Eating Innovation: the art, culture, science & business of entomophagy 2014

Eating Innovation: the art, culture, science & business of entomophagy 2014 is focused on the research, promotion, distribution, culinary preparation, and business of insects as food, including:

• Sustainability & Organics
• Food-grade standards & transparency/traceability
• Novel food? Ancient food?
• Insect cookery
• Creative destruction/disruptions
• Nutrition
• Food In Space
• Ancillary products
• Taboo & insect eating
• Funding & Financing Strategies
• Legal & regulatory issues importing/exporting insects
• Innovation in food & drink
• Ethno-entomology
• Food security
• Industrial production/Homespun production
• Urban Agriculture
• Cultural history of insect consumption
• Emerging markets in entomophagy
• Marketing insects as food
• Insect Farming
• Traditional insect eating