The Wall Street Journal reports that if you’re really serious about sustainable food, you might want to consider adding insects to your diet. ”
Raising insects requires relatively little water, especially as compared to the production of conventional meat (it takes more than 10 gallons of water, for instance, to produce about two pounds of beef),” reports WSJ. “Insects also produce far less ammonia and other greenhouse gases per pound of body weight. Livestock is responsible for at least 10% of all greenhouse gas emissions.”
The thing that struck me the most was that you’re probably already consuming bugs as a part of your diet, yet don’t know it. “The average person consumes about a pound of insects per year, mostly mixed into other foods,” the story says. “In the U.S., most processed foods contain small amounts of insects, within limits set by the Food and Drug Administration. For chocolate, the FDA limit is 60 insect fragments per 100 grams. Peanut butter can have up to 30 insect parts per 100 grams, and fruit juice can have five fruit-fly eggs and one or two larvae per 250 milliliters (just over a cup).”
They mention the restaurant Archipelago in London, one of my favorite restaurants, but I’ve never tried the baby bee brulee, although anything coated with cream and sugar can’t help but taste great, right?