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Ento is a project by Aran Dasan, Jacky Chung, Jonathan Fraser and Julene Aguirre-Bielschowsky, who studied together on the Innovation Design Engineering joint Masters course at the Royal College of Art and Imperial College London in 2012. The team also collaborated with Kim Insu in producing the food, who is a chef in training at Le Cordon Bleu.

This project is the outcome of the team's motivation to tackle the growing issue of food security in an increasingly hungry world. Discovering the environmental and nutritional benefits of insects as a sustainable alternative to the high energy required to produce other meats, we wanted to see how it could be introduced into Western cultures through design.

It's not just about introducing a new food, it's about understanding human perceptions and psychology, then using the design of innovative experiences and strategic thinking to drive cultural change.

Ento - design process video from Ento on Vimeo.