While the concept of eating bugs turns up noses in the Western world, we’re basically the only ones. Insects are an everyday snack or a traditional delicacy in countries across Asia, Africa and South America. And if edible entomology were explored to its full potential, it could offer sustainable protein to billions while taking pressure off the world’s oceans and animal agriculture.
It’s easy to see what organisations see in insect protein: Insects require far less water, food and land to produce protein. But, all benefits aside, Westerners remain wary of bugs in their food.