Insekter - Fremtidens fødevare? Insects - Food of the future?

Mia Vest Schelbli, Nicole Dam-Amby, Maia Birch, Jeppe Nothlev Nørtoft, Kenneth Kinnerup, Andreas Kühnel & Kasper Thorsen

Studenteropgave: Semesterprojekt


This paper investigates the cultural and psychological factors, which is applicable to the Danish view of entomophagy and how to enable the practice of entomophagy on a private basis. Based on essential theories from countries who have already integrated entomophagy as a lifestyle and an alternative source to protein, this paper explores in greater depth not only the importance of using insects as an alternative to meat but also as a resolution to better the environment using this sustainable food source. Through different survey methods there is found a possible market for entomophagy in Denmark and the process of building an insect terrarium starts, using different design methods and iterations. To absorb more knowledge about the different reasons why people in the west, and in particular people in Denmark, do not eat insects and the different disgusts factors here to, a bug banquet is designed and held at Roskilde University´s cafeteria. The results of the bug banquet clarifies that promoting insects in this particular way is an essential step towards integrating entomophagy into people’s lives. However the set-up of the bug banquet is of significant matter. Conclusively the surveys show that the Danish people has interest in eating insects and to influence people towards entomophagy, by enlightening them with knowledge about the specific food source, mostly about its advantages such as sustainability, is an effective approach. Furthermore, the design of a terrarium for household use, allows private consumers of insects to have their own sustainable food source.

UddannelserBasis - Humanistisk-Teknologisk Bacheloruddannelse, (Bachelor uddannelse) Basis
Udgivelsesdato19 dec. 2014


  • Insects
  • Entomophagy
  • Insektspisning
  • Insekter