In many parts of the world, insects are not just pests—they’re food! In Uganda, street vendors fry up grasshoppers. Thai convenience stores sell baked bamboo worms, while Mexico boasts escamoles, or ant larvae, as a seasonal delicacy. Surprisingly, even in places like Atlanta, you can taste cheese-dusted mealworms that remind some of Cheetos.
While many Americans might cringe at the thought of eating insects, they’re a key part of the diet for over two billion people in places like Africa, Asia, and Latin America. This ancient practice, known as entomophagy, could be an answer to food shortages as the global population is expected to hit 10 billion by 2050.
Research suggests that insect farming has a much lower environmental impact than traditional livestock farming, which accounts for about 15% of global greenhouse gas emissions. Insects emit only about 1% of the emissions produced by cows and sheep when raised to the same weight. As the demand for food increases—by an estimated 56% in the next 25 years—shifting towards insect protein may be essential for sustainability.
Another advantage of insects is the efficient use of space. Livestock farming currently occupies roughly 2 billion hectares. Insects require significantly less land and can be farmed in compact, vertical setups. If half of the animal protein we consume were replaced with insects, the farmland needed could drop by 34%.
Insects also convert feed into protein remarkably well. Traditional livestock primarily eat grains, which often have heavy environmental footprints. Insects can thrive on agricultural and waste products, helping reduce landfill waste.
Nutritionally, insects are packed with protein, vitamins, and minerals. Some types even contain more protein than meat or plant-based sources. Grasshoppers and crickets, for instance, are among the most popular edible insects, known for their high nutrient content.
Despite these benefits, many in Western countries are unaccustomed to eating insects. Consumer acceptance is the biggest barrier. Insects are rarely found in American markets, leaving a gap of awareness and experience that keeps people from trying them.
Innovative companies in Europe are trying to overcome this hurdle. They’re developing ways to produce and process insects efficiently and are incorporating insect powder into familiar foods like flour and protein bars. These efforts aim to make the idea of eating insects more approachable for consumers.
Essentially, moving past our cultural discomfort could lead us to join the ranks of the 128 countries that already embrace entomophagy. Not only could this shift reduce our environmental footprint, but it might also change the way we think about food for generations to come.
Incorporating more insect protein could be a game changer in addressing global food security and environmental sustainability. If we can open our minds—and our taste buds—we might discover a vital, nutritious resource right under our feet.
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