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10<br />
The Reykjavík Grapevine<br />
Issue 16 — 2015<br />
Food Politics | Yeah? | Bright?<br />
BUGGIN’ OUT:<br />
Words by Paul Fontaine<br />
Photo by Art Bicnick<br />
Here’s Two Icelanders Who Want You To Eat A Bunch Of Crickets<br />
Best friends Búi Bjarmar Aðalsteinsson and Stefán Atli<br />
Thoroddsen have been tight since they first met up in<br />
secondary school. All grown up now, the duo are getting<br />
ready to commence mass production of what they call a<br />
“Jungle Bar,” which is basically your run-of-the-mill protein<br />
bar, albeit with one key difference. It’s partly made<br />
of bugs. Crickets, to be exact. This is interesting, right?<br />
We thought so, so we sat them down to ask some serious,<br />
hard-hitting journalist questions. Like, why, exactly, do<br />
they feel a need to convince folks to go around eating<br />
compressed, chocolate-covered insects?<br />
What was your initial<br />
inspiration for this project?<br />
Búi: Several things. At one point during<br />
my second year of studying design, I almost<br />
gave up. I was working on a project<br />
and suddenly just thought to myself, "Do<br />
we really need more stuff? Isn't there<br />
something else in this field that would<br />
be more beneficial to the environment, to<br />
society?" So, I created a concept around<br />
using insects for recycling organic matter<br />
in food production.<br />
In this process, I had a lot of breakthroughs<br />
in terms of what kinds of insects<br />
would be best to use, but at the end<br />
of the day, my conclusion was that the<br />
biggest problem wasn't finding mechanisms<br />
for food design; it's basically overcoming<br />
the inevitable stigma. How do<br />
we get people to eat insects? That, to my<br />
mind, is the greatest question on how we<br />
can kickstart this revolution.<br />
What did you think,<br />
Stefán?<br />
Stefán: I was studying marketing at this<br />
time, and my personal opinion on insects<br />
was probably like the opinion of every<br />
other person in the Western world who<br />
hasn't had the opportunity to eat insects:<br />
that I needed to hear the benefits before<br />
I would have a taste. I had a hard time<br />
taking that first taste, but once I did there<br />
was no problem.<br />
With you coming from a marketing<br />
background, it seems like selling<br />
this idea to the public would<br />
pose quite a challenge.<br />
S: It does. But it's probably every marketer's<br />
wet dream, trying to sell the unsellable.<br />
It is a hard sell, definitely. Food<br />
is such a conservative culture, because<br />
any approach involves actually asking<br />
someone to take something, put it in their<br />
mouth, and digest it.<br />
What changed your mind?<br />
S: Discovering that it actually tasted<br />
good. That's the biggest part. It needs to<br />
taste good if it's going to be a business opportunity.<br />
And then there's the benefits.<br />
Insects are so high in protein and minerals<br />
compared to other animals we are<br />
depending on.<br />
The environmental benefits are<br />
one of the main selling points of insect<br />
farming, right? Can you break<br />
down for us how crickets and cows<br />
compare in terms of how much<br />
feed and water they require, and<br />
how much they actually produce?<br />
B: Generally speaking, insects are twenty<br />
times more sustainable than beef. To put<br />
that in real terms, you need eight litres of<br />
water to produce one kilo of protein from<br />
crickets—to produce the same amount<br />
from beef, you need 8,532 litres. Likewise,<br />
you need one and a half kilos of feed<br />
to produce a kilo of protein from crickets,<br />
while beef requires ten kilos.<br />
Farmed fish maybe comes closest to<br />
insects in terms of this kind of sustainability,<br />
but then you have to consider how<br />
much space you need for the operation.<br />
Insects, apart from being much smaller<br />
than traditional sources of protein, also<br />
have a natural tendency to pack themselves<br />
together in groups. They also<br />
produce less waste, and what they do<br />
produce can actually be used as fertilizer—it's<br />
pretty much soil. They also emit<br />
fewer greenhouse gases. But even that's<br />
hard to measure, since a lot of insects<br />
feed on bacteria that produce greenhouse<br />
gases. So there's a level of carbon offsetting<br />
there.<br />
What were some of the initial reactions<br />
you got when you brought<br />
this this up with others?<br />
B: We've been extremely fortunate in that<br />
a lot of people who happened to be visiting<br />
Iceland for a short time were directed<br />
our way. "Here's a couple of guys taking<br />
something most people think is disgusting<br />
and trying to make a food product out<br />
of it," they’d say. I think a lot of people got<br />
inspired by that, and when people hear<br />
the benefits, they get even more sold on<br />
the idea that what we’re making is not<br />
just another protein bar, but a chance to<br />
change something for the better.<br />
S: We live in a time when it's so easy<br />
to get information, and people are so<br />
used to learning about new ideas. They're<br />
willing to try new foods. I mean, the best<br />
restaurant in the world—Noma in Copenhagen—they’ll<br />
serve ants. So this is a seed<br />
that's already been planted in people’s<br />
minds. They tend to understand why<br />
we're doing this.<br />
Where are you at now in terms of<br />
production in Iceland?<br />
S: We're actually not producing in Iceland.<br />
We're producing the bar in Canada.<br />
We tried working with people in Iceland<br />
who are making bars, but they ultimately<br />
didn't have the machinery that we<br />
needed.<br />
B: At the beginning, we were actually<br />
looking into having our own insect<br />
farm here in Iceland. But that process<br />
would have probably taken some five to<br />
ten years. Because it's never been done<br />
before, and navigating the bureaucracy<br />
would have been complicated.<br />
So there's bureaucratic obstacles<br />
to getting this started in Iceland?<br />
S: Yes. Crickets are a foreign animal;<br />
they're not native to Iceland.<br />
B: We have rules and regulations in<br />
place for food products, and these rules<br />
“Food is such a<br />
conservative culture,<br />
because any approach<br />
involves actually asking<br />
someone to take<br />
something, put it in<br />
their mouth, and<br />
digest it.”<br />
have been created around what we've<br />
always been doing—cows, pigs and chickens.<br />
So this raises the question of whether<br />
you need to create new rules for insects,<br />
or find a way to apply the existing rules.<br />
S: But in answer to the question, “Can<br />
we import insect-infused food products?"<br />
the answer is yes.<br />
So where does that leave you—<br />
have any retailers approached you<br />
about putting these products on<br />
their shelves?<br />
B: We've talked to retailers in Iceland,<br />
who are on board.<br />
S: We haven't signed anything,<br />
though. We haven't begun production.<br />
That will commence at the end of October.<br />
We pitched the idea to these retailers,<br />
and they were very positive about what<br />
we're doing and want to help. Something<br />
like 20,000 Jungle Bars wil hopefully be<br />
hitting the shelves here in Iceland at the<br />
end of the month. We have the licensing,<br />
we have their declaration of interest,<br />
so now all we need to do is wait and see<br />
what happens.<br />
I understand you're also hoping to<br />
market the product abroad.<br />
S: Yes. I mean, we don't think of Iceland as<br />
a big market for us, although the market<br />
for start-ups here is very good at the moment.<br />
We've been able to secure enough<br />
funding to pay ourselves a little salary<br />
and continue to focus on the project. We<br />
want to experiment here, see what works<br />
and what doesn't, and then apply what we<br />
learn to other markets. The most promising<br />
markets we've seen are in the US, the<br />
Netherlands, Norway, the UK, New Zealand,<br />
Australia, Portugal...<br />
B: We've been contacted by very big<br />
parties from within the food industry<br />
in the Netherlands, Norway and Portugal.<br />
The smallest retailer has 112 stores,<br />
and the biggest one has thousands. We<br />
get scores of emails from journalists<br />
and consumers, producers and retailers<br />
from all over the world. That's been very<br />
inspiring.<br />
S: That's what keeps us going.<br />
If you could have your way, what<br />
would be your dream situation?<br />
B: That the Jungle Bar becomes a gateway<br />
to accepting insects as food. That it<br />
helps change people's opinions about an<br />
entire aspect of food production. Not only<br />
regarding the food itself, but in terms of<br />
engineering and responsible use of resources.<br />
S: I've always said that money is a byproduct<br />
of doing something great. This is<br />
why we're doing this. I love the idea of being<br />
able to change culture in a way that's<br />
good for humanity.