Food is a daily concern not only for us but also to grow up whatever we need to eat as well! How much do we know about food production, in particular animal and meat production? How much water and energy are needed for such production, also what are the impacts of such production on our environment and health? An interesting issue is the production of chicken and eggs, by being by far most popular food items in the market. Here is a good example of high-quality production and preparation of eggs for the market and consumers (https://www.facebook.com/permalink.php?story_fbid=10203243637959486&id=1465162541).

The ever-increasing world population is requiring more and more chicken and eggs but how can humans cope with the increasing pressures on chicken? Yet the world has not yet reached peak chicken (http://m.motherjones.com/environment/2013/08/peak-chicken). What about “organic or eco” production; what are the diverse culture and ethics in chicken production and processing? With increasing pressures on water-energy resources how would we sustain farming and production in terms of feeding? Could insects feed animals of tomorrow’s meat industry? If so, what are the challenges posed from convoluted legislation and possible health risks? Indeed, The United Nations Food and Agriculture Organization released a report (pdf) last year promoting the introduction of insects into both our diets and animal feed. Scientists and researchers, also claim that “other protein sources for livestock and aquaculture are urgently needed” which in real life terms can be understandable. However, some scientists and researchers even suggest that insects are ideal in this context as they can be “sustainably reared” on vegetable and domestic waste as well as byproducts from slaughterhouses. But startups recognize that for consumers, the thought of directly eating insects is often hard to stomach.

http://www.theguardian.com/sustainable-business/2014/dec/08/insects-feed-animals-meat-industry-startup-food