A university in Kenya is using insects to create food and animal feed for a sustainable future. Professor Monica Ayieko has for 18 years championed the use of insefoods and has been working to prove the value of insects as an alternative protein source to reduce the existing limitations created by cost and access for humans and animals. The project is supported by the World Bank and hosted at Jaramogi Oginga Odinga University of Science and Technology. The team at the university has worked hard to turn those naturally unsightly creatures into delectable items like biscuits, bread and even desserts that are filled with the essential amino acids and proteins that our bodies need.

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