Denmark 2016, 75 min, English, Hebrew & English subtitles
Grub jelly. Grasshopper ravioli. Mango termites. Larvae ceviche. For chef Ben and researcher Josh, these are no gimmicks. They travel the world to find edible insects and learn from the people who have eaten bugs for generations how to turn them into delicacies. They work for the food lab at Copenhagen’s famous Noma restaurant, and when they start their journey to Australia, Uganda, Italy, and Japan, they are convinced that bugs are the solution to world hunger. “It sounds disgusting, but it’s more natural to eat a bee than a hamburger made of 500 cows.” They start to wonder, however, when they meet businessmen who want to provide affluent clients with exotic food options. Is there really a food shortage, or are resources being used to make a profit instead of creating healthy food options?
Previous Festivals: Tribeca