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.