both decentralized and large scale farming. Entomophagy expert Dave Gracer of Small Stock Foods (Rhode Island), and entomologists Marianne Shockley (Georgia) and Lou Sorkin participated in an Entomophagy Panel at our New York Salon and will feature in future events as the series unfolds.