The history and future of nutrition

We've started FutureNutri because we believe insects will play an important role the future of food. Humans are rethinking food as we move into the third millennium. Luckily our species has reinvented food before. Throughout human history we've adapted and changed the way we eat to overcome our environmental challenges and to promote our own health and happiness.

A brief history of food

As humans evolve and move through history, we change our eating patterns to meet the needs of our environment. The first 'food revolution' took place around 8,000 years ago in Mesopotamia (modern Iraq), the Indus Valley (modern India),  the Yellow River (modern China), and of course the Nile in Egypt. These early humans, tired of following herds of animals across the world, learned how to plant and harvest grains. This allowed them to settle down, build villages and towns, and form the first civilizations of humankind.

The second 'food revolution' took place thousands of years later in the late medieval ages. Soldiers from Europe, returning from the Crusades, brought back spices to people used to eating rotten meat and flavorless vegetables. Europeans, obsessed with the new ingredients that made their own bland meals delicious, launched exploratory missions around the world to find more spices. The result was the (re)discovery of America, the beginning of globalization, and the spreading of once native crops around the world. Rice and spices from Asia, berries from Europe, tomatoes and corn from the Americas - growing around the world.

The food revolution that's happening right now

The third 'food revolution' is happening now, as our species grapples with the challenge of feeding billions and billions of people. Initially artificial, chemically engineered food was developed to meet this challenge (think about the marshmallows in your cereal). But humans are rejecting these sorts of foods more and more as it becomes clear that they cause a host of health problems.

We believe that insects will play a big role in the future of food, especially for supplying protein. Gram per gram it takes less than 5% of the water to create insect protein as opposed to beef protein. Unlike soy farming, which causes massive deforestation in the rainforest, insect farming has little environmental impact (a small fraction of the CO2 production compared to a cow or chicken farm). 

Economics and concern for the environment are already driving demand for insect based protein. We're here to meet that demand with organic, nutritious, and sustainable products.

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