Students know a more sustainable food alternative, taking into account that insect breeding is faster, have a lower energy and water expenditure, a higher percentage of protein than beef and pork, and are cheaper. A simulation of a market is carried out in the classroom with the actual intake of insects on different dishes. After this tasting the students analyze the advantages of the habitual consumption of insects and elaborate a poster to spread this information to the community.
Additional Volunteer attended
Students will be impacted this year