Crickets…It’s What for Dinner?
By KC Stover
There has been increasing attention paid to the role of insects as a protein source for humans in the place of meat. Insects do not create the same climate and human health impacts as livestock and they can be raised on a vegetarian diet. Many cultures around the world enjoy insects as an integral part of their diet. There are over 88 countries where insects are consumed regularly and over 1900 species of edible insects worldwide.
Image: Leandra Blei
The concept of eating bugs has received a lot of press lately. However, this is not a new practice. As the world struggles to keep up with burgeoning human populations, we are searching for new sources of protein. Insects require much less land to raise and are more efficient at converting feed to protein than most livestock. They also emit fewer greenhouse gases than livestock. The UN has been actively promoting the use of insects to meet our protein needs, and it is an area of major innovation in the food industry.
Currently, there is a $20 million industry around entomophagy in the US, and the concept has received widespread support. However, cultivating and consuming insects on a mass scale is not a simple solution. There are many questions about the real rates of protein conversion, best practices for husbandry and the ideal diet. Regulation has yet to become tailored to this industry and the market is still in its infancy. The Washington Post highlighted that high-density cricket farm operations are still governed by the same USDA regulations as those for livestock.
Some commonly consumed insects are crickets, mealworms, beetles, black soldier flies, butterflies and moths (mostly eaten in their larval and pupal stages), bees and wasps, ants, termites and grasshoppers. Apparently mealworms have a nutty flavor and ants and termites have a lemon flavor to them.
Image: Leandra Blei
There are some very unique offerings for insect-based foods. Popular Science reported this month on several new companies, (with 30 insect-based startups since 2012 nationally) including, Critter bitters, Jungle Bar and Chirps (cricket chips) among many others. There are several manners in which insects are being brought to market and the most common is as a protein bar or powder. This powder can be used in a wide variety of recipes, including cookies. Time magazine recently released a list of recipes, including a recipe for deep fried tarantulas.
While insects provide a diverse and more sustainable form of protein than many forms of livestock, integrating them fully into our diet will mean learning to eat in new ways. A nonprofit called Little Herds in Austin, TX has taken on the challenge of changing perceptions and creating markets, and Open Bug Farm is an open forum for insect farming enthusiasts. As consumers and environmentalists, we are presented with the opportunity to help this industry grow in a sustainable way. It will be interesting to see if home production of insects grows in urban environments. An additional challenge is that of bringing production costs down to compete with conventional foods.
Some local DC restaurants, such as Oyamel, are serving insects on their menus. In addition, there is an annual event, the Pestaurant, where restaurants serve insects worldwide. Last year’s event featured a DC restaurant. We can hope to see more insect products on the shelves and I for one will be getting more used to the idea!
KC Stover works on programming for DC EcoWomen and on wildlife conservation issues. With a background in entrepreneurship and the environmental field, she believes that new businesses can create opportunities to address some of our most challenging problems.