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Patrick Murphy

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Buggin' Out: Urban Bug Farming for the Future

In many cultures eating insects is more than a delicacy – it’s a food staple. However, the use of bugs as a mainstream ingredient is a foreign idea in the developed world. As the human population continues to grow, we have to think about how to feed people. The UN's Food and Agriculture Organization (FAO) has shown interest in using insects as an alternative food source. Due to their high concentration of the eight essential amino acids, vitamin B12, riboflavin, vitamin A, amazingly efficient converters that leave a much smaller environmental impact on the planet than cattle.

Once technologies are developed to produce insect-based food ingredients they can be incorporated into numerous food products. They would make great protein substitutes as any food additives to cereal, snack bars, or traditional meals. The high nutritional value, probiotic potential, and affordable price are just a few reasons why many Asian and Latin restaurants already offer insects on their menu.

Rethinking the urban farm and how to deal with the upcoming need to increase food supplies, Claire Lemarchand is planning a series of cricket farms to be placed throughout cities, that go beyond just growing bugs. Crickets are bred in cylindrical units surrounding a light source, to optimize yield, and are fed fresh food waste from the market and surrounding restaurants. While at night, the cricket farming units double as an urban lighting system.

Is urban bug farming a valid food source strategy? What other ideas could be implemented into our food supply networks? Or, could push the boundaries of urban farming and sustainable food sources to better prepare for future food demands?

Why Insects Should Be in Your Diet By Aaron T. Dossey
(http://www.the-scientist.com/?articles.view/articleNo/34172/title/Why-Insects-Should-Be-in-Your-Diet/)

The Cricket Bigger Than Beef By Claire Lemarchand
(http://www.yankodesign.com/2012/02/27/superbugs-bugs-with-powers/)

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  • Jun 5 2013: it is so interesting idea,,,Most insects are rich in protein (40-60 percent) and fat (10-15 percent). Adult insects sometimes requires removal of hard skin before it can be fried or roasted (fried without oil). Either in the form of insect larvae or caterpillars young insects (often called a caterpillar) can be cooked immediately.
    it is just a good idea furthurmore we can make some varieties of insects cooking in order the people wants to eat it such as delicious food
    In boom times a few years ago crickets, crickets fried, roasted crickets and dent produced and bought and sold as a side dish in several regions in Indonesia. Similar in Bangkok crickets, cockroaches and even a certain kind of well in the form of adult insects and their eggs, has been commonly consumed for certain segments of society. Children in Thailand to collect eggs for a certain kind of fried cockroaches. Grasshoppers and crickets are also roasted and fried in Papua New Guinea.
    http://web.ipb.ac.id/~tpg/de/pubde_tknprcss_serangga.php

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