BUGS ON THE MENU

By Ian TOEWS

INDIECAN ENTERTAINMENT INC. - as SALES World Excluding Canada and US

Documentary - Completed 2016

Bugs on the Menu travels worldwide to explore health and environmental benefits of insect protein for human consumption.

Festivals
& Awards

Calgary 2016
Vancouver IFF 2016
    • Year of production
    • 2016
    • Genres
    • Documentary
    • Countries
    • CANADA
    • Languages
    • ENGLISH
    • Budget
    • 0.6 - 1 M$
    • Duration
    • 78 mn
    • Director(s)
    • Ian TOEWS
    • Writer(s)
    • Mark BRADLEY, Jason NIELSEN, Ian TOEWS
    • Producer(s)
    • Mark BRADLEY, Ian TOEWS
    • Synopsis
    • The feature sustainable food documentary Bugs on the Menu was shot in four continents over two years. It is a comprehensive examination of entomophagy (aka: ‘bug eating’), from the perspectives of cultural traditions in Latin America, Africa, and SE Asia. Experts Dr. Arnold van Huis of The Netherlands (author of the UN report “Edible Insects”) and Washington D.C.’s Sonny Ramaswamy of the USDA provide scientific analysis of this food industry revolution.

      It also follows startup companies, such as Ontario’s Entomo Farms, Salt Lake City’s Shark Tank-winning Chapul, Boston’s female-led insect chip company Six Foods, Austin’s Hult Prize-winning Aspire Food Group, Vancouver’s famed Indian restaurant Vij’s, and Seattle’s celebrity cook, The Bug Chef. These and other restaurateurs, cricket farmers, scholars, and scientists are part of a movement to normalize insect eating in the west, as an alternative to accepted, but resource intensive proteins like chicken, pork, and beef.
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