The Future of Food.
WHAT WE DO
We're on a mission to make insects a palatable food source
The Problem, Our Solution
Meat consumption is extremely, environmentally costly. Currently, livestock production accounts for 70% of commercial agricultural land and generates nearly one fifth of the world’s greenhouse gases. Due to the growing population of developing countries, which results in a higher global demand for meat, current agricultural patterns are unsustainable. Compared to the 1 gram of beef that is produced for every 10 grams of feed, 9 grams of insect meat can be produced. Insects also require significantly less land to farm raise, generate fewer greenhouse gases, and are nutritionally comparable to traditional meat sources. We are working to manufacture palatable insect meat by using High Pressure Processing technology to remove the exterior of the insect including its shell and wings. Similar to removing the beak and feathers of a chicken, this will make insect meat more palatable. Economical, Sustainable, and not to mention Tasty.
Just a selection
WHO WE ARE
Matt believes it is imperative that we develop more sustainable, cost-efficient food practices for the future. Besides developing insects as a viable food source, he is keenly interested by in vitro meat growth, as well as (human safe) genetically modified foods.
Tommy is a financial analyst passionate about using big data to increase efficiency. He graduates spring 2013 from the University of Chicago with a double major in Economics & Public Policy and a minor in East Asian Studies. His interests include technology, world history and travel.
Chelsey is a marketing enthusiast who is passionate about the environment. She graduates from University of Chicago spring 2013 with a BA in English Language and Literature. Her interests include studying consumer trends, user experience design, international travel, and ice skating.
Connect with Us
Entom Foods 2011-2013