As our attention turns to lab-grown and even 3D-printed meat, a far simpler and more natural alternative is often overlooked: insects. Long before futuristic meat alternatives entered the conversation, insects had already been nourishing people around the world. They have been part of human diets for centuries, yet in many Western countries, even the suggestion of eating one is enough to trigger immediate disgust.

Yet, this reaction says less about insects than it does about us. After all, why do we happily peel and eat shrimp, but recoil at the thought of biting into a grasshopper? Both have multiple legs, long antennae and protruding eyes, but one is considered a delicacy, while the other is often rejected. Even more interesting, why do we accept eating an insect's vomit (honey) without hesitation, while other insect-related foods are ruled out entirely?

There are more than 2,200 edible insect species and, together, they make up one of the most efficient protein sources on the planet. Compared with conventional livestock, insect farming uses far less land, water and feed. Some species can even be raised on organic waste. At a time when global food systems are under growing strain, insects represent a logical part of the solution.

And yet, in........

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