Entomologist Makes Case for Insects as Sustainable Protein

"Insects are an unexploited resource for food," says Dr. JP Michaud, professor of entomology at Kansas State University. While insect consumption faces cultural obstacles in Western culture, Dr. Michaud sees rising acceptance, especially among ecologically-minded consumers and those who might avoid other forms of animal protein due to environmental concerns.

Having studied beneficial insects for decades, Dr. Michaud views insects as incredibly efficient converters of waste into nutritious protein and fat. Unlike livestock production requiring extensive land and water resources, insects can transform decomposing vegetable matter into a protein-dense food source. "You can generate so much protein with so little water," notes Michaud. This sustainability advantage positions insects favorably to supplement traditional meat sources.

Dr. Michaud points to black soldier fly larvae as a viable candidate for sustainable insect protein. Waste not, want not. Michaud explains, "You don't want to spend a lot on facilities to grow food for the insects." Instead, he suggests leveraging abundantly available food waste from distribution centers and supermarkets to rear insects economically.

The black soldier fly fits the bill perfectly by consuming a wide array of organic waste. Dr. Michaud confirms that extensive research exists on methodology for rearing soldier flies economically. With proven, low-cost production methods already developed, commercializing soldier fly-derived protein mainly hinges on consumer acceptance and entrepreneurs willing to invest in scaling up production.

And there lies the rub, according to Dr. Michaud. While ecologically sound and nutritious, he confesses, "My impression is that if we wanted to generate wide acceptance of insect protein, the success would depend on the marketing side." Creating appetizing insect-based products and overcoming the "ick" factor remains the biggest obstacle. Still, Dr. Michaud sees momentum in this direction, having enjoyed tasty insect delicacies during his global travels.

Beyond consumer squeamishness, Dr. Michaud notes insects provide services we often take for granted. As pollinators, decomposers and natural pest regulators, insects remain essential to ecological balance and agricultural productivity. Protecting insect diversity ensures nature's free services, enabling continued food production. Unfortunately, many of the methods involved in modern industrial-scale agriculture are implicated in extensive declines in insect diversity and abundance.

So, should we be eating bugs? Dr. Michaud makes a resounding case when sustainability, nutrition and environmental impact come into focus. With a wry smile, he opines the choice between a water-intensive beef burger and a mealworm taco is getting easier by the day. "There's a huge unexplored opportunity there."

The conclusion highlights insects' unique advantages and roles in a sustainable food system. While admitting changing food preferences are complicated, Dr. Michaud seems optimistic about the momentum toward entomophagy (insect eating), which builds from converging social values and environmental realities. With vision and wise effort, a future where bugs augment traditional protein sources appears increasingly probable.