Insects au Gratin

Susana Soares and Andrew Forkes  

Would you eat insects to help save our planet?  

The climate crisis is here, and we have limited time to turn it back. Traditional protein sources produce methane gas that negatively affects the Earth’s ozone layer, speeding up the process of global warming.  

Insects are a valuable source of protein and are full of vitamins and minerals, yet they don’t often feature in the Western diet. Insects au Gratin combines 3D printed technologies and insect protein flour to create delicious and game changing foods. These visually stunning insect treats are part of an investigation into sustainable protein sources that give the factory farming industries food for thought. 

Is our food industry sustainable? 


Susana Soares is a UK based designer and researcher creating alternate realities where we might live in regenerative harmony with the planet.  She is currently focusing on redesigning food systems using alternative protein-based diets to improve food safety in the face of extreme weather conditions caused by climate change. 

Andrew Forkes is a designer and course director at London South Bank University.  He spends his time oscillating between design academia and working as a principal designer for a medical device group. He is currently collaborating with Soares on multiple projects as a response to the increasing food pressures on the environment. 

Bardee is reshaping the global food system by tackling some of humanities greatest challenges – food security and climate change - with insects. Their team of human ‘Superflies’ are using black soldier flies and some seriously innovative thinking to transform food waste into pet food, agricultural animal feed and organic fertilisers. With plans in place to get their products approved for human consumption, we’ll soon be eating our way into a more sustainable future – one fly at a time. 

Thank you to all institutions that supported Insects au Gratin: London South Bank University; Pestival; Wellcome Collection; MUDAM, Luxembourg; Future Food House, WFF Rotterdam; Science Gallery Dublin. 

Gabrielle Capes