Faced with exploding global demand for protein and the growing environmental impact of animal farming, insects are emerging as an attractive alternative: they are rich in nutrients, resource-efficient and have already been tested by researchers, businesses and chefs.

But behind all the hype, one question remains: is eating insects really a sustainable and safe solution for feeding the planet?

Today, global meat production is putting increasing pressure on natural resources. It requires large areas of agricultural land, generates massive greenhouse gas emissions and contributes to deforestation. In fact, meat production accounts for nearly 12 per cent of global greenhouse gas emissions, according to the Food and Agriculture Organization.

It occupies around 80 per cent of agricultural land and consumes significant amounts of water and food to feed livestock.

Yet protein remains essential to human health, which means that more sustainable alternative sources must be found.

In this context, insects appear to be a promising avenue for diversifying protein sources. Raising insects requires up to 12 times less food and 2,000 times less water than beef. In addition, most of their body mass is edible: nearly 80 per cent for a cricket, compared to only 40 per cent for a cow. This efficiency makes them a promising option for reducing our ecological footprint without compromising our nutritional needs.

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