BBC Inside Science Why aren’t we eating more insects?
8 snips
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.
AI Snips
Chapters
Transcript
Episode notes
Insects' Importance
- Insects are vital to Earth's ecosystems, performing essential tasks like decomposition and nutrient cycling.
- There are millions of insect species, with an estimated quintillion individuals alive at any given time.
Peter's Entomophagy Journey
- Peter Smithers became interested in entomophagy after witnessing the high demand for insect-tasting events.
- Inspired by a museum in Liverpool, he hosted a similar event and was hooked.
Yum Bug's Garage Beginnings
- Aaron Thomas co-founded Yum Bug, a company making meat from crickets, starting in a garage.
- They initially experimented with insect cooking and content creation to educate others.