Cooking the Future: IIG’s Actions, Outputs, and What Comes Next

A.I.G.
Aug 24
2 min read

The future of food doesn’t arrive all at once—it is cooked step by step. Over the past two years, the Insects Innovation in Gastronomy (IIG) project has been doing exactly that: turning bold ideas into practical tools for chefs, educators, and hospitality leaders. As the project reaches maturity, its results offer a roadmap for how insect-based gastronomy can move from concept to mainstream adoption.

From Vision to Deliverables

At its core, IIG set out to make insect consumption feasible, credible, and attractive within European gastronomy. That ambition has now materialized into a series of concrete outputs designed to support professionals at every level of the industry:

MOOC (Massive Open Online Course) A seven-module digital training program giving chefs, learners, and VET trainers the tools to cook confidently with insect-based ingredients, while also tackling sustainability and consumer psychology.
Guidelines for the Promotion of Insect Consumption A practical manual with 14 operational strategies, grouped into seven thematic areas, to help restaurants, caterers, and VET centers integrate insect-based foods into menus, marketing, and educational programs.
Social Psychology & Research Reports Groundbreaking surveys across six European countries, capturing how consumers and professionals perceive insect-based foods—and how interventions like workshops can shift mindsets.
Mind-Shifting Workshops Interactive educational experiences that combine storytelling, and reflection, helping participants overcome initial resistance and view insect cuisine through a new lens.

A Network of European Collaboration

One of the most powerful outcomes of IIG lies not only in its materials, but in the collaborative network it has fostered. Partners from Spain, Romania, Italy, Greece, Turkey, and Cyprus have combined expertise in gastronomy, psychology, education, and hospitality management. This cross-border exchange has ensured that the project’s outputs are not tied to one cultural context—they are adaptable across Europe and beyond.

Why It Matters for Hospitality

For the hospitality industry, these outputs are more than academic exercises. They offer strategic tools to:

Develop menus that reflect both creativity and sustainability.
Train staff and students in future-proof skills.
Engage customers through stories that link dining to planetary wellbeing.
Differentiate brands in an increasingly competitive market where ESG values carry weight.

In other words, IIG gives the industry the practical framework to turn sustainability into a lived dining experience.

Looking Ahead

The journey of insect gastronomy is just beginning. With IIG’s deliverables now available, the next steps involve:

Curriculum Integration – embedding the MOOC and guidelines into VET programs.
Restaurant Adoption – supporting early adopters to bring insect-based dishes onto mainstream menus.
Policy & Public Engagement – aligning with EU Green Deal strategies and informing consumers about sustainable choices.
Scaling Innovation – encouraging chefs, educators, and entrepreneurs to experiment, iterate, and share success stories.

A New Chapter for Gastronomy

Gastronomy has always been a story of evolution: from the spice routes of centuries past to the plant-based revolution of today. The IIG project positions insect-based cuisine as the next chapter—a chapter rooted in sustainability, creativity, and cultural transformation.

For those in the hospitality industry, the message is clear: the tools are here, the knowledge is available, and the market is opening. The only question is—are you ready to cook the future?