"We have enzymes in our guts that are just there to digest the kinds of proteins that are in insects".

What has six legs, is high in protein, offers a complete nutritional package, recycles food waste, and also has a much smaller footprint on the planet than traditional alternatives? Crickets, as well as over 1900 different species of edible insects. Around 2 billion people regularly eat insects as part of their diet, however, it seems that consumer perception of eating insects in many countries is still relatively unknown.

So, are edible insects slowly crawling into our diets?

Well in this episode of the Climate-Proof Food Podcast, I spoke to Australia’s leading expert in the matter, Skye Blackburn. Skye is an entomologist and food scientist with a passion for sustainable food systems and practices. She was Australia’s first edible insect farmer and in 2007 opened Australia’s first edible insect farm, The Edible Bug Shop. Blackburn is now a world leader in insect farming techniques, developing edible insect products suitable for the Western diet, and educating the general public about the benefits of insects as a source of food.

In this episode, I asked Skye about the kinds of insects we can eat, how they are farmed, where they are being eaten around the world and we also cleared some common misconceptions. We dug a little bit deeper too, exploring how insect production can reap huge benefits for both people and the planet.

Visit The Edible Bug Shop Here!

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Music:
Hustle by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3890-hustle
License: http://creativecommons.org/licenses/by/4.0