by Quinn O'Neill
Climate change, pollution, and dwindling natural resources are growing concerns. “Green” products are widely popular and discussion of environmental issues is constant in the media. Increasingly, people are recycling and reusing, and thinking twice when they reach for plastic bags.
Despite increased public awareness of environmental problems, the role of livestock is generally underestimated. A comprehensive 2006 report from the Food and Agriculture Organization (FAO) of the UN indicated that livestock are a major factor in water use, depletion, and pollution, and also in loss of biodiversity. The report estimates that, in the United States, livestock account for more than half of all soil erosion, 37% of pesticide use, and half of the volume of antibiotics used. Their contribution to greenhouse gas emissions and climate change is described as enormous.
Nevertheless, the demand for meat products continues to grow. The FAO report predicts a doubling of global meat production by 2050. This will have devastating effects on the environment. Livestock represent a slowly progressive, man made environmental disaster.
If the environmental consequences of our meat consumption aren’t enough, there are the implications for our health. High intake of animal fats and red meat contributes to diabetes, cardiovascular disease, and certain types of cancer. Livestock products are also highly susceptible to pathogens. The consumption of animal products can transmit tuberculosis, brucellosis, and parasitic diseases caused by tapeworm and threadworm.
These problems, and concern for the welfare of the animals, have led some to adopt vegetarian and vegan diets. More recently, the possibility of in vitro meat has been proposed. But petri dish carnivory won’t be an option any time soon. Other alternatives are worth considering. What about insects?
The practice of eating insects is known as entomophagy. Though the very thought is disgusting to some of us, in many parts of the world insects are a normal part of people’s diets. Over 1400 species are consumed – not out of desperation, but as a dietary preference. And they’re not just delicious – they’re nutritious. Insects range in nutritional composition, but generally serve as an excellent source of protein and other important nutrients, like fatty acids, iron and zinc.
Europeans and North Americans, unfortunately, have a somewhat irrational aversion to eating insects. We spray our crops with toxic chemicals to kill pests that are more nutritious than the grain they eat. Yet we’ll readily eat the pests’ arthropod cousins, like lobster and shrimp. Shrimp look quite a lot like insects. Locusts, which are considered a delicacy in some places, are even referred to as “sky prawn”.
When we think of eating insects, images of Fear Factor contestants stuffing live critters into their mouths might come to mind. Others might recall the last creepy crawler that turned up in their homes and imagine popping it into their mouths. Certainly these images are revolting, but not more revolting than taking a bite out of a live chicken or a live cow. Most of the animals that we eat are killed, prepared, and cooked in a manner that renders them difficult to identify as animals. The slaughter and gutting of animals is unappetizing to say the least, but we tend not to think about these things when we’re eating hamburgers. Similarly, insects must be well prepared for consumption. Crickets, for example, are cleaned first and their heads and legs may be removed prior to seasoning and roasting.
To get around strong aversions to entomophagy, pulverization might be useful. Insect flours could be used in baking or as a protein powder in shakes. The source of the products wouldn’t be readily identifiable.
It’s worth noting that we already consume insects. Extracts from cochineal beetles are commonly used as food coloring agents. Grain beetles and weevils are milled along with grain, and some of the fruits and vegetables that we eat contain small insects. Most varieties of figs are pollinated by wasps and typically contain some insect parts. The FDA allows up to 13 insect heads per 100g of fig paste. Yum.
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