On March 14th, 2019, UConn Dining Services hosted an insect-themed pop-up dinner in collaboration with Professor Ana Legrand at Rome Hall, offering guests a unique opportunity to explore insects as a sustainable and nutritious food source.
Interest in the nutritional value of insects has grown as researchers and consumers continue to search for alternative, sustainable sources of protein. A recent study found that crickets contain more bioavailable iron than sirloin steak, highlighting their potential nutritional benefits. Insects are consumed in many parts of the world, with at least 1,959 edible insect species recorded worldwide. They contain all essential amino acids and are rich in vitamins and minerals. Additionally, mass rearing of insects for food has a smaller environmental footprint due to their high reproductive rates and efficient conversion of feed into edible tissue.
The event introduced attendees to the idea that insects have been part of the human diet since ancient times and can offer a wide variety of flavors and culinary experiences.
The menu for the evening featured a variety of insect-inspired dishes, including cricket chips with fresh pico de gallo, beef sliders featuring weaver ants with chipotle ketchup, an Asian Bahn Mi taco with chapulines and Italian sausage served in a steamed bao bun, arancini made with mealworms served with pesto and marinara sauce, crepes made with cricket flour topped with fresh berry compote and chocolate-covered crickets, and a green tea silkworm smoothie.
The pop-up dinner offered guests a one-of-a-kind dining experience while highlighting sustainable, high-protein options and encouraging conversation about the future of food and environmental sustainability.
