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If we want to save the planet, the future of food is insects


If we want to save the planet, the future of food is insects
Richard Godwin
© Provided by The Guardian
A bug’s life: inspecting the produce at Ÿnsect’s lab. Photograph: Reuters
My first attempts at feeding insects to friends and family did not go down well. “What the hell is wrong with you?” asked my wife when I revealed that the tomato and oregano-flavoured cracker bites we had been munching with our G&Ts were made from crickets. “Hang on, I’m vegetarian!” cried our friend – which prompted a slightly testy discussion on whether insects count as meat, how many thousand arthropods equate to one mammal and considering almost all industrial agriculture involves the mass slaughter of insects, what’s the difference? ....

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Grubs up! Mealworms are on the menu – but are we ready for them?


It’s a bit … well,
mealy. Dry (because it’s been dried), a little crunchy, not strongly flavoured, neither pleasant nor unpleasant. Salt would probably help, or chilli, lime – something, anything, to spice it up a bit. And definitely a beer, if I was going to consume much more, to help wash it down.
I’m eating mealworms. Dried yellow mealworms, the larvae of the beetle
Tenebrio molitor. Why? Because they are nutritious, made up mainly of protein, fat and fibre. Because there are potentially environmental and economic benefits, as they require less feed and produce less waste and carbon dioxide than other sources of animal protein. And because Efsa, the EU food safety agency, has just declared them safe to eat. ....

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