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As the global population grows and resources become scarcer, we need to consider alternative sources of food. One very viable solution, something that the U.N. has been actively pushing for since 2013, is to consider insects as a source of protein. Some nations have adopted insects as a source of nutrition a long time ago, while in the West they are still not considered a mainstream option. How do we start to normalize the consumption of insect protein in the West where it’s still considered “icky”?

If eating insects causes stress and/or revulsion, let’s swap out that stress with humour. Let’s make it fun to eat insects. Or rather, let’s make it “punny”. Who doesn’t want to show up at a friend’s BBQ with a fun conversation piece? In order to address what’s called “the ick” factor, we teamed up with a local sausage producer to create a solution for a food product that some consider to be the worst.

Introducing "The Wurst" line of sausages, made from ingredients such as crickets, grasshoppers and beetles.

The Wurst sausages contain no meat but rather tofu and grains as well as spices to create unique, flavourful bites that are not only delicious but genuinely good for you. But more importantly, they are a great way to begin to address the ick factor and create habits for a more sustainable planet in the future.

The Wurst – come and see what all the buzz is about.

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Annual 2022 ShortlistThe Wurst Sausage EverThe Cutting Room Floor Contributor:

LP/AD has been a Contributor since 13th August 2018.

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The Wurst Sausage Ever

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