The term entomophagy — the practice of eating insects — may initially sound strange. We rarely hear about insect-eating outside the context of a kindergarten playground. I hadn’t, at least, which made learning about the imminently booming edible insect market and its subsequent health and environmental benefits all the more appetizing. Entomophagy is hardly new. Humans have been eating insects for thousands of years and are integrated into the diets of more than 2 billion people today. Eating insects is no longer a simple practice, it’s a rapidly growing industry. The United Nations has predicted that the market for edible insects could be worth $6.3 billion by 2030, meaning bug-based products might become a staple at your local market. Insects produce 80 times less methane than cattle because they require much less space, feed, water, housing and overall maintenance. While one pound of beef requires 1,850 gallons and one pound of chicken uses 500 gallons of water, crickets require 1 gallon. These environmental benefits can translate into better, more profitable business: farming smaller critters saves space and cuts down on water and feed expenses. By modifying western diets, it’s possible to combat climate change while also being economically responsible. […]


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