The Case For Eating Bugs

Joseph Stromberg makes it:

This graph [above], from the UN report, shows the greenhouse gas emissions that result from producing a kilogram of pork and beef, compared to a kilogram of insect meat … Because demand for meat is rising around the world, livestock production is going to become an increasingly big reason why the planet is warming — unless we find an alternative.

Then there’s the matter of ethics. Obviously, smart people disagree about the ethics of eating meat, and many argue that the pleasure we derive from eating meat outweighs the pain and suffering experienced by a cow or pig in captivity. But few argue that these animals experience no suffering at all. Many scientists who’ve studied the insect nervous system, though, believe that they don’t feel pain. Raising these insects for meat — instead of cows, pigs, and chickens — would reduce the total amount of suffering that results from our appetite for meat.

But just how does one get Americans on board with entomophagy? Nick Cox interviews the young founders of Six Foods, who are looking to do just that:

[Laura] D’Asaro, who was an African Studies major, says she first “caught the bug” after eating a caterpillar on the side of the street while traveling in Tanzania. A lifelong on-and-off vegetarian who enjoyed meat but struggled with the ethical and environmental issues that came with it, she found insects to be a perfect compromise. She told [Rose]Wang, who was then her roommate, about her discovery.

“I never thought she’d be into it, because she’s more traditional,” said D’Asaro. “[But] she’d just been in China and had eaten a scorpion, and said it tasted a little bit like shrimp without the fishy flavor.”

So Wang and D’Asaro started ordering live insects and experimenting with them. They knew they were onto something when they made a box of fifty green caterpillar tacos for a pitch competition and left them in the Harvard Innovation Lab fridge. “We didn’t think to label them,” she said. “We got back from our pitch competition half an hour later… and there were only five of them left, because people had eaten them, not knowing they were insects, and had loved them, and just kept going back for more.”

And Daniella Martin talks to a nutritionist who is trying to market a cricket-based protein powder:

Bodybuilders and extreme athletes tend to be early adopters of nutrition trends. That’s why they are precisely the demographic Dianne Guilfoyle, a school nutrition supervisor in Southern California, hopes to capture with BugMuscle, a protein powder made up entirely of ground insects.

“If people see bodybuilders taking it, they might accept it more willingly,” says Dianne, whose son Daniel is a cage fighter.

There are many benefits to using insects as a base for protein powder. For one, the main existing sources are soybeans and milk whey, both of which cause health concerns for some people. While insect protein might not be a perfect alternative for those with shellfish allergies, for others it could present an alternative that’s healthier for their bodies and the planet than some of the existing options. Previously, whey protein was the only protein powder source to supply a complete amino acid profile: all nine of the essential amino acids required for human nutrition. But guess what else is a great source of these amino acids? That’s right, insects.

Previous Dish on eating bugs here.