Bangkok Patana School recently buzzed with excitement as students gathered for the Amino Insecto seminar, an event dedicated to the emerging trend of insect-based cuisine as a sustainable protein source. Founded by Napa-ai Suriyabhivadh, known to her peers as April, Amino Insecto champions insect consumption as a step toward a more sustainable food future. The seminar is also led by Wipharhuck Kongboonma, cofounder of Amino Insecto.

April, who developed an interest in insect protein while training with the Thai national basketball team, first tried insect-based snacks reluctantly but soon discovered their nutritional value. Realizing insects’ potential to fight malnutrition and support eco-friendly agriculture, she and her friends launched Amino Insecto to promote these benefits among Thai youth.

The seminar drew notable experts in the field, including Finnish food scientist Professor Sara-Maria Kauppi and Chef Topi Kairenius, who both flew in to share their experiences. Professor Kauppi, who teaches at the Norwegian University of Science and Technology, highlighted her research on consumer behavior around insect foods, explaining how well-designed packaging could ease consumers into the idea of eating bugs. Chef Kairenius, an advocate for sustainable insect-based dining in Nordic cuisine, treated students to samples of Finnish water bugs, sparking intrigue among attendees.

The event’s food booth added a culinary adventure to the learning experience, featuring dishes like mango sticky rice topped with wood ants and Finnish forest mushrooms paired with caramelized locusts. The 180 samples quickly disappeared, with students eagerly returning for more, demonstrating a positive shift in attitudes toward edible insects.

The excitement surrounding Amino Insecto’s seminar reflects a global movement that’s growing across Europe, Asia, and beyond. With climate change and resource scarcity pressing issues worldwide, this student-led initiative encourages a fresh perspective on food sustainability.