We often associate our primary protein sources with animals and plants, such as meat, dairy, eggs, tofu, beans, and nuts. However, there’s an overlooked, sustainable, and highly nutritious protein source that has yet to gain widespread popularity: insects.
- Our consumption of animal protein is the source of greenhouses gas and climate change.
- Insects are an overlooked source of protein and a way to battle climate change.
- The consumption of insects can offset climate change in many ways.
Before you say “yuck,” hear us out
Many of us are not used to considering insects as a food source. However, the nutritional differences between various protein sources are relatively minor. For example, while plant proteins lack certain essential amino acids found in animal proteins, the primary distinctions between insect protein and other protein sources lie mainly in cultural perceptions and environmental factors.
Insects are highly efficient to farm, requiring significantly less land, water, and feed compared to traditional livestock. Additionally, they produce fewer greenhouse gas emissions, making them a more sustainable option for addressing the growing global demand for protein. As the world faces challenges like climate change and food insecurity, incorporating insects into our diets could play a vital role in creating a more sustainable food system. While it may take time for cultural norms to shift, increasing awareness of the environmental and nutritional benefits of insect consumption could help pave the way for broader acceptance.
Mainly, we are accustomed to regarding insects as beneath our palate.
But consider five reasons why insects are an excellent alternative source of protein and significantly reduce our carbon footprint.
Edible insects are capable of producing comparable amounts of high-quality protein to that of traditional livestock.
A recent study showed that insects offer between 9.96 and 35.2 grams of protein per 100 grams, compared with between 16.8 and 20.6 grams for meat.
Not all insect proteins are created equal. Crickets, certain ant species, and mealworms stand out as protein-packed and calorie-dense options in the world of edible insects. A simple way to incorporate insect protein into your diet is by using cricket protein powder as a substitute for your regular protein supplement.
Insects demand significantly less maintenance and resources compared to traditional livestock.
The argument that insects are a good source of protein is compounded by the fact that their production uses considerably less resources (less land, less feed, less water, less transport fuel and less human labor) than animal livestock while possessing a much smaller carbon footprint.
While plants themselves do not emit greenhouse gases, their cultivation and processing involve activities such as land and machinery use, water consumption, manufacturing, processing, and transportation—all of which contribute to carbon emissions.
It’s critical to consider how to lower our carbon footprint and make a difference in climate change through our understanding of how food goes from the source to our mouths.
We’re starting to run low on protein supplies.
By 2050, the earth will have nearly 10 billion people. The demand for protein will exceed our ability to procure it.
That’s a scary thought. Protein is the workhorse of the human cell. Without it, the body cannot produce some of the essential amino acids we need to live.
For our long-term survival, we’re going to need to increase our food output and decrease our carbon emissions at the same time.
The answer requires real innovation about food production and what we think about food.
This article is part of the The Davos Agenda
