sustainable

Cricket fudge, insect canapés and cocktails with a conscience are some of the foods of the future being showcased at this year’s Sustainable Restaurant Awards, to be presented next week.

Wahaca will be serving an experimental dish: pickled vegetable tostadas with grasshoppers. The Mexican chain successfully trialled grasshoppers at its Southbank restaurant in south London in 2013, later introducing them across its restaurants in the form of the salsa chapulines fundido.

“Insects are very sustainable,” said Thomasina Miers, founder of Wahaca. “They have as much protein per gram as chicken or beef yet without the environmental impact. For me, an insect is just like eating a mollusc. I’ve been eating them in Mexico for 20 years.”

 

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