According to Business News, as climate change continues to pose significant challenges to the global food system, there is growing interest in the utilization of insects, such as crickets and beetles, as an alternative and sustainable source of protein. Experts and industry analysts believe that incorporating insects into mainstream diets could offer a more economical and environmentally friendly solution compared to traditional livestock-based protein production.
The impact of livestock on the environment cannot be ignored. The agricultural sector is responsible for over a third of global greenhouse gas emissions caused by human activity, with animal-based food production contributing to nearly 60% of this figure. Recognizing the urgency of addressing this issue, various governments, large corporations, and investors are now collaborating with startups to explore the potential of edible insects in meeting the world’s nutritional needs while mitigating the environmental impact of food production.
Heidi Tang, an environmental, social, and governance research associate at HSBC, highlighted the potential benefits of shifting toward insect protein consumption. She explained, “We think consuming insects as a major protein source instead of livestock could mitigate the impact of the agricultural sector on the environment. It also allows the global food system to adapt to changes brought about by climate change.”
Edible insects offer several advantages over traditional livestock as a protein source. According to a recent report by HSBC, insects are abundant, nutrient-rich, and can be produced with significantly fewer resources and emissions. The Food and Agriculture Organization (FAO) of the United Nations has identified more than 1,900 species of edible insects, many of which are readily available. Insects are highly efficient at converting energy from feed into edible weight, with an efficiency rate of around 80%, compared to just 50% for livestock.
Furthermore, insect farming has a smaller environmental footprint. Insects require only a fraction of the land and water resources needed for traditional livestock like beef cattle. Studies have indicated that insects require approximately 10% of the land and 20% of the water that beef cattle demand while producing less than 1% of the greenhouse gas emissions associated with cattle production.
The interest in edible insects is evident in the growing collaboration between startups and established companies. South Korea’s Lotte, for instance, has partnered with insect producers in both France and Canada to explore the potential of insects for human consumption. Similarly, Chinese startup Blue Protein received significant funding to further its insect-based protein production.
Governments are also taking steps to facilitate the development of the insect protein market. The European Union has approved the sale of certain insect products, while Singapore has approved the consumption of insects like crickets, silkworms, and grasshoppers. Even China, as the world’s largest greenhouse gas emitter, is considering the integration of insect products into its food supply to meet its carbon-neutral goals by 2060.
However, challenges remain. One of the primary hurdles to widespread insect consumption is the “yuck factor.” Many consumers view insects as symbols of decay and pestilence. To overcome this aversion, researchers suggest incorporating insects into familiar foods, thereby normalizing their consumption.
Critics have raised concerns about the scalability of insect-based protein production. Mirte Gosker, managing director of the Good Food Institute APAC, points out that while insects are efficient converters of feed to protein, this efficiency may not be sufficient to feed the projected global population of 10 billion people by 2050. There are also fears that escaped insects from industrial farming could disrupt ecosystems and pose environmental risks.
Edible insects present a promising solution to the challenges posed by climate change and food insecurity. Their efficient resource utilization, lower environmental impact, and increasing interest from governments and industries indicate their potential to become a sustainable protein source. As the world seeks reliable and environmentally friendly options to ensure food security, the edible insect market may offer a viable and innovative solution that deserves further exploration and investment.
