Insects Innovation in Gastronomy

The general objectives of IIG are: GO1. to promote insects consumption in EU as a valid, healthy and sustainable alternative to other more expensive and less ecological food options GO2. to fill the gap of competences in professional chefs and VET centers related to cooking insects GO3. to fight the prejudice and misinformation about insects consumption; increasing the food literacy of the general population about insects consumptions

4 Transnational Project Meeting involving 28 experts form the participating countries in Mykonos, Nicosia, Online and Malaga 3 Internal Workshops for the promotion of partners competences 1 Research of Social Psychology on 350 participants 1 Creation of MOOC and its piloting on 140 chefs/VET learners 1 Research of Impact of Guidelines on 280 participants 1 Official Website, 1 Social Media Page, 12 e-mails campaign of awareness 2 International Conferences 5 National Conferences

R1 Social Psychology Research for the Measurement of Attitudes, Beliefs and Perceptions about Insects Consumption on a multi-sample research involving at least 350 participants; 175 professionals of gastronomy; 175 consumers R2 Cooking Insects: a Massive Open Online Course composed by 7 modules (210 minutes of video-lectures) R3 Guidelines for the Promotion of Insect Consumption and Mind-Shifting to the New era based on 14 Guidelines for promoting insects consumption and inclusion in menus