clock menu more-arrow no yes mobile

Filed under:

Nordic Food Lab Gets Funding for 'Insect Gastronomy'

by Hillary Dixler Canavan
The Nordic Food Lab
The Nordic Food Lab
Photo: Nordic Food Lab / Facebook
Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

The Nordic Food Lab has announced that, along with the University of Copenhagen, it has received 3.6 million Danish Kroner (roughly $624,000) from The Velux Foundation to fund their research on "insect gastronomy." It takes a lot of work for the lab to make bugs delicious, so the money will undoubtedly help their efforts. The lab has also announced that the newly expanded project will have an advisory board including Mark Bomford of the Yale Sustainable Food Project and chef Alex Atala of D.O.M. in Brazil. Expect more cockroach dishes to come.

· Major funding awarded for edible insect research in Denmark [NFL]
· All Nordic Food Lab Coverage on Eater [-E-]

Nordic Food Lab

Strandgade 93, 1401 København, Denmark

More From Eater

The Latest

Get Ready for a Pasta Girl Fall

By Opheli Garcia Lawler

Who Needs Dave Portnoy?

By Jaya Saxena and Amy McCarthy

It’s Never Just a Milkshake

By Jaya Saxena

Sichuan Peppercorns Are Hot Enough for McDonald’s

By Jaya Saxena

Everything You Need to Know About Baking in the Air Fryer

By Bettina Makalintal

Vegetables Get the Tinned Fish Treatment

By Bettina Makalintal