January 15, 2018

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.


Students attended


Staff attended


Additional Volunteer attended


Students will be impacted this year

Intended impact of project

Increased environmental & sustainability literacy

More impact of project

Students should be open enough to remove habits that insects do not serve as a source of food; you will know the advantages of eating this type of food. They should emphasize the development of skills such as deep research, review of sources of consultation, critical reflection and the ability to convey what is learned in a collaborative way.