A pop-up restaurant is opening in London soon that will serve nothing but dishes made from insects. Tracy McVeigh explains that we may all be eating this way soon, because conventional protein sources like meat are so land, water and carbon intensive.
Insects are plentiful – globally, for every human there are 40 tonnes of insects – so there is not too much chance of them being endangered, and they are unlikely to have been dosed with chemicals.
"I know it's taboo to eat bugs in the western world, but why not?", Redzepi has said. "You go to south-east Asia and this is a common thing. You read about it from all over the world, that people are eating bugs. If you like mushrooms, you've eaten so many worms you cannot imagine. But also we eat honey, and honey is the vomit of a bee. Think of that next time you pour it into your tea."
More in the Guardian: Insects could be the planet's next food source... even if that gives you the creeps
Jan Rayner, author of a new book, A Greedy Man In A Hungry World, continues on the theme in Of course we don't want to eat bugs. But can we afford not to? He makes a valid point that much of what we call meat is processed beyond recognition, so why not make it from insects?
The current European Union-funded academic projects to liberate protein from insects – an environmentally friendly source on all measures — will eventually result in a proprietary product that can be used as a substitute for conventional forms of meat in 'processed' items such as sausages, burgers and lasagnes.
The key to making this work will be one of the oldest and darkest of arts: marketing. These burgers won't declare themselves to be made with BugULike™ or Insectelicious™; the contents will list an ingredient called something like NaturesBounty™. And with that shiny marketing gloss consumers will eventually accept it, and fill their shopping trolleys. As with so many things in the end it will all come down to the price being right.
More in the Guardian: Of course we don't want to eat bugs. But can we afford not to?