Food for Thought: Alternative Food Sources
What does a locally grown, sustainable diet mean to you? Perhaps it’s time to expand your palate to chow down on a crunchy cricket, sample a sprinkle of lemon myrtle or taste a tangy bush tomato chutney.
Crickets are touted as the newest “super food” boasting essential amino acids and high iron content, while our native quandong is high in vitamin C and other vitamins and minerals. And then there is the whole food waste issue – or rather food processing by-products, which are high in nutritive value.
As climate change alters the land, some say it is time to start looking at alternative food sources to meet our nutrition needs. This could mean munching on insects as a sustainable source of protein (something 80 per cent of the world already does daily) or looking to cultivate native foods that are better adapted to Australia’s arid environment or repurposing high value food processing by-products in or into other foods.
Join us to unearth alternative food sources set to power future food consumers.
- Associate Professor Nenad Naumovski, University of Canberra
Date: Tuesday 10 August 2021
Time: Refreshments 5.30pm – 6.00pm. Talk 6.00pm – 7.00pm AEDT
Location: The Shine Dome and online
Price: $15 in-person. Free online.