The United Nations 2030 Agenda For Sustainable Development has determined that for the planet to survive, we need to start eating bugs, insects and cricket flour.

Here’s a fun fact, in accordance with the United Nations Agenda 2030 mandate for a sustainable global system, one of the new things you will start seeing in the products you purchase will be foodstuffs made from bugs and insects. If the package of what you’re eating says ‘sustainable’, it’s highly likely you’re eating bugs. Welcome to the United Nations Agenda 2030 for Sustainable Living, have you worked up an appetite yet?

“And every creeping thing that creepeth upon the earth shall be an abomination; it shall not be eaten.” Leviticus 11:41 (KJB)

The United Nations web site says: “This Agenda is a plan of action for people, planet and prosperity. It also seeks to strengthen universal peace in larger freedom. We are determined to protect the planet from degradation, including through sustainable consumption and production, sustainably managing its natural resources and taking urgent action on climate change, so that it can support the needs of the present and future generations.” So what if your Doritos have been made with cricket flour? You won’t taste the difference. So what if the UN decrees you can no longer eat meat, but a lab-grown, frankenfood substitute instead? Don’t be such a baby, and after awhile, you’ll enjoy eating rats and roaches while the elites dine on Porterhouse and lobster. War is peace, baby.

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The Unbelievable Ways Dried Crickets Are Turning Up in Your Food

FROM PREVENTION: Bugs are trending…all over my office. I’m buried in samples of foods made from crickets: cricket cookies, tortilla chips, protein bars, even all-purpose flour that apparently has nutty undertones and works well in banana bread. I’m intrigued and slightly weirded out, but most of all I’m wondering: Are bugs in food just a fleeting fad for the Western world, a nostalgic nod to more primeval populations who have been eating insects for centuries? Or does it have the potential to become part of the American palate, akin to sushi in the 1970s? I decide to investigate.

The real reason they want you eating bugs…it’s not to save the planet, it’s to make you sick pic.twitter.com/HIVBDf0RA5

— Trish (@Trish_NI) August 15, 2022

While eating bugs is common in Asia, Africa, and Latin America, it wasn’t until last May that the Western world—and, naturally, a bunch of start-ups—began taking edible insects seriously. That’s when the UN’s Food and Agriculture Organization released a report stating that by 2050, the world will need to feed 2 billion extra people, given the jump in population growth. One of its solutions: Eat more protein-rich bugs, which, if they become part of the mainstream global diet, could greatly affect the environment. Crickets emit 100 times fewer greenhouse gases than cattle, and raising a pound of crickets requires 1 gallon of water and 2 pounds of feed, while raising a pound of beef requires 2,000 gallons of water and 25 pounds of feed.

Cheap food is cool. But, uh, how do we make insects part of the mainstream in the US, where we’d much rather spray them with poison than sauté them in a pan? That’s where creative start-ups come in. Earlier this year, a woman named Megan Miller co-founded Bitty Foods in San Francisco, selling grain-free, cricket-flour-based cookies in flavors like orange-ginger and chocolate-cardamom. She says the cookies are a “gateway product,” meaning their sugary form can help disguise the fact that you’re eating bugs (and the gateway is apparently working, as I’m now on my third cookie since starting to write this article). “The key is turning crickets into something familiar,” Miller says. “So we slow roast them and mill them into a powder that can be incorporated into basically anything.” READ MORE

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The world’s biggest hamburger chain has been hit by public perception it serves Frankenfood

McDonald’s has taken the unprecedented step of allowing cameras inside one of its secret food factory’s for the first time in a bid to end the rumors and urban myths about how its Happy Meals and Big Macs are made.

Hurt by years of bad publicity amid claims of ‘pink slime’ chicken nuggets and Frankenfood, the fast food giant is pulling back its veil of production line secrecy to bring more transparency to its customers.

Fighting back: The world’s biggest hamburger chain is confronting unappetizing questions as part of a U.S. campaign to beat back perceptions that it serves Frankenfood

The dramatic move is all part McDonald’s new campaign in which it will bravely invite members of the public to submit any questions they have always wanted to know the answers to about their food.

The world’s biggest hamburger chain is confronting unappetizing questions as part of a U.S. campaign to beat back perceptions that it serves Frankenfood. The company has run similar campaigns in Canada and Australia and said Monday it’s bringing the effort to its flagship market.

For its latest campaign, among the first issues McDonald’s addresses are widely circulated online images and videos that show its burgers staying in tact after several weeks or even years. On its webpage, McDonald’s says that’s likely because the food has dehydrated, and that food needs moisture to form mold.

On its website, the company denies that it uses ‘pink slime’ in chicken nuggets, saying ‘No, our Chicken McNuggets do not contain what some people call ‘pink slime’ or ‘pink goop.’

‘We’ve seen the photo of ‘pink goop’ or ‘pink slime’ in association with McDonald’s. Let’s set the record straight: this image in connection with McDonald’s is a myth. In fact, we don’t know where it came from, but it’s not our food. The photo is not a representation of how we create our Chicken McNuggets, or for that matter, any item on our menu.’

However, elsewhere McDonald’s admits on the site that ‘We use a small amount of an anti-foaming agent, dimethylpolysiloxane, in the oil we use to cook our Chicken McNuggets.’

RELATED STORY: Outrage As Obama Signs ‘Monsanto Protection Act’ Into Law

Washington (AFP) – US farmers joined with the food industry Thursday to launch a united front against labeling genetically modified products, amid mounting consumer pressure and an ongoing trade dispute with China.

California narrowly rejected a 2012 initiative to require GMO labeling, which was fought with tens of millions of dollars in advertising from corporate giants like DuPont, Monsanto, Syngenta, Kraft, Coca-Cola and Pepsi.

More than half of US states introduced bills aimed at requiring GMO labeling last year, in a country where 80 percent of the food contains ingredients that were made with genetically modified organisms.

While only two states have passed such measures, and none have yet implemented any labeling requirements, farmers are clearly concerned about the prospect.

“If each state had a different label requirement, our farmers just couldn’t adapt to that and really economically grow safe, affordable food,” said Ray Gaesser, president of the American Soybean Association which represents 600,000 US farmers.

Gaesser estimated that any new state-by-state labeling laws would hike prices 15 to 30 percent.

Stressing the lack of scientific evidence that GMOs cause harm, Gaesser joined with corn farmers, bakers, restaurants, fisheries, animal feed and grocery store groups in forming the 30-member Coalition for Safe Affordable Food.

Obama signs the Monsanto Protection Act

The umbrella group aims to “avoid unnecessary and confusing 50-state patchwork of GMO labeling laws,” said Pamela Bailey, president and CEO of the Grocery Manufacturers Association.

Instead, members are calling for a federal solution that would only mandate GMO labeling “if the FDA, our nation’s foremost food safety authority, determines that there is a health or safety risk,” she told reporters.

“Up until now, (the) FDA has said GMO technology is safe and it would be misleading to mandate a label on a GM product,” Bailey said.

Recognizing that some consumers want to know more about what is in the foods they eat, Bailey asked the FDA “to outline clear labeling standards that companies can use voluntarily.”

Corn, soybeans and sugar beets have been genetically modified in the United States for many years, and farmers say these altered seeds are more resilient against pests and harsh weather.

Wheat is the only major crop that has not gained approval for genetic modification, as the prospect of GMO wheat faces resistance from foreign exporters, particularly in Asia.

When it comes to corn, which is typically accepted abroad in GMO form, an ongoing dispute with China remains unresolved and is dampening global trade.

China has blocked or cancelled hundreds of thousands of tons of a certain strain of GMO corn produced in the United States since late last year, according to the US Department of Agriculture.

“If there was any indication that GMO ingredients were not safe, we would not be using them,” said Martin Barbre president of the National Corn Growers.

“Obviously there is a little issue with China now as we speak but we are working to get that resolved.”

Consumer pressure in the United States is a key driver of state ballot initiatives that aim to label GMO foods, and health advocacy groups like the Center for Food Safety have said to expect more in the year ahead.

California narrowly rejected a 2012 initiative to require GMO labeling, which was fought with tens of millions of dollars in advertising from corporate giants like DuPont, Monsanto, Syngenta, Kraft, Coca-Cola and Pepsi.

Only Maine and Connecticut have approved GMO labeling measures, though no changes have come into effect because the laws require several contiguous states to first adopt similar labeling requirements.

GMO technology “has been used safely in our food supply for 20 years,” said Bailey. “Efforts to label these foods otherwise are often the product of misinformation.” source – Yahoo News