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)

Brussels

novel food (T)

BOVÉ, José (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

Atmosphere views ahead the event, plates preparation (4 shots)

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, I feel really honoured to be probably the first one in the world to serve insects in the European Parliament, it's really an honour, I hope all will be fine.

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, I'm from Sardinia, and Sardinia is one of the few places in Europe that is keeping alive the tradition of eating insects. We have a special delicacy that is called 'Casu marzu'. You can see the photo. Through this product I've meet in 2013 the Nordic food lab. I feel part of this big community of people that eat insect in the world.

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, Probably we have to start thinking about what kind of future we want for our food. This will reflect how much in the future we will be able to embrace cultures that are bringing new knowledge in our diet.

SOUNDBITE (English), Afton HALLORAN, GREEiNSECT, University of Copenhagen, I also hope that the future of food will be socially, environmentally and economically sustainable. I have investigated the social economic, the nutritional and the environmental impact of cricket farming. So if there is anyone here wondering how a cricket farm looks like, here is the example. This is in Thailand, where my research is, and I'm also researching in Kenya.

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, Insects, as any other kind of food, probably can provoke allergy.  For example grasshopper is very similar to the shell of the shrimps for example. So if you have allergy to those than it can be an issue.

SOUNDBITE (English), Roberto FLORE, Head Chef of Nordic Food Lab, Please start looking in to how many different insects in the world we can get, how many different species, the grasshopper and the cricket taste different, the ants taste different, so we can start to look into this diversity from the beginning.

View with people discovering novel food.

SOUNDBITE (English), Roberto FLORE , Head Chef of Nordic Food Lab, I will like to have you involved in this moment, because I think it's pretty unique. Let me know how are you feeling, what are you thinking in this moment, it is something that you expected, or it is different? For me it was surprising, it was like... whaouu...

SOUNDBITE (English),  Roberto FLORE, Head Chef of Nordic Food Lab, These are bee larvae from Thailand. They are used as a delicatessen , cooked with eggs or just serve it grilled. You can walk in the markets in Thailand, and you can find these.

People are served with the bee larvae on toast.

Crickets and the sauce: this is a really good example of how we can express the potential of an insect without trying to use a shocking element as all the shapes.

SOUNDBITE (French), Jos&#233; BOV&#201; (Greens/EFA, FR), There are many things that can be built up. It is a taste opening , taste which are not usual for us. 'A votre sant&eacute; !'