Have you ever snacked on a cricket protein bar or sprinkled ants atop your ice cream cone? As global populations rise and climate change disrupts traditional food systems, people have turned to a strange possible solution as the answer to sustainable food for the future: eating bugs.
While many people immediately turn up their noses or laugh at this proposition, in reality, it’s gaining momentum as a potential solution to environmental challenges and food insecurity.
Detractors have concerns ranging from cultural resistance to conspiracy theories, but advocates say it’s the perfect protein-packed answer to many global challenges. A recent article in Bloomberg titled You Will Eat Bugs — and Like It states, “We need a sustainable option for feeding nearly 10 billion people. Creepy-crawlies could be the way.”
In this article, we’ll take a closer look at the benefits, drawbacks, and controversies around insect consumption.
Entomophagy: the history of eating bugs
The practice of eating insects, called entomophagy, is nothing new. In fact, insects have been part of the standard human diet for centuries, especially in regions like Southeast Asia, Africa, and parts of Latin America.
As ABC News puts it: “Consuming insects is common in many global cuisines -- from roasted grasshoppers in Mexico to deep-fried mealworms in Thailand -- many people have found room for bugs on the dinner plate. But will Americans ever see eating insects as more than a daring novelty? Experts say bugs are a climate-friendly and nutrient-rich alternative to typical animal proteins, but when it comes to Western cultures, the ‘ick’ factor is standing in the way of an insect-inclusive diet.”
In some cities in China, insects are not just consumed as snacks or novelties but as main dishes, expertly cooked and served. All you have to do is search YouTube for eating bugs in China, and you’ll come across many videos of people eating bugs and insects in China, especially from street food stalls and bug markets.
Native Americans, too, have incorporated bugs into their diets seasonally. They may turn to cicadas during outbreaks or forage for grasshoppers in late summer when they’re in plentiful supply.
Some people also point out that crabs, lobster, and shrimp are basically the bugs of the ocean, but people have no problem eating them, and they’re even considered a treat. Eating bugs isn’t so far off when you think of it that way, and it’s not like you have to grab a grub out of the ground and pop it right into your mouth.
These days, as Everyday Health writes, “You can buy products in which insects have been processed into flours that you can use in everyday cooking and baking or in which they’re combined with familiar flavors or prepared as familiar foods (such as bars or cookies).”
In many places, the practice of eating bugs is deeply rooted in local cultures, where insects such as silkworms, grasshoppers, and crickets are actually considered a delicacy. Still, we’ll also see more and more bugs converted into everyday products that don’t look or taste like bugs.
Why people are turning to insects as a food source
From a sustainability standpoint, the argument for insect consumption is pretty compelling. According to experts, farming insects uses fewer resources compared to traditional livestock. Insects require less water, land, and feed while emitting fewer greenhouse gasses.
For example, crickets need twelve times less feed than cattle to produce the same amount of protein, making them an environmentally friendly alternative to meat. ABC News reports: “The study found that cicadas have approximately 1.6% more protein than that found in pork and eggs. In contrast, the fat content of cicadas -- 2.6 grams per 100 grams -- is much less than that of pork and beef.”
For people in food-insecure regions, where access to diverse nutrients is limited, insects could be a life-saving food source. They’re also easy to mass produce, so they can feed millions of people even as the global population grows and puts added strain on the earth’s resources.
Heart.org reports, “Consuming the right critters can help address the pressing issues of food security with the world’s population expected to grow to 9.8 billion by 2050 … Insects can provide nutrition, with high protein, fat and mineral contents. … Globally more than 1,900 insect species are considered edible, with beetles the most common, followed by caterpillars, bees, wasps, ants, grasshoppers, locusts and crickets.”
It’s certainly a way to diversify your gut microbiome. As the global demand for protein grows, insect farming offers a way to meet growing needs without further straining the planet’s resources.
Are bugs good for you?
In addition to sustainability concerns, experts say that bugs are also highly nutritious and contain high amounts of protein, vitamins, minerals, and healthy fats. Some experts see them as a nutritional powerhouse that can easily be available globally.
An article in the National Library of Medicine states that crickets have a better nutritional profile than other meats: “The current study has shown that consuming crickets as food by human beings is traditionally practiced in 49 countries around the world. Over 60 cricket species are known to be edible. Crickets are a highly nutritious food resource and may therefore be included in the list of the common diet of global consumers in the future.”
Could you replace your steak with a big fat bowl of grubs? Maybe you’re not yet convinced, but the Institute of Food Technologists lists a number of reasons that bugs are good for you:
● “High in protein—A cricket is 65 percent protein, whereas beef is about 50 percent.
● High in other nutrients—Insect protein contains a good range of amino acids, and they also contain vitamins, minerals, unsaturated fatty acids, and polyunsaturated fatty acids.
● Low in fat—Many insect species have less than 5 grams of fat per serving.
● Good for the environment—Insect farming can be a more sustainable practice because insects don’t need much space, can live under all sorts of conditions, and are easy to feed.
● Can be eaten in various ways—Insects can be pan-fried, boiled, sautéed, roasted, or baked with oil and salt. They can also be made into flour for bars, breads, crackers, and cookies.
● Abundant—Some parts of the world have over 300 species of insects. Something for everyone!
● Taste great—People describe the taste of insects as nutty with a similar flavor to shrimp and chicken. Grasshoppers, ant eggs, and wasps are considered a delicacy in several countries.”
Additionally, some insect species are high in omega-3 fatty acids and low in saturated fats, which could benefit heart health. Of course, don’t stop taking your heart medication without consulting with your doctor!
What’s behind our resistance to eating bugs?
Despite the environmental and nutritional benefits of entomophagy, the idea of eating bugs makes people squirm in many parts of the world, especially in Western societies, where people are not used to consuming insects.
Resistance to entomophagy is mostly cultural. In the U.S. and Europe, insects are associated with dirt, pests, and lack of hygiene, making them unappealing as food. This psychological barrier is significant, and overcoming people’s perceptions of bug-eating is a major hurdle to overcome before we see widespread adoption of entomophagy.
However, food companies and startups are trying to change the narrative by introducing insect-based products in palatable forms. You could be eating bugs and not even realize it! Forward thinkers are pitching bug products to help the idea gain traction and reduce the stigma.
Insect flour, for example, can be used in protein bars, baked goods, and pasta, providing a way to incorporate bugs into the diet without confronting them directly on the plate or even seeing them in their usual insect form.
Singapore is a forward-thinking country and has already approved the sale and consumption of edible insects. First Post reports, “The State Food Agency (SFA) has approved 16 species of edible insects for sale and consumption in the city-state … Insects approved by the agency include locusts, grasshoppers, mealworms, and several species of beetles.”
However, the article continues, “Eating insects is still unusual in Singapore, as it is in much of the world. Live insects are frequently sold in the city-state as pet food for creatures like songbirds and reptiles. [Still,] insects have been served safely in a variety of ways by local chefs, restaurants, and food and beverage firms in products including protein bars and salted egg crabs with superworms.”
This new policy in Singapore signals that change could also be on the horizon in other developed countries and progressive societies.
The controversy of entomophagy
There are other challenges beyond just finding the idea gross. Some people even view the push towards entomophagy as an attempt to manipulate global food systems.
Conspiracy theorists and detractors feel that advocating for insects as food is part of a broader, crooked agenda to limit personal freedoms, control dietary choices, and lower the quality of life for the entire global population.
There’s also concern about whether insect farming could really be scaled up to meet global demand and whether it’s actually a sustainable solution; industrial-scale insect farming could bring its own environmental and ethical issues, including issues with biodiversity, animal welfare, and potentially introducing allergens into the food supply.
Critics argue that more research is needed before fully understanding the long-term impacts of large-scale insect production for consumption.
Even with innovations in insect-eating and all the potential draws, the cultural shift required for people to embrace insects as a regular part of their diet will take time and may not be embraced by everyone.
The future of consuming insects
Whether or not eating bugs is the future of food, the conversation is already reshaping how we think about sustainability, nutrition, and efficiency.
While conspiracy theories and cultural resistance create barriers to bug-eating, there’s growing recognition that insects may play a bigger role in the future of food. With more than 2 billion people worldwide already consuming insects regularly, there’s existing evidence that the practice could be both viable and beneficial as a major food source, at least in certain contexts.
As food systems evolve in response to climate change, we may see entomophagy integrated into a broader approach to sustainable eating. Insects alone are unlikely to replace traditional meats or plant-based proteins, but they could complement them in a more diverse and resilient food system. Already, food scientists and innovators are exploring ways to blend insect proteins with plant-based alternatives, creating products that are both sustainable and nutritious.
While environmentalists advocate for change, skeptics worry about what this shift might mean for food autonomy, cultural traditions, and quality of life, especially in first-world countries.
Public education will be crucial in shifting perceptions and overcoming the “yuck factor.” As insect-based products become more available and people become more aware of the environmental benefits, attitudes may soften. Still, not everyone has to adapt to eating bugs if they don’t choose to.
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