Yes, we still think you should eat bugs. Here’s why
One story is about sea urchins. For years when he and other lobstermen found sea urchins in their lobster traps they would crush them underfoot: the urchins were nuisances. That was before Japanese buyers realised that urchin from the cold waters off Maine produced some of the finestMr Train now hopes the same thing could be true again—this time for weeds.
Insects convert nutrients and water into protein far more efficiently than more commonly consumed animals. Raising them does not require land-clearing, releases very little greenhouse gas and can be done alongside other crops—another bit of gap-filling. They can be fed on organic waste, reducing the flow of waste into landfills. Most species contain more protein by weight than legumes; some contain more than meat and eggs.
Pat Crowley runs one of the older ones, Chapul, founded through a kickstarter funding campaign in 2012. He’s an ento-evangelist—black soldier-fly larvae, he enthuses, are “one of the best-tasting insects I’ve ever had”—who was drawn into the business by his concerns about water resources in the American west. He says that younger consumers are far more open to entomophagy than older ones, which is a source of hope.
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