Bug Appetite for Sustainable Food

Would you snack on some insects? What if they were blended into your chocolate mousse and you couldn’t even tell they were there?

The human population is heading toward 9 billion. Traditional livestock farming is unsustainable to feed our hungry world. We need new solutions – fast.

But what if the answer was crawling right in front of us?

Insect farming could be the solution. Bugs are more sustainable than beef. They’re more versatile than tofu. And they’re packed with nutrients.

We’re exploring insect protein with Lee Cadesky, who went from inventing cricket tofu right out of grad school, to transforming how we think about the food and the food industry. Lee is a food scientist, engineer, author, and entrepreneur who has invented and commercialised novel insect-based ingredients around the world.

We’ll talk about the science of turning insects into different food products, their nutritional benefits, and why insect farming is more sustainable as a protein source.

If the idea makes you a little squeamish – yes, the psychological barrier of eating bugs is real – we chat about how to create products that don’t look or taste like insects.

The future of food is about everything being on the table.

Originally aired 2nd June, 2026.

The post Bug Appetite for Sustainable Food appeared first on Science Queeries.