Are Insects the Key to Solving Global Food Shortages?

Have you ever tried eating an insect? You might be surprised to learn that insects outnumber humans by a staggering margin, with over 10 million species of insects worldwide. In fact, insects make up 80% of all animal species on the planet, and there’s a growing movement advocating for the consumption of insects as a solution to global food shortages. Given the looming food crisis, it’s worth exploring whether insects could be part of the answer.

How Hungry Do You Have to Be to Eat an Insect?

The answer might surprise you: not as hungry as you think. According to the U.S. Food and Drug Administration (FDA), the average person consumes over 500 grams (about 1.1 pounds) of insects each year without even knowing it. Insects are a common contaminant in the foods we eat daily, especially in processed foods. For example, the FDA allows up to 30 insect parts per 100 grams of peanut butter, 75 insect parts per 50 grams of wheat flour, and 60 insect parts per 100 grams of chocolate. While this may seem alarming at first, it’s actually a reminder that humans have always been consuming insects, even in small amounts, through their diet.

The Role of Insects in Our Ecosystem

Insects play a crucial role in maintaining the health of our ecosystem. They pollinate crops, control pests, break down waste, and provide a vital food source for other animals. Without insects, human life would be unsustainable, as they contribute to everything from food production to decomposition. Interestingly, more than 2,000 species of insects are currently being consumed around the world, making them a significant part of the diet in many cultures.

In fact, experts argue that while humans may struggle without insects, insects would thrive without humans. As the population continues to rise and food demands increase, insects offer a promising solution to global food shortages by providing an alternative and sustainable source of protein.

Does Eating Insects Save Water?

Water conservation is a significant concern, especially as agriculture consumes a vast amount of water. Meat production, in particular, is water-intensive. For example, the average American consumed 224 pounds of meat in 2023, a slight increase from previous years. Producing just one pound of beef requires around 1,800 gallons of water and approximately 22 pounds of feed.

In contrast, insects offer a much more water-efficient alternative. With the same 22 pounds of feed, you can produce around 19 pounds of insects. Additionally, insects produce far less manure waste than traditional livestock, making them a more environmentally friendly protein source. As a result, insects are emerging as a water-saving option in regions where water scarcity is becoming a critical issue.

Moreover, insects tend to have a lower environmental footprint overall. They emit fewer greenhouse gases and require less land for farming compared to cattle, pigs, or chickens. This makes them an appealing option for those looking to reduce their environmental impact while still getting adequate protein.

Insects as a Sustainable Option for Animal Feed

In addition to being a sustainable protein source for humans, insects are increasingly being used as animal feed. Livestock farming, particularly for poultry and fish, requires vast amounts of feed, much of which is made from soy and fish meal—resources that strain the environment. Insects, such as black soldier fly larvae and mealworms, are being explored as a high-protein, environmentally friendly alternative. Research shows that insects can be raised on organic waste, significantly reducing the environmental impact of feed production while providing a nutrient-dense food source for animals. This innovative approach not only helps conserve water and land but also closes the loop in agricultural systems by repurposing waste into valuable protein for livestock, further enhancing sustainability in food production.

Overcoming the Perception Barrier

So why hasn’t insect consumption caught on in many parts of the world, like the United States? The answer lies largely in perception. While shrimp is considered a delicacy, many people are repulsed by the idea of eating a locust, despite the fact that locusts are similar in size and texture to shrimp.

Cultural norms play a significant role in determining which animals we deem acceptable to eat. For example, many people eat tuna but find the idea of consuming a dolphin unthinkable. Similarly, in the U.S., eating cow meat is normalized, but eating horse meat is often considered taboo. These food preferences are rooted in cultural and emotional associations rather than nutritional value.

As awareness about sustainable food sources grows, the perception of insects as a food source may begin to shift. Just as sushi—once considered exotic—has become a mainstream food in the U.S., it’s possible that insects could follow a similar trajectory.

Plant-Based Diets: Another Solution

While eating insects may offer a solution to global food shortages and environmental concerns, many experts argue that a plant-based diet is another sustainable alternative. Plant-based foods offer many of the same benefits as insect consumption, such as reduced water use, lower environmental impact, and healthier nutritional profiles. In fact, studies show that plant-based diets can help conserve up to 50% more water compared to meat-heavy diets.

Moreover, plant-based foods do not face the same perception challenges that insect consumption does. A shift toward eating more plant-based meals could provide many of the environmental benefits of insect consumption without the cultural and emotional resistance.

As more scientific data emerges about the health benefits of plant-based foods, many people are adopting them as a viable alternative to animal protein. In addition to water conservation, plant-based diets are associated with lower risks of heart disease, obesity, and other chronic health conditions.

The Future of Sustainable Eating

As the global population continues to rise, finding sustainable solutions to food shortages becomes more urgent. Insects and plant-based foods offer promising alternatives to traditional livestock farming, both in terms of water conservation and environmental sustainability. However, overcoming cultural barriers and shifting perceptions will be key to widespread adoption of these alternative food sources.

In the meantime, continuing to explore ways to diversify protein sources and reduce environmental impact remains a priority. Whether it’s insects, plants, or a combination of both, the future of sustainable eating may look very different from what we know today—but it could be the solution to ensuring a stable and healthy food supply for generations to come.