The next time you eat a cereal bar or go out for smashed burgers, when you order tuna carpaccio with lime, avocado and beetroot mousse with smoked yogurt and Aegina pistachio, or lose yourself in the magic of mac & cheese, you might not ask what it is made of — because you may not want to know.
For about a year now — since 20 January 2025 — the European Commission has officially permitted the incorporation of insect protein from mealworms into our diet, and the cultural challenge is significant. Social acceptance remains controversial, especially in countries with a strong gastronomic tradition such as Greece, where insects are something we step on, not something we eat.
This Saturday, 28 February 2026, at 10:00 (Athens time), we revisit the concept of food and explore various aspects of entomophagy.
Produced and presented by Ariadni-Sofia Kouri
Broadcast: Saturday, 28 February 2026, at 10:00 (Athens time)
