Ento Uses Creative Branding to Encourage Eating Creepy Crawlers

By: Sarah Nazim - Published: • References: cargocollective & huffingtonpost
Ento is a project by Aran Dasan, Jacky Chung, Jonathan Fraser and Julene Aguirre-Bielschowsky, who are a team working together on the Innovation Design Engineering joint Masters course at the Royal College of Art and Imperial College in London. Their goal is to make eating insects an enjoyable everyday reality.

They believe that there is a stigma associated with insects as being gross, which is why many people don’t consider eating them. With the ever-growing demand for food production, agricultural productivity cannot keep up, hence the need to resort to insects. Insects are high in protein, low in fat, cholesterol, and rich in nutrients like omega-3.

Thirty years ago, sushi was not appealing to Westerners, but has now become a popular favorite. Ento believes that changing the cultural perception is what is needed to encourage people to eat insects. Through education, and an appetizing appearance, Ento foresee this trend to grow within the next ten to twenty years. They believe that insects will be found in supermarkets, next to the produce section. Stats for Edible Insect Sushi Trending: Older & Buzzing
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Concept: Ento Insect Sushi1
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Segment: Neutral, 12-55+
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