Bug Life is a new and innovative approach to food and food services. The aim is to provide healthy, affordable and eco-friendly food delivered with a strong social ethos.
In the last two weeks of August I aim to launch a food stall at a prominent market in Central/East London, in partnership with SHP. SHP work to transform the lives of vulnerable people across the capital by helping them overcome barriers in their lives. A frequent barrier is access to the employment market and Bug Life will provide SHP clients with vital real- world work experience and a reference to help them secure a job in the future. In addition, any profit from the launch venture will be donated to SHP and all unslod food will be gifted to the homeless.
The eventual aim of the project is to get clients of SHP to the stage where they feel confident enough to own and operate their own Bug Life stall.
Bug Life will provide Indian street food, in a market setting, with insects as the main source of animal protein.
Why bugs? I first encountered Entomophagy, the eating of insects, aged eighteen in Botswana. I was amazed to see the enthusiasm the children at the orphan day care centre, where I was volunteering, had for dried mopane grubs. They would clamour for them in much the same way kids back home would for sweets. Being an economic and reliable source of protein they quickly became part of my diet; a favourite breakfast was grubs fried in butter with chilli and garlic. Around two billion people around the world regularly consume insects as part of their diet, and Entomophagy has been gaining in popularity in the UK in recent years and has numerous benefits:
- They’re very tasty, with a crunchy texture
- Insects are very high in protein and rich in a wide range of nutrients
- Insect farming is much lower in terms of carbon output than conventional animal farming methods
- Insects can be farmed using food waste as feed, so requires less acreage than conventional farming
- Insect farming produces much lower levels of methane than conventional farming methods
10 Chana Chaat – Traditional Chana Chaat served either in a wrap or poppadom cone, with crickets and salad
Chana Chaat – Traditional Chana Chaat served in a wrap or cone, with salad (vegetarian)
Buggy Bhajia Wrap – Traditional Onion Bhajia served in a wrap or cone, with crickets and salad
Bhajia Wrap – Traditional Onion Bhajia served in a wrap or cone, with salad (vegetarian)
Chilli sauce and cucumber raita to compliment
I have chosen Indian street food for its delicious simplicity; it will provide customers with a tasty and satisfying meal, while allowing for easy preparation with little training for SHP clients.
About myself: My name is David Corbishley, a 33 year old secondary school teacher who lives and works in the heart of the east End of London. Teaching is a wonderful vocation with many rewards, one such being the value of helping young people to grow and mature into well rounded adults. However, this success is not possible for all students and sadly many do go on to suffer with mental health issues, drug abuse and homelessness. Bug Life will hopefully be a way of reaching out and helping those who have been failed by other societal systems.
Hopefully in the future, Bug Life will have the opportunity to grow as a co-operative company offering a wider range of cuisines and ever greater prospects for partners.