PHILIPPE PSAILA / SCIENCE PHOTO LIBRARY PHILIPPE PSAILA / SCIENCE PHOTO LIBRARY
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Insects for human consumption. Michelin starred French chef and restaurateur David Faure, in his kitchen with dishes prepared using insects that have been bred for human consumption. Insects contain a far higher protein content that meat from traditional farm animals. It is thought that insect-sourced protein could be the answer to food shortage problems of the future. Breeding insects is also far less labour intensive and has a much lower impact on the environment. Photographed in Nice, France.
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