Insects—can we stomach them?
Insects are gaining attention as an alternative source of protein in the United States (US), Canada, and various countries within Europe. With a dry-weight protein level of 60%, insects are deemed by the Food and Agriculture Organization to be one of the most sustainable alternatives to animal-sourced protein. As global populations continue to grow, it is estimated that a 70% increase in agricultural production worldwide is necessary to feed populations around the world. This demand, coupled with the rising cost and consumption of animal protein, is both a strain on the environment and an exacerbation of existing food insecurity levels. With a much lower cost, strain, and impact on our environment, insects could be our solution.
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“With a much lower cost, strain, and impact on our environment, insects could be our solution.”
The consumption of animal-sourced protein is deeply embedded in Western culture through symbolic ties to wealth and, since the twentieth century rise of meat-production technology, a reputation for optimal nutritional benefit. The idealisation of animal-sourced protein, and consequential rejection of insect-based protein, can be traced to early European colonialism. European colonisers were introduced to the idea of insects as a food staple; however, rather than accept such alternative food practices, they took them as grounds to denounce the local populations. Colonialism served to establish social hierarchies that propagated the denigration of cultures who ate insects simply because the practices were different from those of the colonisers. This stigmatisation of insect consumption contributes to the common rejection of insects as food today.
“The idealisation of animal-sourced protein, and consequential rejection of insect-based protein, can be traced to early European colonialism.”
African and Asian cultures have long incorporated insects into their diets and continue to do so: indigenous communities like the Mofu in Cameroon and Bushmen in Botswana rely heavily on insects for protein, iron, and vitamin D; and street vendors in Thailand commonly sell insects deep fried on sticks or tossed in spices. Cross-national surveys conducted across 13 countries found large variations in the rejection of insect-based foods, with higher rates noted among older people and those living in Europe, the US, and Australia. Perhaps unsurprisingly, a study comparing the attitudes of Chinese and German participants found greater acceptability of insect-based food, and willingness to consume it, among the Chinese population.
Some of this variation can be attributed to the fact that insects, in general, are more common in populations that live around the tropics. In such climates, insects are a more practical source of food due to greater variety and year-round availability. In more temperate climates, such as the United Kingdom, houses are weatherproofed to accommodate seasonality, shutting out insects and limiting interactions with them. Ecological differences thus serve as an additional barrier to broader adoption of insects as a food source; however, most change is likely to depend on societal acceptance, preference, and cultural shifts.
Despite research showing that insects are high in protein, nutrients, and essential minerals, many individuals fear the thought of eating insects. Insects are often referred to as pests and are perceived as contaminators of food, which, in combination with childhood experience, parental influence, and societal teaching, cement such presuppositions. Additionally, terms used to refer to insects—such as the French phrase ‘la bestiole’—carry negative connotations. Moreover, as a novel concept in most societies, unfamiliarity with insect consumption can cause hesitation.
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Sensory stimulation and other hedonic aspects play a distinct role in dictating what is considered appetising—the presentation, advertisement, and texture of a dish is also important in creating a positive meal experience. The presence of visible insect limbs or bodies, and food texture that is slimy or mushy, can trigger revulsion, especially if individuals are relatively new to consuming insects as food. A natural distrust of new foods is one aspect of the omnivore’s dilemma, in which the need to consume new types of food for the sake of nutritional variety conflicts with the fear that foods could be harmful, toxic, or contaminated.
Ultimately, a greater acceptance and consumption of insects as food will only materialise once individuals recognise insects as a viable and sustainable food source. The omnivore’s dilemma remains a significant barrier, but efforts to change mindsets and increase desire for more sustainable food systems could be the key to this issue. Development in the formulation and processing of insects could help to mask their presence in familiar and conventional foods and promote more widespread use. Some examples include the use of insect flours; the addition of insects into processed foods, such as burgers; and the use of familiar flavour profiles in insect-based food products.
For most people, insects (like meat alternatives) are unlikely to replace animals as the main source of protein. However, arguably environmental benefits would be seen if the majority of the population were to eat insects in place of animal protein for just one day a week. While current demand for the use of insects as food is still low and mostly limited to the livestock industry, there are emerging signs that suggest a slow increase in acceptability. In Canada, locally-produced cricket powder is sold in the nationwide grocery chain Loblaws, and there is a dedicated aisle for insect-based products at certain organic stores in the US, indicating we are closer to incorporating insects into our diet than previously thought. Increasing acceptance and appreciation of the diversification of food sources could foster a pathway to decolonisation of cultural food norms, providing both nutritional benefit and improved sustainability of food systems.