Deep-fried crickets are a common snack in Thailand. (Takeaway/Wikimedia Commons)

George Washington University
Experts discuss the “endless” possibilities of meat-alternatives and sustainable products at SciLine’s “Future of Food” media brief.
A close up image of an amber colored ant.

Strumigenys ayersthey. (Image courtesy of Philipp Hönle)

George Washington University
Scientists describing a new species of ant, Strumigenys ayersthey, have broken with conventional naming traditions and used the pronoun “they” instead of the traditional male or female form to promote nonbinary gender inclusivity.
In this podcast we talk about the stigma against consuming insects in the U.S. and how we might overcome that stigma to reach new heights.

Despite how it looks, this is not a plate of eggs. It's a plant-based egg substitute that looks and tastes remarkably like the real thing.

Founding Director, Planet Forward
Would you eat plant-based eggs or lab-grown meat? Health and climate are inspiring change in what’s on the menu.

Insect specimens at the Wisconsin Insect Research Collection (Mary Magnuson).

Planet Forward Correspondent | University of Wisconsin-Madison
A University of Wisconsin program investigates the sustainability potential of insects as a protein source and the value of insects as a food source for cultures across the world.
Food waste is a huge problem not only in the United States but around the world. Insects have been used to help mitigate food waste in two ways; breaking down food waste and re purposing it and using it to feed humans.
The George Washington University
I’ve never been a fan of bugs. They bite and sting me, mooch off my meals, and intrude upon my personal space. Kind of like my roommate. Some of them are creepy, crawly and often found in dirty, smelly places. Every time I see a bug, I am disgusted... Read More
Planet Forward, George Washington University School of Media and Public Affairs
Chef Spike Mendelsohn hosts a showcase of innovations in sustainable food production and security, including 3D printed food, cricket flour and mobile technology for smallholder farms in the developing world.