The Three Cricketeers: Betting on bug food to help the planet
In a quiet facility in Montreal, a team of entrepreneurs known as The Three Cricketeers is working to change the way we think about food. Their goal? To bring insects—specifically crickets—into the mainstream as a sustainable and nutritious protein source. As climate change and global hunger continue to challenge the world’s food systems, insect-based foods offer an innovative solution that tackles both environmental impact and human health.
Insect farming is proving to be far more sustainable than traditional livestock production. Crickets, for example, emit virtually no methane and significantly less nitrous oxide compared to cattle. Livestock agriculture is one of the largest contributors to greenhouse gas emissions, but insects require only a fraction of the resources to produce the same amount of protein. Crickets need 98% less land, 90% less water, and generate 40 times less carbon than beef. That makes them one of the most eco-efficient sources of animal protein available today. Even more impressively, insects can thrive on organic waste, such as food scraps and agricultural byproducts. This process transforms materials that would otherwise go to landfills into high-protein food and nutrient-rich fertilizer. It’s a circular system that reduces waste while nourishing both people and soil.
Aside from their environmental advantages, insects are also nutritional powerhouses. Crickets contain all nine essential amino acids, making them a complete protein, often in higher concentrations than beef or chicken. They are naturally rich in micronutrients such as iron, zinc, magnesium, and vitamin B12, as well as omega-3 fatty acids, all of which are essential for human health. These nutrients are also highly bioavailable, meaning the body can absorb and use them efficiently. Insects also contain chitin, a type of prebiotic fiber that supports gut health by feeding beneficial bacteria in the digestive system. For people looking for nutrient-dense, clean protein sources, edible insects check every box.
With demand for sustainable protein on the rise, the insect protein industry is experiencing rapid growth. The global market for edible insects is projected to surpass $9 billion by 2030. This growth is creating new jobs in areas such as insect farming, food processing, and sustainable agriculture innovation. It also strengthens global food security by diversifying protein sources and reducing reliance on environmentally damaging practices. Companies like The Three Cricketeers are at the forefront of this change. Their business model focuses on small-scale, local cricket farming with an emphasis on education, transparency, and community engagement. They produce cricket powder used in protein bars, baking mixes, and pet treats—all designed to make edible insects more accessible and appealing to consumers. Technological advancements are also making insect farming more efficient, scalable, and adaptable to both urban and rural settings.
Still, one of the biggest hurdles remains cultural acceptance. In many Western countries, the idea of eating insects triggers a strong “yuck” reaction. While insects are commonly consumed in parts of Asia, Africa, and Latin America, they’re still a novelty in North America and Europe. To change this, companies are shifting the focus from eating whole bugs to using insects as ingredients. By incorporating crickets into flours, powders, and processed foods, they are helping consumers get past the visual and psychological barriers. Marketing efforts now highlight the sustainability and health benefits rather than the novelty. Educational campaigns in schools and grocery stores are also playing a role in reshaping perceptions. Meanwhile, governments are slowly updating food safety regulations to accommodate this new category of edible protein. The early resistance to insect-based food is similar to the initial reaction to plant-based meats, which are now widely accepted and readily available in major supermarkets.
Insect protein, championed by forward-thinking companies like The Three Cricketeers, is more than a trend—it’s a necessary step toward a more resilient and sustainable food system. As awareness grows, so does the potential for insects to become a normal part of our diets. With their small footprint and big nutritional value, insects offer a promising path forward in a world where feeding a growing population without further harming the environment is becoming increasingly urgent. By embracing this shift, even in small ways, individuals can help drive a global change. The future of food may be crawling, but it’s moving in the right direction.
