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Outside In | Why eating insects to combat climate change is inevitable
- If you can suppress the ‘yuck’ reflex, insects have a smaller carbon footprint and are a good source of protein, fatty acids, vitamins and minerals
- Growing awareness of the environmental harm of the global meat industry and rising food prices mean diet preferences will change
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In scientific circles, it’s called entomophagy. For us mere mortals, it’s called eating insects. In Thailand, which has more than 20,000 cricket farms and regular consumption of over 140 insect species, it’s called good business.
With the global population rising towards 8 billion, food prices up more than 30 per cent in the past year and increasing concern over the environmental harm arising from industrialised food production practices, insects are being talked of as the future of food security.
As Gourmet Grubb in South Africa launches BSFL milk – BSFL stands for black soldier fly larvae – Bentspoke Brewing in Canberra is bottling insect-based beer. Companies across the world are beginning to sell insect-based flour, burgers, fitness bars, pasta, bread and a wide range of snacks.
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Since the UN Food and Agriculture Organisation’s landmark 2013 Edible Insects report, the subject is attracting heightened attention, homing in on several clear advantages.
Insects reproduce at a prodigious rate, they have a tiny carbon, water and ecological footprint and, if you can suppress the “yuck” reflex, they are a marvellous source of protein, fatty acids, vitamins and minerals. They are also happy to live in high densities.
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US chef serves up cicadas as billions emerge after 17 years underground
US chef serves up cicadas as billions emerge after 17 years underground
Compared with cow, pigs or chickens, insects have a lot going for them. While we consume just 40 per cent of the body weight of a cow and 55 per cent of a pig or chicken, we can consume 80 per cent of the body weight of insects.
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