Have you heard about the next big food trend? You won’t find it growing in your garden, but you might find it crawling there.

The very thought of eating insects grosses people out. The image of a creepy, crawly, bug working its way down your windpipe doesn’t exactly conjure up feelings of the contentment we feel with other foods.

But why not? How is it that a cow, pig, chicken, or fish seem more appetizing than other creatures? In other cultures who don’t have the “luxury” of consuming conventional sources of protein regularly, insects are a perfectly legitimate choice. In fact, 2 billion people worldwide eat insects regularly as a food source, and North America is JUST starting to catch on.

It’s hard to hear anything over the chirping. Cardboard boxes filled with egg cartons and sheets of plastic buzz with thousands of young-adult crickets calling out to one another to mate. The brush of the insects’ legs against the various surfaces sounds like hail on a tin roof. Their feed, which sits on top of the cartons on paper plates, looks like a cross between sawdust and sand.

After 2,000 votes, a trio of distinguished alumni took home the title of Top MBA Impact Maker at the MBA 50th Anniversary Gala Dinner on May 23: Seymour Schulich, MBA’65, entrepreneur, philanthropist and author; Bertrand Cesvet, MBA’88, Executive Chairman and Senior Partner, Sid Lee; and the 2013 Hult Prize team.

Richter is proud to announce the creation of the Innovation and Social Entrepreneurship Program - an initiative to help social entrepreneurs in their mission of bringing innovative solutions to social problems. The Program aims to recognize and assist businesses that have demonstrated a positive impact on social, cultural and environmental concerns.

"Stinkbugs have an apple flavor, and red agave worms are spicy. A bite of tree worm apparently brings pork rinds to mind," reports National Geographic. "This information will come in handy for those of us following the latest recommendation from the United Nations: Consume more insects," the magazine adds... A case in point is "power flour" - a product created by MBA students from McGill University in Montreal, which assists in providing food security for impoverished countries. The flour couldn't be more timely.

Registrations are now open for the 2015 Hult Prize at McGill 

Will you be the next winner of $1 Million? This year's President's Challenge will tackle Early Childhood Education. The Desautels Faculty of Management of McGill is proud to host a Campus Event which is part of the world's largest and most influential community! The best fact? We are all here to help you!