Wildfire Rages on Greek Island of Evia for Second Day 

A wildfire burns next to a wind turbine near the village of Petries on the island of Evia, Greece, July 29, 2024. (Reuters)
A wildfire burns next to a wind turbine near the village of Petries on the island of Evia, Greece, July 29, 2024. (Reuters)
TT

Wildfire Rages on Greek Island of Evia for Second Day 

A wildfire burns next to a wind turbine near the village of Petries on the island of Evia, Greece, July 29, 2024. (Reuters)
A wildfire burns next to a wind turbine near the village of Petries on the island of Evia, Greece, July 29, 2024. (Reuters)

More than 200 firefighters backed up by helicopters and water-carrying planes battled a wildfire on Greece's second-biggest island of Evia for a second day on Tuesday as authorities ordered the evacuation of two villages.

The fire broke out near the village of Petries in the center of the island at about 3 p.m. (1200 GMT) on Monday and strong winds fueled its spread.

While the situation had slightly improved on Tuesday, flare ups remain a risk due to the windy conditions, a fire service spokesperson said.

Thirteen aircraft and six helicopters were at the scene on Tuesday about 60 km (37 miles) northeast of the capital, Athens. A coastguard vessel was on standby overnight for possible evacuations by sea.

"It was - and is - a difficult fire as it started in a difficult spot," Climate Crisis and Civil Protection Minister Vassilis Kikilias, who travelled to Evia late on Monday, was quoted as saying by state broadcaster ERT.

Wildfires in Greece have become more frequent in recent years during increasingly hot, dry summers that scientists link to climate change. Last year, more than 8,000 blazes broke out, fire brigade data shows.

Prime Minister Kyriakos Mitsotakis said Greece had been dealing with "a very difficult summer" in terms of climate conditions.

"We still have a very difficult month, August, ahead of us and obviously we all need to be on high alert," he told ministers during a cabinet meeting.

Since May, hundreds of wildfires have burned across the country, which just recorded its hottest June on record and its longest heatwave. Blazes have been turbocharged by strong winds and drought in several parts of the country.

In 2021, a devastating wildfire raged for nearly a week in northern Evia, turning more than 115,000 acres (46,500 hectares) of land into ashes, destroying homes and killing animals.



Crickets Get Crunchy as Singapore Approves Edible Insects Amid Food Security Push 

A chef garnishes a plate of fried rice with house crickets during a showcase of insect-based dishes at the House of Seafood restaurant in Singapore July 16, 2024. (Reuters)
A chef garnishes a plate of fried rice with house crickets during a showcase of insect-based dishes at the House of Seafood restaurant in Singapore July 16, 2024. (Reuters)
TT

Crickets Get Crunchy as Singapore Approves Edible Insects Amid Food Security Push 

A chef garnishes a plate of fried rice with house crickets during a showcase of insect-based dishes at the House of Seafood restaurant in Singapore July 16, 2024. (Reuters)
A chef garnishes a plate of fried rice with house crickets during a showcase of insect-based dishes at the House of Seafood restaurant in Singapore July 16, 2024. (Reuters)

At Singapore's House of Seafood restaurant, the fish-head curry comes with a side of crunchy crickets, the tofu has bugs crawling out of it and the patrons can't get enough.

The seaside restaurant is the first eatery to put insects on the menu after the city state's stringent food authority this month approved for human consumption 16 species ranging from crickets to grasshoppers, grubs and mealworms after two years of deliberation.

Crickets and other insects have long been enjoyed as street food in Southeast Asia, but not in the wealthy financial hub, where food imports come with strict restrictions for safety and hygiene purposes.

Francis Ng, chief executive of House of Seafood, said customers love it when the dishes play up the insects, like that tofu dish he plated to look like bugs were crawling out of it, and a dish of glutinous rice balls studded with silkworms.

"It looks scarier so customers can film for their Tiktok," said Ng, adding that his phone has been ringing off the hook with customers eager to book a tasting.

The restaurant has drafted a menu with 30 dishes that feature insects, which they can sell to the general public once their importers are approved by the food authority. For now, Ng is offering free samples.

In 2019, Singapore declared it was aiming to produce 30% of its nutritional needs by 2030 instead of the current model where 90% of food is imports, and food security expert Paul Teng said insects could certainly help move towards this goal - if people got over "the yuck factor".

"Most insects are almost all protein," said Teng, who works at the Nanyang Technological University's S. Rajaratnam School of International Studies, adding that there needs to be local production to make this alternative protein source affordable.

"Getting people to accept insects in their diet is a challenge. But really, it's a normal food item. Let's do something about it to prepare the consumer for it," he said. "Me personally, I have no problem eating insects."

The United Nations has deemed bugs a sustainable source of protein to feed a global population estimated to swell to 9.7 billion by 2050 and global food security issues due to extreme weather and conflicts have also increased the interest in the high-quality, economical nutrition that bugs provide.

In Singapore, all insects approved for human consumption must be farmed in a controlled environment and not harvested from the wild, and cannot be fed contaminants like manure or rotten food, according to the food agency.

In tandem, the Food and Agriculture Organization has been promoting farming of insects for human consumption and animal feed, and there has been local interest to import insects, but cost remains a barrier for now: Ng said insects make up 10% of his costs at the House of Seafood, and they are all imported.

"The price is definitely higher than eggs," he said.

It's too early to tell if insects will become a feature of the Singapore diet or whether demand will fizzle out as it has for fake meat products.

But for now, some diners say they are happy to develop a taste for bugs.

"If they have a higher source of protein, why not? I'll add it to my daily meal and daily food intake," said Bregria Sim, a 23-year-old a logistics executive, adding she would pay around S$40 ($30) for the novelty dishes.