The rearing of livestock for meat is extremely pollutive, accounting for 30% of global greenhouse gases (Smetana et al., 2015). Furthermore, industrial farming produces vast quantities of animal manure that can pollute water sources and the ground. In previous posts, we explored how plant-based meats and lab-grown meat are significantly less pollutive as compared to livestock farming. Hence, alternative protein sources are increasingly seen as a potential solution to livestock rearing, a major contributor to the global pollution problem.

A more controversial source of “clean” protein comes from insects. Insects as a protein source have multiple advantages, being extremely rich in protein (more than 50% protein in dry weight) while having high reproduction rates, high feed to yield rates and low environmental impact (Caparros Megido et al., 2016).

Based on a life cycle analysis study, a gram of edible protein from insects produces 32-167% lesser Greenhouse Gas emissions as compared to Broiler Chicken and 6-13 times lesser than Beef (Huis & Ooniex, 2017). Furthermore, rearing insects requires 8-14 times lesser land and 5 times lesser water compared to Cattle (Huis & Ooniex, 2017). This represents a drastic reduction in pollution caused by the clearing of land and water pollution.

Check out the informative video below on consuming insects by The Economist.

However, would you be willing to start eating mealworms or crickets for the environment and to reduce pollution? The taste and appearance of insects will likely remain a massive obstacle towards adopting insects as an alternative protein source.

To overcome this challenge, various companies have started mixing finely grounded insects with other ingredients to create appealing looking patties.  Since 2015, Bugfoundation has been selling insect-based patty (grounded buffalo worms mixed with vegetarian ingredients) in Belgium, Netherlands and Germany (Damm & Moynihan, 2018). In Southeast Asia, Etno launched an insect-based burger patty in Malaysia, made with plant-based ingredients but enriched with cricket powder as a protein source (Neo, 2021).

Figure 1 : Insect-based Burger by Etno  (Source: Neo,2021)

Would making “insect” based food products look and taste appealing make you more willing to adopt insects as a main source of protein? While insects have vast potential to reduce the air and land pollution associated with the farming of livestock, it still has a long way to mass adoption.

Stay tuned for more stories about the causes and solutions to pollution from food.

 

References:

Caparros Megido, R., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, É., Alabi, T., & Francis, F. (2016). Consumer acceptance of insect-based alternative meat products in western countries. Food Quality and Preference, 52, 237-243. https://doi.org/10.1016/j.foodqual.2016.05.004

Damm, C. & Moynihan Q. (2018). Two German guys figured out how to get people to Eat insect Burgers. Retrieved February 18, 2022, from https://www.businessinsider.com/these-two-german-guys-got-people-to-eat-insect-burgers-2018-5

Smetana, S., Mathys, A., Knoch, A., & Heinz, V. (2015). Meat alternatives: Life cycle assessment of most known meat substitutes. The International Journal of Life Cycle Assessment, 20(9), 1254-1267. https://doi.org/10.1007/s11367-015-0931-6\

Neo, P. (2021). Bug Burger ASPIRATIONS: Ento looks to emulate Beyond meat success with launch of first insect burger patty. Retrieved February 18, 2022, from https://www.foodnavigator-asia.com/Article/2021/01/21/Bug-burger-aspirations-Ento-looks-to-emulate-Beyond-Meat-success-with-launch-of-first-insect-burger-patty

Huis, v., Arnold, & Oonincx, D. G. A. B. (2017). The environmental sustainability of insects as food and feed. A review. Agronomy for Sustainable Development, 37(5), 1-14. https://doi.org/10.1007/s13593-017-0452-8

Featured Image from https://www.stern.de/wirtschaft/die-hoehle-der-loewen/bugfoundation–das-steckt-im-insektenburger-aus-der-hoehle-der-loewen-8362014.html