In the two years since the Food and Agriculture Organization of the United Nations (FAO) created the report called, “Edible Insects: Future Prospects for Food and Feed Security,“ there’s been an onslaught of new insects-as-food products. From cricket flour to protein bars, entrepreneurs are having a field day coming up with creative ways for us to eat insects. This is because insects like crickets, which are packed with more protein than beef and require a fraction of the land, water, and feed as livestock, are an efficient food source. With the world’s population expected to reach nine billion by 2050, there’s an impending food shortage.
For designers Lucy Knops and Julia Plevin, both 2015 graduates of Products of Design at The School of Visual Arts, the issue with insect consumption was not just a food scarcity problem. “Two billion people around the world already consume insects regularly,” said Plevin, “and for those of us who don’t, the barrier is often psychological.” Knops and Plevin saw an opportunity to change the way people viewed eating insects through the use of design.
So what’s the surefire way to change people’s behavior? With alcohol, naturally. Knops says, “Instead of adopting other traditions’ rituals around eating insects, we wanted to create our own.