Over the past decade, there has been intense discussion about the possibility of replacing meat with edible insects (entomophagy). While this dietary option is considered exotic in some countries, it is gaining increasing popularity and acceptance. Some gastronomic traditions, such as those in Thailand, China, and Mexico, have incorporated edible insects into their recipes for centuries.
An Ally in the Fight Against Hunger
The debate about eating insects has gained momentum since 2014, when the Food and Agriculture Organization of the United Nations (FAO) published the book “Edible Insects: Future Prospects for Food and Feed Security.” Various studies have supported this debate, pointing out that insect farming has a lower environmental impact than the production of beef, pork, and chicken.
For example, producing one kilogram of chicken—the least polluting of the three—emits 4.5 kilograms of CO2 equivalent. In comparison, one kilogram of Tenebrio, also known as the edible mealworm, produces only 2.8 kilograms of CO2 equivalent. Water consumption and land use are also significantly lower. Producing one kilogram of chicken requires 12.48 square meters of land, while one kilogram of Tenebrio requires only 3.07 square meters.
According to 2021 estimates, a healthy diet costs approximately $3.66 per person per day, meaning 42.2% of the world’s population may not have access to it. In this context, consuming edible insects could become an important ally in the fight against hunger, particularly through so-called “micro-farming,” where infrastructure and production costs can be more easily covered.
Nevertheless, the use of insects as an ingredient remains a challenge for many cultures.
High in protein
Around 2,250 insect and arachnid species are consumed worldwide, including beetles, butterflies, wasps, and bees. In Europe, law permits the production of four species for human consumption: the larvae of the mealworm (Tenebrio molitor), the migratory locust (Locusta migratoria), the house cricket (Acheta domesticus), and the larvae of the dung beetle (Alphitobius diaperinus). These contain 53.2%, 56.8%, 62.6%, and 50.79% protein by dry weight, respectively. For comparison, the protein content of beef, pork, and chicken is 24.1%, 22.2%, and 21%, respectively.
So, how many insects would need to be consumed to replace meat? Although the exact calculation is complex, the concept is simple. The Recommended Dietary Allowance (RDA) suggests that adults should consume 0.83 grams of protein per kilogram of body weight daily. A person weighing 70 kg would therefore need 58.1 grams of protein daily. This would mean that a person with a body mass index between 18.5 and 24.9 and weighing 70 kg would need to consume 277 grams of beef or 93 grams of dried crickets if these were their only protein sources. For a person weighing 80 kg, the recommended daily intake would be 276 grams of chicken compared to 131 grams of dried lobster.
When considering other protein sources such as milk, eggs, fish, and legumes, insect consumption should be adjusted accordingly. It is important to combine a variety of food groups (fruits, vegetables, grains, fish, etc.) and nutrients (healthy fats, carbohydrates, vitamins, minerals, etc.) to ensure a varied and healthy diet.
Sustainable and healthy
In summary, less food is needed to meet protein needs when we get it from insects. The environmental benefits of small-scale livestock farming, as well as the lower investment costs compared to industrial livestock farming, are also not to be ignored.
In addition, the yield of insects (70 to 100%) is higher than that of fish (65%), chicken and pork (55%), and beef (between 40 and 50%). Furthermore, insects contain about 60% monounsaturated fatty acids, making them a heart-healthy food option.
From a sensory perspective, the flavors of insects combine easily with many familiar and accepted Western ingredients, such as pumpkin seeds, pine nuts, chicken, shrimp powder, caviar, and avocado.
Dishes prepared with edible insects not only convey a sense of belonging to those who traditionally consume them, but also offer the opportunity to enjoy a unique and nutritious gastronomic experience.
Edgar Pulido Chávez, Professor and Researcher, Center for Studies on Agriculture, Food and the Climate Crisis (CEAACC), University of Guadalajara, and Alejandro Corona Mariscal, PhD student, University of Valencia
