I did, and I enjoyed it!
Last week, I attended an event by the Aalto Sustainable business club called Into the foodture with my friend Sofia.
We were both quite keen on trying the cricket pizza there. I’ll admit, there was that 3 seconds of looking at the crickets being like “am I really going to eat that?” but then you just put it in your mouth and it tasted fine. It’s possible to quite easily overcome a certain “ew” factor by just deciding to give it a go and eat it! It was really nice going together with Sofia since we’re interested in quite the same things, friends who fearlessly try new foods such as crickets are good to have. Crickets on pizza are not very crispy but still a bit crunchy and chunky. Quite a good piece, something to bite in but not too hard. They don’t taste much in themselves and taste even less than for example chicken. All in all, I think crickets go quite well on pizza but I think I prefer them as a crispy, salty snack. I’ve tried that once before, and I can’t wait until you can start buying roasted crickets as a healthy snack at the supermarket.
I’m usually a pesco-vegetarian but for some reason I don’t really see crickets as meat. I eat fish, so I’m definitely not going to feel bad over eating crickets. Crickets are frozen to death which isn’t supposed to hurt them so makes them even more ethical to eat than fish. Food is the one thing that has the greatest environmental footprint. The poisonous blue green algae in our sea in the summer, the rate of species dying out, deforestation, pollution of drinking water and climate change are all related to our food production. Sustainable food production will also potentially end hunger crises in the world and is socially really important too.
The event was about how the food sector can be innovative and become more sustainable. Four companies were featured at the event. The cricket farm EntoCube who tries to make people realise there can be alternative sources of animal protein! Right now, the law in Finland doesn’t allow for crickets to be advertised as food, which is silly. But I hope that changes soon. Another great company featured was Helsieni who does urban farming of mushrooms. The mushrooms get their nutrients from biowaste, such as coffeegrounds that is produced in cities. It’s just a great way to reduce transportation and get more fresh food! In general, I really like the idea of urban farming. I don’t think we’re ever going to grow all food in urban areas, that’s impossible. But I think it would be possible to grow all fresh ingredients very locally and reduce transportation and use of land. Then more of the countryside can be nature reservats to preserve biodiversity! Also, by promoting people to eat mushrooms instead of meat the overall environmental footprint of the food is reduced.
Two companies trying to decrease food waste and surplus food being wasted was also there: ResQ Club and From Waste to Taste who runs the surplus food restaurant Loop in Helsinki. I’ve used ResQ club but I realised many restaurants didn’t sell surplus food via the app, but just saw it as a possibility to sell more food in general. So, I started doubting whether I’m actually rescuing any food. Also, everything I bought via the app came in plastic packaging so I got tired of having to recycle so much plastic all the time. But they’re developing the app constantly so maybe I’ll start using it again one day! You get good cheap food via it for sure.
So Loop seems like the greatest idea ever: a restaurant with a different menu everyday, depending on what food has been in oversupply in the local supermarkets! Just to make clear, they do not serve foodwaste in the sense that it would be old food: just food that would go bad in the next couple of days and is unlikely to be sold at the supermarket. The menu looks great, I think I’ll go eat at the restaurant and update the blog about it in a fes weeks!
Hugs and kisses! /Felicia
Ps. I’m sorry I haven’t been updating the blog frequently. I’m writing my bachelor’s thesis and that’s so time-consuming. I’ll be back full-time by mid-May, hope to have you still frequently checking in then!