What if the future of food was… crunchy? Or maybe nutty? Or surprisingly tasty?

As the planet warms and our population grows, scientists and chefs around the world are asking: how can we eat in ways that are better for the Earth and our bodies?

One idea might surprise you: eating insects!

Yes — bugs! Not the ones you swat away, but the ones people have been eating for hundreds of years in many cultures. Today, they’re getting attention as one of the most sustainable, protein-packed foods around.

What we’ll do together:

✅ Discover why insects could be part of the futures of food

✅ Learn about crickets, mealworms, and other edible bugs in a fun and engaging way

✅ Taste-test some insect snacks (only if you want to!)

✅ Chat about food, culture, and what the future of proteins might look like

This workshop isn’t about telling you what to eat. It’s about:

•⁠ ⁠Asking big questions about food and the planet

•⁠ ⁠Exploring new ideas with an open mind

•⁠ ⁠Maybe even tasting something totally new

Free Admission
*1 minimum drink upon entry

About our speaker

Dr. Valentina Zuin is a sustainability advisor, educator, and impact specialist with over 20 years of experience working at the intersection of policy, community engagement, and regenerative solutions. She has lived and worked in 17 countries — and for the past decade in Singapore — partnering with governments, NGOs, multilateral organizations such as the World Bank and USAID, and corporate leaders to build capacity, strengthen governance, and design data-driven interventions that improve lives. Her work spans the full spectrum of impact: from community workshops and grassroots research to advising senior policymakers and boardroom decision-makers.

Trained in urban planning at MIT and in environmental systems at Stanford University (PhD), Valentina helps teams measure what matters, understand system-level challenges, and craft policies and solutions that are practical, equitable, and future-ready. Her approach is grounded in regeneration — restoring ecosystems, strengthening communities, and designing systems that support both people and planet.

As a former faculty member at Yale-NUS College and Ashoka University, and former Head of Sustainability at UWCSEA, she uses experiential learning, design thinking, systems thinking, and future thinking to empower learners of all ages.

Most recently, Valentina has become passionate about the future of food, exploring how innovative food systems can open doors to more hopeful, sustainable, and resilient futures. She believes that reimagining what’s on our plates is a powerful way to spark imagination, agency, and climate-positive action.

Late Light Lectures Vol. 6 | The Futures of Food — Insects on the Menu?!