Edible Insects
Would you consider eating insects? While there are over 2 billion people worldwide who already regularly and willingly consume insects in their diet, just 18% of Americans would be willing to eat whole bugs, and 25% would be willing to eat food made with insect ingredients. But no matter which side you take on this issue, one thing is for sure— the movement to promote insects as an edible, healthy and sustainable food source is gaining momentum.
In our most recent Nature Links class, we delved into the fascinating world of edible insects, highlighting their potential as a healthier and more sustainable alternative to traditional protein sources like beef. The class provided an eye-opening look at the benefits of incorporating insects into our diets as a solution to pressing issues of food security and environmental sustainability. We learned about the significant environmental advantages of insect farming:
Reduced Greenhouse Gas Emissions: Insects produce far fewer greenhouse gases compared to cattle. Crickets, for instance, emit 80 times less methane.
Efficient Land and Water Use: Insects require much less land and water than traditional livestock. Cricket farming can produce the same amount of protein on a fraction of the land and uses up to 2,000 times less water.
High Feed Conversion Efficiency: Insects are highly efficient at converting feed into protein. Crickets need only 1.7 kg of feed to produce 1 kg of body mass, compared to cattle, which require about 8 kg of feed.
These efficiencies make insect farming a sustainable option that can significantly reduce the pressure on our planet's resources.
We also explored the nutritional benefits of edible insects. Insects are rich in protein, healthy fats, vitamins, and minerals. Mealworms, for example, offer comparable protein levels to beef and provide a broader spectrum of vitamins and minerals. Additionally, insects like crickets are a good source of fiber, absent in traditional animal proteins.
In our class, we discussed the cultural and psychological barriers to incorporating insects into Western diets. Innovative food products, such as cricket flour protein bars and insect-based pasta, can help make insects more palatable and familiar, helping people (especially Americans) overcome the “ick factor” associated with bug-filled snacks and food products. Chef’s like Joseph Yoon of Brooklyn Bugs are working to raise awareness around the nutritional and sustainability benefits of edible insects to shift our cultural perception.
Our Nature Links class concluded with a discussion about the future of the edible insect movement. While not all said they would try a handful of barbecue-flavored roasted crickets or an insect-filled protein bar (a few still said “no way!”), we all left the class with new ways of thinking about the future of sustainable food. Chances are, as our global population reaches nearly 10 billion in 2050, we’ll all be incorporating insects into our diet more than we ever thought we would.
