I am proud to share one of the most impactful outcomes of the Insects Innovation in Gastronomy (IIG) project: our Action Manual. This resource is the result of months of collaboration across six European countries, uniting chefs, educators, researchers, and hospitality professionals in a common mission—to reimagine the future of food through edible insects.
Why an Action Manual?
Across Europe, we see growing awareness of the urgent need for sustainable protein sources. Insects provide a solution that is nutritionally rich, environmentally responsible, and culturally adaptable. Yet, acceptance cannot happen through data alone—it requires clear tools and guidelines to make this transition both practical and approachable.
That is where the Action Manual comes in. Designed as a hands-on toolkit, it provides 14 evidence-based guidelines that help professionals integrate insect-based gastronomy into their everyday work.
What You Will Find Inside
The manual is tailored to support chefs, restaurateurs, VET trainers, and educators, offering:
- Practical strategies for designing engaging menus with insect-based ingredients.
- Approaches to overcome cultural hesitation and consumer barriers.
- Communication tools to build trust and food literacy among different audiences.
- Step-by-step instructions, case studies, and examples that turn theory into practice.
By following these guidelines, professionals can move beyond novelty and establish insects as credible, mainstream, and sustainable menu choices.
The Action Manual lays the foundation for further training, experimentation, and dialogue across Europe’s culinary and educational landscapes. By providing these tools, we empower professionals to not only adapt but also inspire communities toward more sustainable and resilient food systems.
I warmly invite you to explore the Action Manual and join us in shaping a gastronomy that is innovative, sustainable, and deeply respectful of cultural identity.
