By Callie McBride

It’s no secret that the world population is continually on the rise. Just look at any Starbucks on a Monday morning, the 4 train on a weekday at 5:30pm, or even your local DMV. In all seriousness, the world is constantly expanding, which calls into question how accommodating our planet is to such growing numbers. As plants, animals, and the nearly 7.1 billion people on this earth currently share worldly resources, the prospect of more of each becomes daunting. How will we feed and nurture all living things on planet Earth 10 or 20 years from now, when we struggle to do so today?

There just may be a solution, but its a little buggy. According to the Food and Agriculture Organization (FAO), entomophagy, the practice of eating insects, could be the answer to our food supply worries. In fact, they estimate that currently 2 billion people in the world already munch on insects as part of their daily diet: fried locusts in Thailand and beetle larvae in Australia, for example. Okay, if that grossed you out, don’t worry. Think of it as less of a scene from “Survivor” and more of an off-beat but healthy snack, like Seaweed Snacks.

In the newest information pamphlet, “Edible Insects: Future Prospects for Food and Feed Security”, constructed just this year, the FAO of the United Nations is crediting edible insects for their nutritional value, environmental impact, economic improvement, and betterment of livelihood throughout the world. The FAO states that locusts contain loads of iron, even more so than beef. Eating insects could also positively affect our environment, as insects require only 2 pounds of food to  make 1 pound of bug meat, a huge difference from the 8 pounds of food that cattle need to make 1 pound of meat. This means more food for everyone!

If you still aren’t convinced, think of our funky food history. As humans, we went from eating real and wholesome foods like fruits and vegetables from the earth, to highly processed and refined white foods such as bread, cheese, and sugar. A healthy take on food is certainly back on trend, with an emphasis on all natural and organic foods grown straight from the ground. Those carrots you love to munch on were picked out of soil, and so would a grasshopper, should such an item fall into your palate!

The trend, which may seem strange, isn’t all that new. San Francisco restaurant La Oaxaquena serves up toasted grasshoppers, known as “champulines“, and the Audubon Insectarium in New Orleans offers insect cooking demos and tastings-mealworm salsa, anyone?

This new global topic may open the doors to controversy, as people with food allergies or preferences may not stomach the idea. For instance, how would a vegan approach the prospect of eating insects? Does she set them apart from animals, or group them all together? Moreover, would a health-conscious person only be struck with eating insects that have been deep-fried and salted? There are many questions that arise with such a lofty proposition, but we can certainly expect answers as the need for food security continues and a solution is sought after.

For more information, visit FAO.org and search “edible insects”.