{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Cooking up new-style menus with insects' data-url='/boclips/videos/5c54bcf1d8eafeecae13069a' data-video-url='/boclips/videos/5c54bcf1d8eafeecae13069a' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nCooking up new-style menus with insects\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eThe speciality dish at the Sandia Mexican restaurant in Toulouse, France.  Called Los Gusanos this traditional Mexican dish translates to English as ...worms. In this case mealworms. Served with bread and salad with salsa to dip.   Chef,...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eThe speciality dish at the Sandia Mexican restaurant in Toulouse, France.  \u003cbr/\u003eCalled Los Gusanos this traditional Mexican dish translates to English as ...worms. In this case mealworms. Served with bread and salad with salsa to dip.   \u003cbr/\u003eChef, Jean-Luc Trimaille says: \"I had never cooked insects before, but they're very easy to cook as you just saw, and as for the taste, I found that, when I first smelled it, it made me think of mushrooms right away.\" \u003cbr/\u003eThe idea to introduce the dish came from Trimaille's Mexican born wife, Monica Juarez.  \u003cbr/\u003eCustomer G�rard Roussin is trying Los Gusanos for the first time. He says: \"It's like small pasta, it has a crunchy taste, it's nice.\"\u003cbr/\u003eAnd it seems, he's already a convert: \"If you manage to say 'Listen, it's full of protein, even if it's made of insects, of worms or whatever else,\" as long as you transform it, as long as you present it in another way, then I think it has a bright future.\"\u003cbr/\u003eSharing the dish with Roussin, Dominique Ruffi� says a little salsa helps the worms go down: \"I forget that they are worms, so I can eat them. I was worried, but now with the spicier taste, it's ok, it's going well.\"\u003cbr/\u003eTo prepare Los Gusanos, Sandia restaurant has to source mealworms bred specifically for human consumption, which until recently would have proved difficult in Europe.  But now, just a few miles away from Toulouse in Saint-Orens-de-Gameville, French company Micronutris has set up what it claims to be the first insect farm for food products in Europe. \u003cbr/\u003eCEO C�dric Auriol decided to set the farm up after a trip to Asia where insects are eaten regularly in countries such as Tha�land and China. \u003cbr/\u003eAuriol says insect farming is the future: \"Compared to a traditional meat farm, an insect farm will give out 100 times less greenhouse gas, up to 50 times less ammonia and it will consume much less water.\"\u003cbr/\u003eInsects also offer the advantage of being consumed in their entirety, unlike traditional animal products.  \u003cbr/\u003eThe UN's Food and Agriculture Organisation (FAO) has been researching, raising awareness and supporting projects for insect farming for human food since 2003. It estimates that by 2050, there will be 9 billion people on earth and current food production will have to double. It says insects are part of the traditional diets of at least 2 billion people across Asia, Africa and Latin America and more than 1.900 species are used as food.\u003cbr/\u003eMicronutris specialises in mealworms and crickets.  Auriol explains that like us, the crickets need their five a day:  \"We create hiding areas by using these egg boxes, then we give them food which is dried and 100% made of vegetables, so wheat flour, and then in order for them to have their water and vitamin intake, we also give them fresh fruits and vegetables.\"\u003cbr/\u003eCrickets are usually ready to be eaten once they're eight weeks old. \u003cbr/\u003eThe mealworms are bred using beetles and reared in growth units where humidity is up to 60%. They are fed also with wheat flour and carrots until they are 12 weeks old when they are ready to eat. There are about 30 million worms in the breeding area. \u003cbr/\u003eAuriol says: The larvae is either brought in or created here, or we let it reach nymph stage and then the nymph will turn into a beetle and those beetles are our breeders, so they are in a way our own stallions here in this breeding farm.\"\u003cbr/\u003eEntomologist J�r�my Defrize is in charge of the health and development of the insects. He says they have great nutritional value: \u003cbr/\u003e\"They're very rich in protein as much as traditional meats. Then we can find unsaturated fatty acids like omega-3, omega-6 and omega-9 as well as minerals and vitamins.\"\u003cbr/\u003eMicronutris has created a series of products ranging from dried cricket appetisers and salted, spicy mealworms to chocolates, cakes and biscuits. \u003cbr/\u003eBut Auriol says that costs remain high at the moment: \u003cbr/\u003e\"Insect-based food is still expensive, because it is a new growing market, so there are a lot of expenses in terms of research and development to handle, so a pack like this one, which is the equivalent of a portion of meat, will cost 12,50 euros, about seven times the price of conventional meat, but at Micronutris, we are trying to industrialise a production model, so that in three years we have a cost of production and therefore a cost of meat that is similar to that of conventional meat.\"\u003cbr/\u003eThe products are currently only available online, but this year the company hopes to start selling to French supermarkets. \u003cbr/\u003eAP Television \u003cbr/\u003eToulouse, Southwestern France, November 28th, 2013\u003cbr/\u003e1. Close mealworms being put on a cooking pan\u003cbr/\u003e2. Close up shot of mealworms being cooked\u003cbr/\u003e3. Close up shot of mealworms\u003cbr/\u003e4. Pan from the cook's face to the dish with mealworms\u003cbr/\u003e5. SOUNDBITE (French), Jean-Luc Trimaille, Chef, Sandia Restaurant: \u003cbr/\u003e\"I had never cooked insects before but it's very easy to cook as you just saw, and as for the taste, I found that, when I first smelled it, it made me think of mushrooms right away.\" \u003cbr/\u003e6. Close up of the dish with mealworms\u003cbr/\u003e7. Mid shot of Monica Juarez, Sandia restaurant's owner and Jean-Luc Trimaille's wife, bringing the dish to a customer's table UPSOUND: (French) \"Here are Los Gusanos, the worms, and you have the sauce, if you want to.\"\u003cbr/\u003e8. Close up of Sandia restaurant's customer G�rard Roussin trying the dish UPSOUND: (French) \"It's like small pasta, it has a crunchy taste, it's nice.\"\u003cbr/\u003e9. Close up of the dish\u003cbr/\u003e10. SOUNDBITE (French), G�rard Roussin, Sandia Restaurant customer:\u003cbr/\u003e\"If you manage to say 'Listen, it's full of protein, even if it's made of insects, of worms or whatever else,\" as long as you transform it, as long as you present it in another way, then I think it has a bright future.\"\u003cbr/\u003e11. Wide shot of customers in the restaurant\u003cbr/\u003e12. SOUNDBITE (French), Dominique Ruffi�, Sandia Restaurant customer:\u003cbr/\u003e\"I forget that they are worms, so I can eat them. I was worried, but now with the spicier taste, it's ok, it's going well.\"\u003cbr/\u003eAP Television \u003cbr/\u003eSaint-Orens-de-Gameville, Southwestern France, November 29th, 2013 \u003cbr/\u003e13. Wide shot of C�dric Auriol, founder and CEO of Micronutris entering the insect farm\u003cbr/\u003e15. Mid shot of Micronutris entomologist J�r�my Defrize\u003cbr/\u003e15. Wide shot of the farm with scientists and employees working\u003cbr/\u003e16. Close up of crickets inside a box\u003cbr/\u003e17. Close up of crickets\u003cbr/\u003e18. Set up shot of C�dric Auriol, founder and CEO of Micronutris\u003cbr/\u003e19. Close up of crickets\u003cbr/\u003e20. SOUNDBITE (French), C�dric Auriol, founder and CEO of Micronutris:\u003cbr/\u003e\"Compared to a traditional meat farm, an insect farm will give out 100 times less greenhouse gas, up to 50 times less ammonia and it will consume much less water.\"\u003cbr/\u003e21. Close up of crickets\u003cbr/\u003e22. SOUNDBITE (French), C�dric Auriol, founder and CEO of Micronutris:\u003cbr/\u003e\"We create hiding areas by using these egg boxes, then we give them food which is dried and 100% made of vegetables, so wheat flour, and then in order for them to have their water and vitamins' intake, we also give them fresh fruits and vegetables.\"\u003cbr/\u003e23. Mid shot of a Micronutris worker feeding insects\u003cbr/\u003e24. Mid shot of carrots\u003cbr/\u003e25. Mid shot of crickets eating \u003cbr/\u003e26. Close up of crickets\u003cbr/\u003e27. Mid shot of C�dric Auriol, founder and CEO of Micronutris entering the mealworms breeding area\u003cbr/\u003e28. Mid shot of C�dric Auriol feeling through mealworms in a crate\u003cbr/\u003e29. Close up of a mealworm, a nymph, and a black beetle\u003cbr/\u003e30. SOUNDBITE (French), C�dric Auriol, founder and CEO of Micronutris:\u003cbr/\u003e\"The larvae is either brought in or created here, or we let it reach nymph stage and then the nymph will turn into a beetle and those beetles are our breeders, so they are in a way our own stallions here in this breeding farm.\"\u003cbr/\u003e31. Close up of beetles\u003cbr/\u003e32. Mid shot of a Micronutris employee entering a restricted area with a crate of beetles\u003cbr/\u003e33. Close up of mealworms on a carrot\u003cbr/\u003e34. Mid shot of mealworms eating carrots\u003cbr/\u003e35. SOUNDBITE (French), J�r�my Defrize, Micrnutris employee and entomologist:\u003cbr/\u003e\"Mealworms have several nutritional benefits, the first being that they're very rich in protein as much as traditional meats. Then we can find unsaturated fatty acids like omega-3, omega-6 and omega-9 as well as minerals and vitamins.\"\u003cbr/\u003e36. Mid shot of C�dric Auriol setting up products and opening a box of dried crickets\u003cbr/\u003e37. Mid shot of some Micronutris products displayed on a table\u003cbr/\u003e38. Close up of dried cricket appetisers poured in a plate\u003cbr/\u003e39. SOUNDBITE (French), C�dric Auriol, founder and CEO of Micronutris:\u003cbr/\u003e\"Insect-based food is still expensive, because it is a new growing market, so there are a lot of expenses in terms of research and development to handle, so a pack like this one, which is the equivalent of a portion of meat, will cost 12,50 euros, about seven times the price of conventional meat, but at Micronutris, we are trying to industrialise a production model, so that in three years we have a cost of production and therefore a cost of meat that is similar to that of conventional meat.\"\u003cbr/\u003e40. Mid shot of caramel and lemon insect biscuits \u003cbr/\u003e41. Close up of macaroons and chocolates decorated with dried insects \u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci class=\"fa-solid fa-star-half-stroke text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci class=\"fa-regular fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003c/span\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt class=\"educator-rating-title\"\u003eEducator Rating\u003c/dt\u003e\u003cdd\u003e\u003cdiv class=\"educator-rating-details\" data-path=\"/educator_ratings/rrp_data?resourceable_id=1020412\u0026amp;resourceable_type=Boclips%3A%3AVideoMetadata\"\u003e\u003cspan class=\"not-yet-rated\"\u003eNot yet Rated\u003c/span\u003e\u003c/div\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eGrade\u003c/dt\u003e\u003cdd title=\"Grade\"\u003eHigher Ed\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eSubjects\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?grade_ids%5B%5D=259\u0026amp;search_tab_id=1\u0026amp;subject_ids%5B%5D=1216220\"\u003eAll Subjects\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eMedia Type\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?grade_ids%5B%5D=259\u0026amp;search_tab_id=2\u0026amp;type_ids%5B%5D=4543650\"\u003eNews Clips\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eSource:\u003c/dt\u003e\n\u003cdd\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eDate\u003c/dt\u003e\n\u003cdd\u003e2014\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003ci aria-hidden='true' class='fai fa-solid fa-language'\u003e\u003c/i\u003e\n\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eAudiences\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?audience_ids%5B%5D=371079\u0026amp;grade_ids%5B%5D=259\u0026amp;search_tab_id=1\"\u003eFor Teacher Use\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\u003cdd class=\"text-muted\"\u003e\u003ci class=\"fa-solid fa-lock mr5\"\u003e\u003c/i\u003e2 more...\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='concepts-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='concepts-heading'\u003eConcepts\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list concepts' data-identifier='Boclips::VideoDecorator' data-type='concepts'\u003earthropods, zoology, worms, restaurants, insects, beetles, business, living things, europe, food science, western europe, food, animals, france, entomology\u003c/div\u003e\n\u003cdiv class='concepts-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='additional-tags-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='additional-tags-heading'\u003eAdditional Tags\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list keyterms' data-identifier='Boclips::VideoDecorator' data-type='keyterms'\u003efood manufacturing, environment, meat processing, science, traditional, beverage and tobacco products manufacturing, food services, restaurant operators, agriculture and the environment, toulouse, environment and nature, agricultural science, consumer services, lifestyle, yonder, consumer product manufacturing, industries, food and drink, biology, consumer products and services, agriculture\u003c/div\u003e\n\u003cdiv class='keyterms-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='educator-ratings-heading' class='rp-info-section'\u003e\n\u003ch2 class='title sr-only' id='educator-ratings-heading'\u003eEducator Ratings\u003c/h2\u003e\n\u003cdiv id=\"educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"all-educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"educator-rating-form-root\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-resource'\u003e\n\u003cdiv aria-label='Show resource details' class='rp-show-info' role='button' tabindex='0'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\nShow resource details\n\u003c/div\u003e\n\u003cdiv aria-label='Video player' class='player' id='player-wrapper' role='region'\u003e\n\u003cdiv class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" data-trigger=\"click\" data-content=\"\u003cdiv class=\u0026quot;text-center py-2\u0026quot;\u003e\u003ca class=\u0026quot;bold\u0026quot; href=\u0026quot;/auth/users/sign_in\u0026quot;\u003eSign in\u003c/a\u003e or \u003ca class=\u0026quot;bold text-danger\u0026quot; data-posthog-event=\u0026quot;Signup: LP Signup Activity\u0026quot; data-posthog-location=\u0026quot;body_link_boclips\u0026quot; data-remote=\u0026quot;true\u0026quot; href=\u0026quot;/subscription/new\u0026quot;\u003eJoin Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: Cooking up new-style menus with insects\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"Cooking up new-style menus with insects\" title=\"Cooking up new-style menus with insects\" onError=\"handleImageNotLoadedError(this)\" data-default-image=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" data-src=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" width=\"315\" height=\"220\" src=\"data:image/png;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs\" /\u003e\n\u003cspan aria-hidden='true' class='flex justify-center items-center bg-white rounded-full w-16 h-16 absolute top-1/2 left-1/2 -mt-8 -ml-8 cursor-pointer z-0 border-2 border-primary drop-shadow-md lp-boclips-thumbnail-playBtn'\u003e\n\u003ci class='fa-solid fa-play text-primary text-3xl ml-1 drop-shadow-xl'\u003e\u003c/i\u003e\n\u003c/span\u003e\n\u003c/a\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n"}