The Psychology Behind Mainstreaming Insect Cuisine

Mar 15, 2022

11:30am – 12:30pm CT

To feed 10 billion by 2050, we know our food culture & consumer behavior has to change. Luckily we have examples of food culture changing, with foods like tomatoes, lobster, sushi & kale as examples of foods going from strange & undesirable to haute cuisine & kitchen staples. Why then has American food culture lost touch with insect ingredients when so many other cultures around the world still consider them a perfectly normal food?
Join an entrepreneur, chef & scientist to explore how insect ingredients are being positioned to consumers, in both whole & abstracted forms. How can the way a new or unusual food is prepared & served help us normalize & even enjoy something we might otherwise be hesitant to try, & sway the hearts, minds & even stomachs of today's consumers?

Programming descriptions are generated by participants and do not necessarily reflect the opinions of SXSW.

photo of Sarah Schlafly
Sarah Schlafly

Mighty Cricket

photo of Arnold Van Huis
Arnold Van Huis

Wageningen University

photo of Jessica Ware
Jessica Ware

American Museum of Natural History

photo of Joseph Yoon
Joseph Yoon

Brooklyn Bugs

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