Are you ready to eat insects?

They are a superfood protein that are sustainably farmed using the food waste from commercial kitchens. But there’s a catch.

As a nutrient dense wholefood that can be grown without taking up arable land and using considerably less water than other protein sources, insects represent an elegant solution to many of the problems the food system faces trying to provide nutritious food for the growing population using less resources. Edible insects can be fed on a diet of food waste from commercial kitchens and, with their short life cycles, they are able to go from farm to fork incredibly quickly.

“The bugs don’t fart, either” says Skye Blackburn from the Edible Bug Shop when I spoke to her for an article in the latest Wellbeing magazine, highlighting another benefit: they don’t contribute methane emissions into the atmosphere. But if our Western society is going to embrace insects on our plates for the sake of the planet, we are going to need to over come our squeamishness. And that is no easy thing.

Read my article on edible insects in the April 2020 issue of Wellbeing magazine. On sale now!