Why Eat Bugs?

Keeping Insects out of what we eat is often a top priority in the West, but with populations and food demands ever increasing and land in limited supply for framing (The food supply has to double by 2050 to feed a projected population of 9 billion), we hope to see the Wests view on edible insects change to them becoming something we want in our food. According to a new report by the Food and Agriculture Organization, countries such as Africa, Asian and Latina America over to 2 billion people eat insects on a daily basis and have been doing so for thousands of years, with beetles, caterpillars, bees, wasps and ants topping the shopping list.  Here are some key reasons to consider insects as a food source.

Nutrient Rich Many edible insects are good source of nutrients, for example FAO finding state that adult locusts and grasshoppers boast protein levels similar to raw beef (depending on the species) and in many insect eating societies are prized for they daily dose of protein, calcium, zinc and iron. Edible insects can also be processed into flour to be used in a similar capacity as traditional grain flours but with much higher levels of protein and without issues such as gluten. Lastly as insects are closely related to shellfish, they are also high in omega 3, essential fatty acids, and host micronutrients.
Environmental Impact Traditional cattle rearing operations account for 18% of greenhouse gas emissions, significantly higher those emissions from transportation industries. Comparatively insect farming is highly efficient as insects are cold blooded and like small dark places, making heating and space requirements minimal and use significantly less water weight for weight compared to traditional live stock. Additionally many insect species can live on "organic side-streams" -- like food industry byproducts -- to help reduce environmental waste. The Netherlands has invested $1.3 million in finding ways to raise edible insects on food waste.
Economic Incentive Global factors, such as the cost of animal feed, continue to put pressure on farmers that drive up meat prices world wide. Conversely insects are roughly 20 times more efficient to raise when compared to beef and are more efficient at converting feed into protein (crickets, for example, need 12 times less feed than cattle, four times less than sheep, and half as much as pigs and broiler chickens to produce the same amount of protein. This is due to insects not wasting food energy on things like raising their body temperature, or making bones, fur, feathers and other stuff we can’t eat. Their return on investment is obvious.
Heath Benefits – Reduced Sickness Whilst large scale product of any livestock can bring risks of unknown disease (more research is still required) Human physiology is extremely distinct from that of insects, meaning that they are less likely to transmit any diseases such as SARS, H5N1, and mad-cow disease when compared to traditional livestock such as beef and pork.  Also more insect-eating could also mean more organically grown produce, as edible insects could collected from agricultural crops, it would reduce the need to use so many pesticides.
Change Preconceptions There are more than 1,900 edible insect species worldwide, able to thrive in a range of environments and climates. Humans, on average, already unintentionally ingest an estimated 1 pound of insects a year, mixed in with other foods, used as ingredients in food production (natural Red Dye), from products derived from insects (i.e Honey) or just marketed well (prawns, crabs and lobsters are prized seafood but are Crustaceans, part of the Arthropod Family). In much the same that Sushi, raw fish, is now considered a mainstream food, edible insects have a great potential to offer us all if we keep an open mind.