in partnership with

The new eco-protein: insects

Written by Professor David Russell and Charlotte Harbour FdSc Nutritional Therapeutics

W
hen we think about protein,
we often conjure images of
chicken, beef, fish, eggs,
beans, nuts and seeds – typical healthy
staples of a western diet. However,
travel 3,000 miles east and you’ll find
crickets, mealworms, beetles and even
moths on the table. Although a staple of
many, in the west insects are becoming
the new ‘eco protein’ due to their high
amino acid content and sustainability
compared to traditional meat products.
omega-6. These PUFAs support bones and
joints, sleep, mental health and heart health.
Insects also have a low-carbon footprint
in comparison to other animal products
such as beef or chicken. The Food and
Agriculture Organisation (FAO) predicts
that the global population will rise to
over 9 billion by 2050, and with our
current environmental challenges, it will
be imperative that we source sustainable
protein sources to feed our growing world.
The FAO states that “crickets need six times

Formally described as entomophagy,
consuming insects for food is more common
than we may realise. According to the
latest research, up to 80% of the global
population deliberately consume insects
as a source of nutrition and protein – and
with good reason. Insects are a complete
source of protein (having a complete amino
acid profile) and contain vitamins such
as iron, zinc and vitamin B12. The fats
from insects are also approximately 70%
polyunsaturated fats (PUFAs) – these types
of fats you may recognise as omega-3 and
Image © freepik.com
less feed than cattle, four times less than
sheep, and twice less than pigs and broiler
chickens to produce the same amount of
protein”. Sounds like insects are a good idea.
Still not convinced that sprinkling
mealworms on your morning porridge is We spoke about insects at CUBO this
for you? Us neither. Not to worry, there year and if you saw us, we hope you got
are many insect products that don’t turn a chance to try the insect protein bars.
the tummy. We’ve tried and sourced
cricket flour to bake into bread and even Don’t forget Russell Partnership
chocolate-flavoured cricket protein bars – Consulting can help with your
certainly worth trying and a nutrient-dense nutritional strategy:
addition to the diet (they taste good too). www.russellpartnership.com

TUCO Conference –
driving commercial success
By Matthew White, chair of the University Caterers Organisation (TUCO) and director
of catering, hotel and conferencing at the University of Reading

U
niversities often rely on their
in-house catering services to
provide a surplus for continual
investment, yet catering outlets and bars on
campus must also offer great value, choice
and innovation. So, as caterers, how do we
continue to drive commercial success?
At TUCO, we take pride in sharing
best practice. And one of the ways we
do this is through our annual summer
TUCO Conference, where we offer
valuable knowledge and support for
our members and guests. During these
events, delegates can learn about new
initiatives, research and latest updates to
our TUCO Procurement services.
‘Driving commercial success’ is the
theme for our upcoming annual TUCO
Conference. Hosted by the University
of York on 29–31 July, we are excited
to showcase our exceptional lineup of
speakers and supplier exhibitors.
This year, our main stage will be hosted
by writer and TV presenter Stefan Gates.
Gates will be joined by keynote speakers Lord
Stewart Wood, Justin King, Brad Burton
and KD Adamson, to name but a few.
Last year, during our TUCO Winter
Conference, Wood presented an insightful
presentation about Brexit and UK
universities. As previous senior special
adviser to both prime minister Gordon
Brown and leader of the opposition Ed
Miliband, he spoke about what was next for
higher education after March 2019. He will
now return to our summer conference to
give us an update on the next phase of Brexit
and will talk about the transition, treaties and
the impact on higher education in the UK.
It is important for us to recognise the
outstanding work and achievements
by our colleagues and members.
We do this through our TUCO
Awards, presented on the last night of
the conference. This year, as in previous
years, the standards are extremely high,
and I am constantly impressed at the
achievements made by our sector.
At the time of writing, a review of
the entire UK food system has been
announced by the National Food Strategy.
Led by Henry Dimbleby, it sets out to
explore and establish a sustainable farm-
to-fork strategy. We very much look
forward to engaging in this exciting
project, and where we can, helping to
lead the way on the national agenda.
For conference tickets or more
information, visit www.tuco.ac.uk

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