Tasting the future
With open minds, students explored some of the world’s most sustainable food options: mealworms, crickets, and edible flowers. Trying some flower-infused chocolate helped spark curiosity about new ingredients and why they matter for the planet.
Why edible insects and flowers?
As global food systems evolve, it’s important to think beyond typical ingredients and meals. Insects and flowers can offer nutritious, eco-friendly alternatives – and introducing them to kids through fun, hands-on learning is a great way to plant the seed early.
This workshop was all about showing children the value of diverse, healthy foods and helping them see food in a whole new way.
Big ideas, small bites
Led by Dr. Ivanišová and our Slovakian FoodEducators Hub, the workshop blended science, food, and creativity. It’s a great example of how schools, scientists, and food experts can work together to make nutrition education exciting and memorable.
We believe that learning about food should be fun, full of flavour, and rooted in real science. And if that means trying a cricket or two along the way – even better!
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