In 2006, A United Nations report cited the livestock industry as one of the top three biggest contributors to today’s most serious environmental problems. What to do, then? Well, eat insects, as people have done for thousands of years. From the Roman aristocrats who loved their beetle larvae fatted on flour and wine, to the deep fried Thai zebra tarantulas (so reminiscent of hairy crabs) that are a regional specialty of the town of Skuon in Cambodia now, the eating of insects is a practice not limited by time nor space. The logic behind it is quite simple, really. Insects convert feed more efficiently, and rearing them requires far less space and water than livestock. Just look at these nutritional values, do the math, and go on a new food adventure!

Giant Water Beetles

Native to Southeast Asia and commonly eaten in the Northeast of Thailand, these beetles apparently taste like scallops. Deep fry them and eat them shell and all.

Mopane Worms

Southern Africa has a thriving multi-million rand Mopane worm industry, which looks set to grow even further. These caterpillars make a great addition to curries or tomato-based stews, or a nutritious snack on their own when freeze-dried.

Crickets

For the same amount of feed, you’d harvest three times as much cricket as beef, making it the obviously greener choice. When microwaved, crickets taste like shrimp chips. Alternatively, try your crickets as a chocolate covered treat.