Pupils enjoy a bush tucker treat!
Headlines claiming that “eating insects is the future of food” have been appearing in recent months. Some 2,000 edible species are known to exist, and are eaten by an estimated quarter of the world’s population. However, insects are not traditionally part of a Western diet.
Our pupils were introduced to this foodstuff at lunch recently. Scott Harrison-Jones, regional executive chef for school caterers Holroyd Howe, visited the school to offer a bush tucker experience for the pupils. Using meal worms, buffalo worms, crickets and grass hoppers, Scott and the chefs in the school kitchen created mouth-watering foods for everyone to try. Pupils and staff were served chocolate brownie with buffalo worms, flapjacks with meal worms, bug hummus, grasshopper with ginger and garlic and crickets fried in chilli and garlic.
Dietary choices not only impact on individual health, but also have significant implications for the health of our planet. Our food system contributes significantly to climate change through greenhouse gas (GHG) emissions and impacts negatively on ecosystems through deforestation, water use, over fishing, pollution and biodiversity loss.
Karen Roberts, General Kitchen Manager, commented, “We invited Scott to come in show the children how insects can be used in everyday foods that they enjoy eating. Pupils learned about the high protein content of the bugs and that they could offer a brilliant source of sustainable protein for current, and next generations. We hope to make a small start in educating the pupils that in years to come we will have to find ways of using insects to be able to feed the growing population of the world.”