Crickets: superfood or super gross?

Reporter Nick Laba investigates the rise in demand for crickets as a source of protein


Produced by Nick Laba 

They’re creepy, they’re crawly and nutritionists say they’re a great source of protein.

But are westerners ready to order crickets off the menu?

It’s estimated that at least two billion people worldwide eat insects regularly.

In 2013, a UN report advocated for bugs as a sustainable food source, requiring significantly less land and resources to grow compared to traditional livestock. However, it cited “the disgust factor” as a barrier for expanding consumption.

Reporter Nick Laba interviews Langara instructor and professional nutritionist Michelle Shepherd, and Coast Protein co-founder Dylan Jones to learn more about the micro-livestock market.

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