While commonly consumed in many parts of the world, insects have long been off the menu in Europe…but they could soon be creeping their way onto our plates! With Europe’s focus shifting towards a more sustainable agri-food sector, entomophagy, the practice of eating insects, is now gaining serious interest… But are Europeans ready for an insect-based diet?

EPRS STOA podcast - What if insects were on the menu in Europe?

Illustration EPP Group - Bag with EPP logo

Plenary Session week 44 2015 in Strasbourg - Use of genetically modified food and feed

Plenary Session week 44 2015 in Strasbourg - Novel foods

ANDRIUKAITIS, Vytenis - Member of the EC in charge of Health & Food Safety

What will we be eating in 2025 ? Workshop on new foods and dishes

RUEDA SOUSA, Jorge ; BAFFIGO, Marta ; CASTANO, Damiano ; PERRIN, Camille; FOUBERT, Imogen

What will we be eating in 2025 ?  EP seminar on Novel foods.

Roberto FLORE, Head Chef of Nordic Food Lab

Novel Food. What will we be eating in 2025 ? Preparation of dishes by the Head Chef of Nordic Food Lab

Novel food seminar - What will we be eating in 2025 ?

Placing on the market of insects and insect-based foods intended for human consumption. Little Food, company located in Belgium produces crickets.  Regulation (EC) no 258/97 provides that foods or food ingredients which have not been used for human consumption to a significant degree within the European Union before 15 may 1997 are novel foods, or novel food ingredients.

ENVI Committee - Novel Food

Insects, while commonly consumed elsewhere in the world, have long been off the menu in Europe, but they could soon be creeping their way onto our plates. Entomophagy, the practice of eating insects, is now gaining serious interest. Is it set to take Europe by swarm? Insects are the most diverse group of organisms on the planet and over 1 000 different species are regularly eaten in Africa, Asia, and Central and South America. Nutritionally dense and versatile, insects are already available for human consumption in some EU Member States, either sold whole or in processed products. With the EU committed to transitioning to a more sustainable and resilient food system as part of the European Green Deal and in light of the Covid‑19 pandemic, insects could offer a greener alternative component of future animal protein production. Restrictions: ©The material may not be edited and must be shown entirely.

EPRS - What if insects were on the menu in Europe?

Demonstration of Novel foods:&nbsp; Workshop on new foods and dishes by Roberto FLORE, Head Chef of Nordic Food Lab, and Afton HALLORAN, GREEiNSECT, University of Copenhagen. Atmosphere ahead the event, plates preparation, people discovering novel food. Statements by Roberto FLORE, Head Chef of Nordic Food Lab,&nbsp; Afton HALLORAN, GREEiNSECT, University of Copenhagen, and Jos&eacute; BOV&Eacute; (Greens/EFA, FR)

Demonstration of Novel foods:  Workshop on new foods and dishes by Roberto FLORE, Head Chef of Nordic Food Lab, and Afton HALLORAN, GREEiNSECT, University of Copenhagen

Seminar on Novel foods, in the EP in Brussels.&nbsp;Statements by Marta BAFFIGO, Food Industry, Jorge RUEDA, Embassy of Mexico in Belgium, Camille PERRIN, European Consumer Organisation, and Imogen FOUBERT, Food &amp; Lipids, University of Leuven Belgium

EP seminar on Novel foods: Stakeholders' perspectives and extracts from the discussion

Seminar on Novel Food: "What will we be eating in 2025?" in the EP in Brussels. Statements by Jan HUITEMA (ALDE, NL), Jos&eacute; BOV&Eacute; (Greens/EFA, FR), Shadow Rapporteur, Eleonora EVI (EFDD, IT), Shadow Rapporteur, James NICHOLSON (ECR, UK), Rapporteur, Pavel POC (S&amp;D, CZ) and Pilar AYUSO (EPP, ES), Shadow Rapporteur

EP seminar on Novel Food: "What will we be eating in 2025?":  extracts from the MEPs discussion and statements

Ahead of a seminar on Novel foods: "What will we be eating in 2025?", in the EP in Brussels, &nbsp;Roberto FLORE, Head Chef of Nordic Food Lab prepared dishes containing larvae and grass hoppers.

EP seminar on Novel foods: "What will we be eating in 2025?": preparation of dishes by Roberto FLORE, Head Chef of Nordic Food Lab

This infoclip illustrates : Little Food is a Brussels-based start-up farm producing crickets for human consumption. Tom Algae is a producer of algae based in Nevele (Belgium) and currently focused on early stage hatchery feed.

Infoclip: Novel Food - Insects and Algae

During the plenary session of the European Parliament in Strasbourg, Kartika LIOTARD (GUE/NGL, NL), rapporteur, speaks to the press about novel food after MEPs vote.

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