BBC Inside Science
Why aren’t we eating more insects?
Sep 19, 2024
Guests Aaron Thomas, co-founder of Yum Bug, Dr. Emily Porter, a gut health expert, and Peter Smithers, an entomologist, explore the exciting realm of edible insects. They discuss the potential of crickets and other bugs as sustainable protein sources, showcasing cricket tacos at a festival. Insights into the nutritional and environmental benefits of entomophagy highlight the challenges of changing perceptions. The conversation is sprinkled with humor about cultural attitudes and the innovations in insect farming that could revolutionize our diets.
27:54
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Quick takeaways
- Insects, particularly crickets, offer a nutritious protein source packed with essential amino acids, fiber, and healthy fats compared to traditional meats.
- Cultural perceptions and squeamishness surrounding insect consumption are significant barriers, but education and tasting experiences may encourage wider acceptance.
Deep dives
Insects as a Sustainable Food Source
Insects are gaining attention as a sustainable alternative to traditional sources of protein due to their high efficiency in converting feed into protein. With an estimated 8 to 12 million undiscovered insect species and a quintillion insects likely existing at any given moment, their potential role as food is immense. Countries like Mexico and China already incorporate various insects into their diets, showcasing their value beyond just survival during hard times. This growing interest in eating insects could be pivotal in addressing global food supply challenges as the population is projected to reach 9 billion by 2050, necessitating more efficient methods of protein production.
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