Matins sans frontièresInsects as a new source of proteinLaval University, in Quebec City, has created the Leadership and Teaching Chair in the manufacture and primary processing of edible insects.

According to Professor Marie-Hélène Deschamps, this is the first in Canada and there are many benefits to incorporating insect proteins into our diet.

” When we make edible insects, we generally realize that we can, for the same amount of protein, use less water, less surface care, so we have less impact on the environment. “

In addition to being better for the ecological footprint, this new initiative aims to position the breeding of edible insects as animal production in its own right.