Yesterday was an exciting day in Murcia as Pablo González - award winning chef and owner of “Cabaña Buenavista”, a two Michelin Stars restaurant in Murcia - presented a series of recipes using insect-derived products.
The initiative was arranged in the framework of VALUEWASTE
, a Horizon 2020 project coordinated by CETENMA
, which, in cooperation with the City of Murcia
, has created a pilot plant for the conversion of urban biowaste into protein via insect rearing (black soldier fly).
In the eight videos, the Murcian chef has prepared different recipes using a high protein insect flour, supplied by the Murcian company Entomo Agroindustrial. These recipes are sure to build people's appetite for more insect-based food in the future!