Braun Prize 2012 - Ento

Ento – The Art of Eating Insects

Julene Aguirre, Jacky Chung, Jonathan Fraser and Aran Dasan
Sustainability Award Winner: Students

Ento

Edible insects are a healthy, tasty and sustainable source of protein. But how can this become an everyday reality in the Western world?

This project is a roadmap for introducing edible insects into the Western diet. This cultural leap could be achieved through a sequence of products and services that will steadily build acceptance. Insects offer a solution to accelerating global food demand.

They are much more space and energy-efficient than traditional livestock and will happily eat unwanted crops. They are also high in protein, low in fat and cholesterol, as well as rich in vitamins and minerals. The brand, “Ento”, was designed to build awareness of the benefits of edible insects.
“Ento” will deliver a succession of foods and eating experiences that will gently challenge this cultural taboo. And perhaps by 2020, fresh grasshoppers will be a regular sight in the local supermarket.




Finding of the jury

The jurors felt that this proposition was very thoroughly explored. Often technology drives sustainability by using less power or better engineered products. In this instance, design is used to address cultural resistance to eating insects and to raise awareness of the need to find alternatives to unsustainably produced protein. Jurors found it to be an interesting approach to something people traditionally resist eating. They stated that the potential for success lies in the cleverness of the design, as it reframes the concept of eating insects, almost disguising them.

A lot of things are eaten in this basic shape, everything from sweets to tofu, making people more likely to try it. The jury pointed out that very often solutions go from the West to the less developed parts of the world and that this case is an intriguing reversal. They also found it interesting how the business plan begins on an environmental level, then introduces the product in restaurants, and then goes widespread. Overall, jurors agreed it is important to raise awareness of the need for new sustainable sources of protein and that this is a step in the right direction.
Julene Aguirre

Julene Aguirre

2005 – 2008 B.A. Product Design, HfG Schwa¨bisch Gmu¨nd, Germany
2007 Internship, Eckedesign, Berlin, Germany
2009 – 2010 Product Designer, Studio Aisslinger, Berlin, Germany
2010 – 2012 M.A./M.Sc., Royal College of Art/ Imperial College, Innovation Design Engineering Department, London, UK

Jacky Chung

Jacky Chung

2006 – 2010 M.Eng. Aeronautical Engineering, University of Bristol, Department of Aeronautical Engineering, Bristol, UK
2009 Internship, Rolls-Royce, Bristol, UK
2011 Internship, Gillette
Design Department, Reading, UK
2010 – 2012 M.A./M.Sc., Royal College of Art/ Imperial College, Innovation Design Engineering Department, London, UK

Jonathan Fraser

Jonathan Fraser

2005-2009 M.Eng., BA Engineering, Cambridge University Engineering Department, Trinity College, Cambridge, UK
2008 Internship, Buro Happold Engineering, London, UK
2009 Design research intern, DCA Design International, Warwick, UK
2010-2012 M.A./M.Sc., Royal College of Art/ Imperial College, Innovation Design Engineering Department, London, UK

Aran Dasan

Aran Dasan

2006-2010 M.Eng., BA Engineering, Cambridge University Engineering Department, Churchill College, Cambridge, UK
2009 Internship, Innovia Technology, Cam bridge, UK
2010-2012 M.A./M.Sc., Royal College of Art/ Imperial College, Innovation Design Engineering Department, London, UK