There are over 2,000 types of insects that people eat across the world. Some of these species could have the potential to be cultivated at scale using less land, less water, and fewer greenhouse gas emissions while supplying a nutritious protein source to many. But what does scaling insect production look like, and will people actually eat them?
In this bonus episode, we dive deep into the world of insects as a potential food source. We visit a Swedish mealworm factory to understand the production process, and speak to researchers in Ethiopia and the Netherlands about the environmental benefits, ethical considerations, and likelihood of Europeans eating insects in the future.
Potential contribution of edible insects to sustainable consumption and production (Lange and Nakamura, 2023)
Investing in mini-livestock production for food security and carbon neutrality in China (Zhaohai Bai et al., 2023)
Insects for Dinner: Separating the Hope from the Hype (Kathleen Wilcox, 2023)
Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies (Olivadese and Dindo, 2023)
Sushi in the United States, 1945–1970 (Jonas House, 2018)