Chapter 1: The Protein Dilemma

Would you consider eating a cricket casserole? Recent studies suggest a way to lessen the carbon impact of large-scale agriculture, but will the public accept these unconventional superfoods?

Does it taste like chicken?

(Images by Philip and Linda Naudus/yingyang/freepik)

“They’re really tasty!” My wife was eager for me to sample silkworms, a staple from her childhood. However, I was used to traditional meats like pork and chicken and felt hesitant about consuming bugs.

When you think about it, pigs can be pretty unappealing, as can shellfish like shrimp and lobster. Not long ago, before the 1850s, many people found the idea of eating lobster repulsive. In fact, servants used to negotiate their contracts to limit their consumption of what was then known as the “cockroach of the sea” to just twice a week.

With the expansion of railroads in America, transportation managers recognized that many people inland had never seen lobster. They began shipping carts filled with this seafood across the country, marketing it as a gourmet treat.

After World War II, when meat rations were implemented, chefs experimented with lobster and discovered it was best enjoyed fresh. Although the lobster itself didn’t change, public perception shifted, transforming it into one of the most sought-after dishes in fine dining.

Lobsters evolved from being considered the “cockroach of the sea” to a luxury item in less than a century. What might be next? Could we find ourselves consuming actual cockroaches?

Perhaps this isn’t too far-fetched.

Currently, agriculture contributes to nearly 25% of global greenhouse gas emissions. As policymakers strive to combat climate change while feeding an increasing population, scientists are racing to identify a vitamin-packed, low-carbon superfood. Their findings point to insects as a promising solution, but the real question is: who will be willing to eat them?

Tilly Collins from the Centre for Environmental Policy at Imperial College, London, claims that insects boast the lowest carbon footprint of any agricultural product. Some insects can convert feed into protein 25 times more efficiently than traditional livestock, and they require significantly less maintenance.

It’s unfortunate that a food source with such potential remains largely untapped in the Western world. However, companies are preparing to introduce crickets, flies, and mealworms into our diets. If projections hold true, the edible insect market could be worth $4.63 billion by 2027. But this hinges on consumer acceptance; without demand for grasshoppers, the market cannot flourish.

The Stigma of Eating Bugs

The main barrier to insect consumption lies in our perceptions. Many view bugs as unclean and infested with germs, and even when raised in controlled environments, the majority of people would be reluctant to try them.

Ironically, Western diets are not exactly known for being the epitome of health. While we are aware that high fructose corn syrup is harmful, it remains a staple in many diets. And when it comes to saturated fats? Most indulge without hesitation!

On the other hand, a single cricket offers 10% of your daily protein needs and 100% of your required vitamin B12. While insects may seem unappealing, it could be time to reconsider them as a viable food option.

I suggest that food manufacturers begin using the scientific names of insects in ingredient lists. If crickets were ground into chicken nuggets, most wouldn’t even notice! Just label it as “grylloidea,” and consumers might assume it's a mysterious chemical additive.

Chapter 2: Insect Cuisine in the Spotlight

Explore Andrew Zimmern's culinary adventure as he prepares a unique dish featuring crickets tossed in black bean sauce. This video showcases the potential of insects as gourmet ingredients.

Join the journey in the Dietitian's Digest as they delve into the experience of eating whole roasted crickets. This episode explores nutritional benefits and culinary possibilities of incorporating insects into our diets.