Be prepared. Be very prepared. A veritable swarm of academes hopes to steer Americans toward eating bugs. Whoops. We mean “food insects.” Consider that crickets, they say, contain as much omega-3 fatty acids as salmon. The idea was presented recently before the Institute of Food Technologists’ annual meeting.
“Insects require less feed, less water, less land, and less energy to produce and their production generates substantially lower environmental pollutants, such as pesticides and greenhouse gases,” says Aaron Dossey, founder of All Things Bugs, a source for protein-rich insect powder for commercial use. Americans will likely balk over bugs food sources, which can include locusts, grasshoppers, crickets, and assorted larvae.
“We have to overcome the ‘ick’ factor,” says Laurie Keeler, a food specialist at the University of Nebraska. “It’s a cultural barrier that has to be overcome. We have spent a lot of time worried about insects getting into food; now we want to encourage eating insects as food.”