Insects are one of the world’s most promising yet under appreciated protein sources — offering a path to more sustainable, nutritious, and even delicious food systems. While eating bugs is common across many cultures, most Western societies have yet to embrace the practice.

For those who didn’t grow up with insects on the menu, the world of edible bugs is a fascinating new discovery. Entomophagy — the practice of eating insects — often comes up for people exploring topics like:

• Supplementing their diet with protein, vitamins, and fiber

• Finding alternatives to meat

• Combating global food insecurity

• Exploring the future of animal feed

But entomophagy is just the beginning.

The insect industry spans everything from fine-dining dishes and sustainable livestock feed to waste management, fertilizer, circular agriculture, biodiversity support, natural medicine — and even space travel.

If you’re new here and just want the basics, you’re in the right place. Below, we’ve answered some of the most common bug-curious beginner questions. If you want to know how various bugs taste, read How to Eat Bugs. 

The insect industry is expansive — and it’s not just about eating bugs. Insects play a growing role in everything from sustainable livestock feed and fine-dining menus to premium fertilizers, waste reduction, circular agriculture, and even natural medicine. They’re being explored as solutions for soil health, functional foods, biodiversity conservation, and yes — even space travel.

Insects are a highly sustainable food source. Most insects require fewer resources — including land, water, and feed — to raise than other protein sources, while producing significantly fewer greenhouse gas emissions. Many species have an extremely efficient feed-to-body-mass conversion ratio: since insects are cold-blooded, they require less feed per unit of body weight than traditional livestock. Plus, we can consume the entire insect, minimizing food waste.

Nutritionally, insects are powerhouses. They’re excellent sources of both macro and micronutrients, including protein, fiber, iron, zinc, and calcium — often in higher concentrations than conventional meats. Pound for pound, many edible insects offer protein levels comparable to beef or chicken, with the added benefit of whole-body consumption, including the nutrient-rich exoskeleton.

And last but not least — insects are delicious. Or at the very least, not “gross.” Humans have eaten insects for thousands of years, and today, over two billion people around the world include insects in their regular diets.

Why bugs? The better question might be: why not bugs?

Insects have been part of the human diet for thousands of years — and nearly 2 billion people still eat them today. Why? Because they’re efficient, nutrient-dense, and deeply woven into the natural food web.

Our current food system, especially in the West, is broken. We scaled industrial agriculture for speed and volume, but left circularity and resilience behind. We feed landfills instead of insects. We rely on synthetic fertilizers that destroy soils, antibiotics that harm gut biomes, and monocultures that weaken biodiversity.

Nature already has a better model — and insects are at the center of it.

Bugs are keystone species, meaning entire ecosystems rely on them. Scaling insect agriculture is one of the most impactful climate solutions we have. It’s not futuristic — it’s fundamental.

Insects can help us:

• Convert food waste into high-quality protein and healthy fats

• Produce frass (insect poop + exoskeleton + microbes) that restores soil

• Improve biodiversity — in both soil and guts

• Reduce reliance on synthetic fertilizers and pesticides

• Support sustainable aquaculture, poultry, and pet food industries

• Improve local and global food security

• Close the protein gap — sustainably

Want the numbers? Compared to cows, insects need 12x less feed, produce 100x less CO₂, and require 1000x less water. And nutritionally? Crickets beat beef in protein, iron, calcium, fiber, and more.

Still hesitant? That’s okay. Fear and curiosity are closely related — both are emotions of passion. Bugible exists to turn that fear into fascination. To transform disgust into deliciousness.

We don’t just want you to accept change — we want you to be excited to taste it.

Who in their right mind (and over the age of five) would eat bugs?
You might call it gross — I call it one of the most fascinating marketing challenges of our generation.

Take sushi. Less than 40 years ago, most Americans balked at the idea of eating raw fish. Some even called it barbaric.
Today? It’s a multibillion-dollar industry. All it took was a little rebranding, a gateway roll (hello, California Roll), and time.

The same potential exists for edible insects.

In 2013, the United Nations released a report titled Edible Insects, urging the global community to consider entomophagy — the technical term for eating insects — as a sustainable solution to food insecurity, population growth, and environmental strain.

This isn’t just a novelty. It’s a movement. And it’s growing — one curious bite at a time.

Think bugs aren’t on the menu? Think again. Nearly 2,000 insect species are recognized as edible around the world — and that’s just what’s been officially documented. From beetles and caterpillars to bees, ants, grasshoppers, and crickets, humans have been enjoying insects for centuries.

In North America, crickets and grasshoppers lead the way in edible insect farming and food innovation. But unless you’re a skilled forager (and even then), it’s safest to eat bugs that are specifically raised for human consumption by reputable producers.

Pro tip: If you have a shellfish allergy, be cautious — insects share similar proteins and may trigger a reaction.

It’s possible — but not always safe. Bugs farmed specifically for human consumption are generally safer than wild insects, as they’re raised in clean, controlled environments and are free from pesticides.

Insects caught in fields often feed on crops treated with heavy pesticides or herbicides, which can make them unsafe to eat. Bugs found in forests tend to be less exposed, but foraging always carries some risk.

If you do choose to forage, never eat insects you can’t confidently identify, and always cook them thoroughly. Roasting, boiling, or frying can help kill harmful microbes, but won’t remove chemical contaminants.

TL;DR: Unless you’re an expert forager, stick to bugs raised for human consumption by reputable producers.

Bugs are rich in complete proteins, meaning they contain all nine essential amino acids your body needs. On average, edible insects are made up of 67–98% digestible protein, with up to 96% of that protein composed of essential amino acids — comparable to or even better than traditional meats.

Many edible insects also offer healthy fats, including omega-3 and omega-6 fatty acids like linoleic and α-linolenic acid. They’re packed with key micronutrients too — especially iron and zinc, which are among the most common global nutrient deficiencies. In fact, per 100g, most edible insects contain more iron than beef.

And let’s not forget the bug shell — the exoskeleton contains chitin, a type of insoluble fiber that supports gut health and digestion.

TL;DR: Insects aren’t just protein-packed — they’re a nutrient-dense, fiber-filled superfood.

While insect consumption varies across cultures and regions, you don’t need a passport to enjoy edible bugs. Thanks to the rise of insect-based products, it’s easier than ever to find tasty, high-quality options wherever you live.

Online retailers ship edible insects around the globe, and many products are now stocked in health food stores, international markets, and even mainstream platforms like Amazon.

🛒 Want to try some yourself? Check out Bugible’s curated list of reputable places to buy bugs online: bugible.com/shop

Insects are often described as “flavor vehicles” — they soak up the taste of whatever seasoning or marinade they’re paired with, while adding their own savory, umami-rich crunch.

That said, each insect also has its own distinct flavor. In general:

• Crickets and mealworms are nutty, earthy, and sometimes mushroom-like

• Grubs and larvae (which are higher in fat) tend to have a rich, meaty flavor

• Scorpions and locusts are often called the “shrimp of the land” for their slightly seafood-y taste

• Black ants contain formic acid, giving them a sharp, sour, lemon-pepper zing

This is just a taste of the diverse and delicious world of insect flavors — and there’s so much more to explore.

There are over 2,000 known species of edible bugs — and many more still waiting to be discovered. Each one has its own unique, beautiful flavor profile, just waiting to be explored.

Imagine a friend who paints stunning artwork — but only in red, pink, and yellow. Her work is lovely, but one day you show her the full rainbow: blues, greens, purples, silvers, and beyond. Suddenly, her creative world expands.

That’s where we are in the culinary world. Chefs have an impressive palette of ingredients, but insects add an entirely new spectrum of flavors — and yes, bugs can be delicious.

Some of the world’s top restaurants already agree. Noma, consistently ranked among the best in the world, has featured bugs on its menu for years. In France, fine dining includes snails (escargot), which aren’t so different from bugs. And surprise — you’ve probably been eating insects without knowing it! Tiny amounts of insect matter are legally permitted in processed foods like peanut butter, ketchup, and chocolate bars. Honestly, they might even make those foods more nutritious.

Here’s another fun fact: insects are small enough that they quite literally are what they eat. Feed your crickets mint? They’ll taste minty. Bananas? They’ll pick up a sweet, fruity flavor. We’re only just beginning to understand how customizable bugs can be as ingredients.

When it comes to flavor, most bugs fall into three general categories:

1. Nutty & Earthy – like crickets and mealworms, which often taste like seeds, mushrooms, or toasted nuts

2. Seafood-like – such as locusts and scorpions, which can resemble crab or shrimp

3. Meaty & Savory – sago grubs, for example, are sometimes called the bacon of the bug world

The possibilities are wide open — and we’ve barely scratched the surface.

Insects, like any other ingredient, can be cooked in countless ways — boiled, roasted, fried, ground into flour, or even baked into cookies.

If you’re starting with live insects, it’s recommended to first euthanize them humanely. The most common method is to place them in the freezer for 2–3 hours, which puts them into a dormant state before death.

From there, here are a few common preparation methods:

• Boil or roast raw insects directly over a flame

• Oven roast at 200°F for 1–2 hours

• Fry or sauté in oil, with your favorite seasonings

Many edible insects sold online come dry-roasted, meaning they’re ready to eat as-is. You can snack on them straight from the bag or give them a quick fry or flavor boost to enhance the taste.

Dry-roasted insects also have a longer shelf life than raw or fresh insects — often called “wet” insects in the industry.

Want to get creative? Insects can also be ground into powder or flour, perfect for adding protein to breads, cookies, and other baked goods.

Not everyone understands wine. Not everyone understands entomophagy.
But everyone understands passion.

Wine has a unique way of turning the everyday into something extraordinary. It connects casual consumers with the poetic world of food lovers. It’s a bridge — inviting people to speak the language of flavor, curiosity, and adventure.

In food marketing, there’s a concept called framing — the idea that how we position something changes how it’s perceived. Wine is often framed as luxurious. When a dish is paired with wine, it becomes elevated. Even moldy cheese suddenly sounds gourmet when you say it has “notes of cherry” alongside a Pinot Noir.

Wine doesn’t just taste like grapes — it tastes like apple, vanilla, spice, smoke, even charred tobacco. The more you taste, the more your palate grows. The world of flavor opens up.

That’s the lens we invite people to view edible insects through: not fear, not disgust — but exploration.
Like wine, bugs are full of subtlety, surprise, and stories. You just have to taste them.

It’s a nuanced question — and one I’ve explored in depth before (read my original post here: https://bugible.com/2016/04/11/should-vegans-eat-insects/).

People adopt plant-based diets for many reasons: animal welfare, environmental protection, or personal health. But if the ultimate goal of a vegan lifestyle is to reduce harm to animals, then a strictly plant-based diet may not be the perfect solution we assume it is.

Here’s the basic dilemma: Vegans don’t eat animals. Insects are animals. Therefore, vegans shouldn’t eat insects.

Simple — but maybe too simple.

Consider this:

• Each year, untold numbers of sentient animals are unintentionally killed in the growing and harvesting of crops — including mice, rabbits, moles, squirrels, birds, deer, and yes, insects.

• Farmers deploy pesticides and other deterrents to protect crops, killing billions of insects and small mammals.

• Mechanical harvesters unavoidably destroy entire ecosystems, shredding the homes (and bodies) of countless living creatures.

In fact, the number of animals harmed to grow some plant-based foods may exceed the number that would be harmed by raising a small quantity of insects for human consumption.

To be clear: this isn’t a condemnation of veganism. It’s an invitation to reexamine what it truly means to reduce harm. With insects as a nutritious, efficient, and scalable food source — and with growing evidence that many insect species may not possess the same level of sentience as mammals — a new ethical option emerges.

If fewer total animals are harmed by replacing some plant-based calories with insect-based ones, should we consider that path?

This is the vegan’s dilemma. Not because it betrays values – but because it asks us to live them more deeply.

From overpopulation to climate change, biodiversity loss to global hunger — our species is facing challenges that demand adaptation.
Sometimes that means confronting what we fear or misunderstand. Sometimes, that means tasting it.

Bugible exists to help people not just accept change — but get curious about it.
Like Bill Nye made science fun, and Neil deGrasse Tyson made astrophysics feel accessible, Bugible is here to make nutrition, sustainability, and the future of food interesting.

We open minds by opening mouths — replacing fear with fascination, disgust with delight.

I’ve spent over 15 years advocating for insect agriculture under the Bugible banner, and I relish every chance to put that antennaed hat back on. Insects aren’t a fringe solution — they’re already part of the global food system. We just need better stories, fewer stigmas, and a little more courage at the dinner table.

I love new experiences — and few things compare to watching someone try an edible insect for the first time and be pleasantly surprised. If this blog doesn’t pique your curiosity… well, my friend, your curiosity might just be tragically un-piquable.

Entomophagy is the technical term for the practice of eating insects.

While the word specifically refers to insects, it’s often used more broadly to include arachnids (like tarantulas and scorpions) and even myriapods (like centipedes). So if you’re snacking on a crispy critter with legs, it probably falls under the entomophagy umbrella — even if it’s not technically an insect.