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For me when we first started Eat Grub back in the middle of 2013 (wow, a long time ago now!) it was about the nutrition side of things rather than the sustainability aspect, which, while is still of great significance is less personal to me.
In this post we will be talking about greenhouse gas emissions (GHG’s), and how insect farming could help manage some of the harm agricultural farming has done to our planet, and preventative measures for the future.
Take our short quiz to see how well you know your plant from your animal protein
Insects have been hailed as an environmentally friendly, alternative source of protein. In this series, we will be exploring just how sustainable insect farming is and really can be.
Take a look at our use case for athletes and see just how insects can slot in from a nutritional stand point. For that we’re going to focus on our Cricket Protein Powder.
What is Entomophagy (noun): the practice of eating insects, especially by people. Eighty percent of the world already practices Entomophagy. Read more about what it is and the history of it here...
Can you guess what our top five edible insects consists of? We cover what they taste like, and look at their nutritional components. Take a visit and see what i could be?
Read all about why we should be embracing insects for the tasty, nutritious and sustainable food they are.
For one week in November 2017, we partnered with Deliveroo to provide the first insect food delivery service the West had seen.
At the end of May, we brought back our popular insect pop-ups. And we’re glad we did as it was a timely reminder of just [...]
Meet Etienne Georgi, an up and coming star of British Cycling; He’s been using our Eat Grub energy bars for cycling over the last few months [...]
Here at Grub HQ we love speaking to and finding more about who our customers are and what motivates them, and it just so happened [...]
The start of the year for many of us is the time for a New Year’s resolution or two, and to perhaps embark on a [...]
- YFood & EatGrub Co-Host London’s First Insect Bar – at London Food Tech Week - - Designed to awaken our audience to [...]
Liberation Foods was set up in 2007 by co-operatives of small-scale nut producers from around the ‘developing’ world. The co-ops got together to bring their [...]
- - Going way back… - The Economist have been writing about the benefits on the world eating insects for quite some time, in [...]
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Introduction to marcus leach - My name is Marcus and I have loved food, cooking and eating for as long as I can remember. My [...]
At the start of the year we had an enquiry come out of the blue via our website. Cambridge university were putting on their yearly [...]
- - We were lucky enough to be invited to the opening night of “Insects” by Penelope Kupfer, her new body of work [...]
There’s been huge demand for Grub’s recipes; our kitchen can barely keep up, so we’ve asked some of the top bug chefs and innovators from [...]
Introduction - There’s been huge demand for Grub’s recipes; our kitchen can barely keep up, so we’ve asked some of the best edible insect chefs [...]
Here at Grub we thought it’s about time we started sharing some of our cooking techniques with you. We’ve been busy in the kitchen and [...]
That’s the United Nations Food and Agriculture Organisation. And they are big advocates for the human consumption of edible insects. - The UNFAO, an agency [...]
I was 19 years old, taking a gap year before starting university, and about two weeks away from going on a lad’s holiday to Magaluf. [...]
Well, well, well where do I start? Firstly I’d like to once again apologise for my consistently inconsistent blogging nature. ‘Articuleat’ – my personal blog [...]
From 4 – 8 March 2014, we opened our doors to the public for the first time to treat them to a seven course taster [...]
Back to school… - After getting beaten by the heat in Bangkok, I travelled north to the cooler climates of Chiang Mai. Thailand’s second city. [...]
Thailand: my first taste - After two days of arriving in the far-east, on the Grub trail, I tasted my first bugs: crickets and grasshoppers. [...]
The last few months have been quite monumental in my so far short-lived (hopefully) career as a chef. Now I know throughout life people always [...]
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