Eating Innovation: the art, culture, science & business of entomophagy 2014 is focused on the research, promotion, distribution, culinary preparation, and business of insects as food, including:
- Sustainability & Organics
- Food-grade standards & transparency/traceability
- Novel food? Ancient food?
- Insect cookery
- Creative destruction/disruptions
- Nutrition
- Food In Space
- Ancillary products
- Taboo & insect eating
- Funding & Financing Strategies
- Legal & regulatory issues importing/exporting insects
- Innovation in food & drink
- Ethno-entomology
- Food security
- Industrial production/Homespun production
- Urban Agriculture
- Cultural history of insect consumption
- Emerging markets in entomophagy
- Marketing insects as food
- Insect Farming
- Traditional insect eating
