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November 30th, 2016 
Awake Goy Source: London Independent
Insects, blood and faeces may not sound particularly appetitising, but they are among the produce we should consider eating if we want our food to be sustainable and healthy, according to a team of chefs and scientists in Denmark.
The Nordic Food Lab was set up on a boat in the Danish capital of Copenhagen in 2008 by Michelin-starred Noma head chef René Redzepi and culinary entrepreneur Claus Mayer to better understand the flavours and the gastronomic potential of Scandinavia.
But in almost a decade – and now based at a laboratory at the University of Copenhagen – its researchers are travelling the world to piece together a holistic approach to eating. Scientists, artists chefs, designers and specialists in education are all rolling their sleeves up and getting stuck in to the cause.
“We try to work with every type of produce. Insects, blood, jelly fish, fermented products that sometimes smell and develop mould, and the products look rotten,” explains Roberto Flore, Head of Culinary Research and Development at the lab. “It’s about giving people more confidence with different produce and reconnecting with process of producing food.”
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