As part of ‘alternative protein’ research, primary school children in Wales will be offered edible insects

Academics from Cardiff University and the University of the West of England (UWE Bristol) experiment with meals for children, they discuss edible insect options and plant-based meat substitutes. The project aims to find out how children’s attitudes towards environmental issues vary. Then how such changes affect the food they eat. The research focuses on children, aged 5-11, in primary school and their teachers in Wales. A report from said the research will explore children’s and teachers’ understandings and experiences of “alternative proteins” after doing surveys, workshops, interviews and focus groups. It was mentioned in the report that teachers will give feedback on how discussions should go in class.

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WalesOnline reported that children in Wales from four primary schools will be offered insect protein at workshops. The report adds that children will receive a product called VeXo, which is a combination of insect and plant proteins.

Children will learn about the nutritional and environmental benefits of eating insects, such as crickets, grasshoppers, silkworms, locusts and mealworms.

The reports add that there is an increased demand for healthy and sustainable diets among UK consumers as the aim is to reduce the use of traditional meat products such as beef and chicken.

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As quoted by, Dr Christopher Bear, based at Cardiff University’s School of Geography and Planning, said: “The voices of young people are increasingly important in discussions about future of the environment and animal welfare. Embodied in Greta Thunberg’s Fridays for Future movement, their highlighting of greenhouse gas emissions from intensive livestock farming has been particularly publicized.

“But there is still little research on how these values ​​are translated into attitudes and food consumption practices in children. This research project is an opportunity for us to discover how young people in primary school consider the role of edible insects and plant proteins in a more sustainable and ethical food future.”


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