If you do, it might not be a problem. it might be the solution. As the climate crisis intensifies and food systems are under growing pressure, edible insects are stepping up as a viable, sustainable and nutritious alternative. And they’re no longer a fringe idea. The EU has approved insect-based flours for both human and […]
Social Bugs is an ambitious Erasmus+ project exploring how the edible insect market can power social entrepreneurship and support the social and solidarity economy. What makes it unique? ✅ Combines innovation with inclusion ✅ Supports new sustainable business models ✅ Builds bridges between research, social impact & green technology Whether you’re passionate about climate action,
The EU insect farming market is growing fast — expected to reach 235,000 tonnes/year by 2026. But what if we didn’t just grow insects for food… What if we used them to grow jobs, skills and second chances? That’s exactly what Social Bugs is doing. We’re: 🔧 Training 120+ vulnerable people in insect rearing 💼
We’re proud to be part of the Social Bugs project — an Erasmus+ initiative exploring how insect farming can drive social entrepreneurship and open new opportunities for vulnerable communities. 🧩 At European Strategies Consulting (ESC), we specialize in correctional reform, social inclusion, and training for professionals in the prison and probation sectors. As researchers and
As part of Social Bugs, we will be teaching others how to cook with insects, so it was important that we step into the kitchen ourselves to explore how insects can be integrated into modern cuisine. Guided by Rasmus Leck Fischer of Gastronomisk Innovation, our partners experimented with new techniques and ingredient pairings—many tasting insects
The Social Bugs project is now officially underway! This initiative combines social inclusion and sustainability by providing two key areas of training: 🔹 Vocational training for vulnerable citizens in insect farming, equipping them with skills for sustainable food production. 🔹 Entrepreneurship training for professionals to bridge the gap between social economy and the edible insect
