You may think of insects as creepy-crawly pests. But for at least 2 billion people on the planet, they’re a source of nourishment. Entomophagy, the practice of eating insects, has been around for thousands of years. But it isn’t a global practice today; cuisine in Europe and the U.S. tends to exclude insects. Could that change? The culinary case for insects is a compelling one—but it’s not the only one. A 2013 UN food and agriculture report proposed insect consumption as a possible solution to global food insecurity and a mitigator of climate change. Lately, efforts by scientists and entrepreneurs have pushed this agenda forward.
To learn more about edible insects and what it might take for insects to take a more prominent place on people’s plates, Dr. Alok Patel speaks with two entomologists and tours a Bay-Area based company specializing in protein-packed insect-based treats.
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