This spring, the Food and Ideas Gathering seminar series has focused on alternative proteins which can be nutritious and climate friendly. However, the challenge remains: how do we encourage people to eat them? In March, two presenters addressed this issue by exploring sensory preferences for their chosen alternative proteins: mung beans and mealworms. It’s clear for people to change their eating habits, the food must taste good.

Both projects presented were part of UVM’s Climate Kitchen Summer Research Institute, where researchers and collaborators investigate challenges and opportunities at the intersection of food systems and climate change.

Alexis Yamashita conducts sensory evaluation

Alexis Yamashita discussed her sensory evaluation project involving mung beans and the Nepali-Bhutanese community at New Farms for New Americans. Together, they are working on a community plant breeding project, trialing 52 varieties of mung beans at the UVM Horticulture Farm. Their goal is to identify which varieties best suit local food systems and community needs. Mung beans, a significant crop in East and Southeast Asian communities, are high in protein and could be valuable in Vermont due to their short growing season, especially as flooding continues. Yamashita guided the audience through a sensory evaluation of mung beans to demonstrate her research methods.

Patrick Shafer presenting

FSRC PhD Fellow, Patrick Shafer presented his project on edible insects, which are an efficient and nutritious protein source. However, many Americans are hesitant to eat insects, despite their global consumption. To address this, Shafer transformed insects into flour, creating mealworm falafel, ciabatta, granola, and Rice Krispie treats. His research focuses on developing appealing insect-based products and marketing them to consumers. 

Students doing the sensory evaluation

FIG is a monthly seminar series hosted by the Food Systems Research Center and the Food Systems Graduate Program to foster research collaboration, build community, and spark conversations about transdisciplinary food system solutions

This April, the final spring FIG will focus on alternative proteins and local businesses.  Dr. Emily Belarmino, Assistant Professor in the Department of Nutrition and Food Sciences and the Food Systems, will facilitate a discussion with Aisha Barrett of plant-based creemee company Offbeat Creemee and Alex Wild of plant-based deli slice company Mighty Mudita on their local alternative protein businesses. The event will be held Wednesday April 16 at 3:00pm in Leahy 102. There will be time for tastings, discussion and Q&A. All are welcome.

About the FSRC:

The UVM Food Systems Research Center (FSRC) is the first USDA-funded research center to study the interconnectedness of all parts of a regional food system, from farm practices to food access. They work to uncover solutions to pressing issues through the lens of food and farming. As pioneers in USDA-funded research, the FSRC is at the forefront of discovering how what’s on our plate affects our society and the planet.