Greenhouses grow crops under precisely controlled conditions, and the same conditions can grow new protein. Larvae fed on plant residue produce protein, frass for fertiliser, and heat and CO2 the greenhouse can reuse. The programme started with visits to insect farms and experiments in the kitchen, and became Insect-anism, a published book in which four chefs from four food cultures reinterpret a heritage comfort dish with insects.
A knowledge session at the largest algae facility in the Netherlands brought fifty researchers, designers and entrepreneurs together to taste and discuss these ingredients. It also introduced two more strands: Anna Glass on duckweed grown on drain water from the farms, and Shuang Xu on algae, with the booklet Photosynthetic Breath.
