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Given its healthy balance of protein, fat and fibre, insects could be used as ready nutritional boosters, offering a potentially sustainable and low carbon-emission source of food. And as Pascucci says, insects can be fed on almost anything, including food waste and animal manure, which are always in plentiful supply.
“From roughly 10kg of food waste, you can get at least 9kg of bugs and worms,” he explains. “It’s a very good form of protein conversion that requires zero form of extra energy, because insects are cold blooded creatures.”
Joanna Trewern, a specialist in sustainable diets and behaviour change at the University of Surrey, expects that, over the next five years, we will see brands experimenting with supermarket foods that contain processed insects. And the snacks aisle might be the first place they land.