Rack of Squirrel, Anyone? These Chefs Are Serving Up Invasive Species.

seafood mussel mussels seafoods seafood market seafood restaurant seafood seafood dishes seafood dish t20 29YxdE e1672878744448 Rack of Squirrel, Anyone? These Chefs Are Serving Up Invasive Species.

Takeaways:

  • Chefs and conservationists have found a way to deal with an increase in invasive species – by cooking them.
  • This term is called invasivorism whereby humans are a form of biological control and act as the predators by eating the invasive species which in turn can impact population numbers and the environment.
  • “If we ate invasive animals such as boar and nutria instead of cows, we would have a significant impact on climate change because of their greenhouse gas emissions” said chef Bun Lai.

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