Module 2- Menu Engineering Methodologies for favoring the consumption of insects in gastronomy

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Module 2 Syllabus ENG

Course Content

Unit 1: How to propose rare and unusual ingredients in your restaurant for economic and environmental sustainability
● Evolutionary roots of food aversion and psychological resistance. ● The Mere Exposure Effect and how familiarity reduces aversion. ● Strategies for introducing novel foods through familiar contexts, trust, and storytelling. ● Engaging sensation-seekers with exclusive and adventurous culinary experiences.

  • Video – How to propose rare and unusual ingredients in your restaurant for economic and environmental sustainability
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Unit 2: From Aversion to Adventure. Persuasive strategies to propose rare ingredients to customers
● Historical shift of discarded foods (e.g., offal, lobster) to gourmet status. ● Social psychology linking rare foods to exclusivity. ● Examples of traditional practices using all animal and plant parts and strategies for its promotion, rebrand, nutrition and presentation in restaurants. ● Forgotten foods like cod, wild herbs, and insects as sustainable options.

Unit 3 – The practice of rare and unusual foods: design the strategy of your restaurant
● Educate on sustainability, ethics, and cultural value. ● Introduce rare ingredients in familiar dishes. ● Host interactive events and themed tastings, collaboration with influencers ● Emphasize sustainability and local sourcing. ● Food challenges and gamified experiences.

Unit 4 – Sustainable rare and unusual food: how to promote a responsible approach towards plants and meat consumption and fight neophobia
● Highlight rare foods like algae for their eco-benefits. ● Encourage “nose-to-tail” and “leaves-to-root” practices to reduce waste. ● Showcase rare ingredients in fine dining for exclusivity. ● Use storytelling and interactive experiences to educate diners. ● Emphasize insects' nutritional value and sustainability. ● Case studies

Unit 5 – Customers debate
● Debate between two customers regarding the integration of insects-based ingredients in gastronomy, one PRO, one CON ● Two debate questions: ▪ how do you view the incorporation of insects in gastronomy and would you adopt a diet that includes insect-based proteins? ▪ What are the potential benefits of using insect-based flour, proteins, and ingredients? ● Discussion on themes highlighted by the European Cluster Collaboration Platform.

Proficiency Test

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