The Psychology Behind Mainstreaming Insect Cuisine

Date TBA

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 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.

Primary Entry: Music Badge, Platinum Badge, Film Badge, Interactive Badge
Format: Panel
Event Type: Session
Track: Culture
Level: Beginner