You will notice that many of the edible insect stories we find for you here all seem to say the same old things regarding edible insects and greenhouse gases, and water usage, and all of those wonderful benefits. However, it is indicative of the powerful potential of this great message.
The message of the benefits of bugs to people and planet.
Most of the journalists that are covering these stories are not very familiar at all with bug-based cuisine, entomophagy, eating bugs, ento dining…whatever moniker you wish to use for the practice of eating insects. So they tout the same UN FAO 2013 report talking points.
This is good. They are important points to make. Over and over until everyone gets it.
The mere fact that editors and publishers around the globe are running more and more of these kinds of stories proves that people are interested.
You don’t run stories your readers don’t like…
So, this is one more piece of evidence that the world is waking up to the benefits of edible insects, and is also eager to learn and do more…
(Just to point it out: you’ll notice that the word “Yuk” comes out right off the bat…)
CRICKETS for dinner? Perhaps your first reaction is ‘yuk!’ but two Wiltshire entrepreneurs believe insects could be the protein food of the future.
Adam and Luke have taken their new food to the Badminton horse trials, festivals and farmers markets and report that the response has been mixed, with many people curious to know about the cricket flour, and to taste some baked goodies made from it. The project is still in its early days, and the two agricultural entrepreneurs hope to create a gluten-free cricket flour, and a pure cricket protein powder for the sports market.
