263
MS: Insects as Sustainable and Innovative Sources of Food and Feed Production

Wednesday, November 19, 2014: 8:00 AM-12:00 PM
Portland Ballroom 253 (Oregon Convention Center)
Organizer :
Marianne Shockley
Moderator:
Marianne Shockley


8:00 AM
Welcoming Remarks
8:05 AM
1765
Latitude and attitude: The effects of biodiversity and evolution on entomophagy across the world
Julie Lesnik, Wayne State University
8:25 AM
1766
Entovita
Daniel Thrasyvoulou, Entovita
8:45 AM
1767
Setting the table for a hotter, flatter, more crowded earth: Insects on the menu?
Marianne Shockley, University of Georgia ; Sonny Ramaswamy, USDA - NIFA
9:05 AM
1768
Cricket parantha: Creative restauranteurs incorporate insects into contemporary Indian cuisine
David Gordon, The Bug Chef ; Meeru Dhalwala, Shanik
9:25 AM
Break
9:40 AM
1769
Live insects as feed (or food): Feeding captive insectivores
Mark Finke, Mark Finke LLC
10:00 AM
1770
An analysis of the current and emergent ento industry: Edible insects in the national marketplace
Harman Johar, World Ento
10:20 AM
1771
Mealworms as Solomon's shamir: The table as a temple of peace in a densely populated world
Amy Wright, Austin Peay State University
10:40 AM
1772
Small bugs, big gains: Improving food security in rural southern African communities through microlivestock farming
Valerie Stull, Mighty Mealworms ; Rachel Bergmans, Mighty Mealworms
11:00 AM
1773
Open bug farm: Making insect farming accessible to everyone through an open source farm kit
Daniel Imrie-Situnayake, Tiny Farms
11:20 AM
SP1774
Teaching with insects as food and feed: Incorporating entomophagy into sustainable agriculture education at the university and community level
Donald Sudbrink, Austin Peay State University
11:32 AM
Panel Discussion
11:52 AM
Concluding Remarks
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