Fried Insects Being Served On A Plate. Other Fried Insect Shots:

It sounds like the plot of a sci-fi movie: A future where instead of beef burgers or chicken nuggets, we’re munching on cricket tacos, mealworm pasta, and silkworm protein shakes. 

But here's the twist, this isn't a distant dream or dystopian fiction. It’s already happening, slowly but steadily, and not just in survival shows or remote villages. 

The conversation around edible insects is heating up, and the big question is: Are we all going to be eating bugs in the future?

Let’s dig in (pun intended).

Why the World Is Buzzing About Bugs

Before you cringe, let’s talk reality.

Feeding 10 billion people by 2050 is going to be tough. Traditional livestock farming already takes a massive toll on the environment. Cows, pigs, and chickens require land, water, and food—and they give us methane, deforestation, and greenhouse gas emissions in return.

Here’s where insects come in, and honestly, they’re pretty incredible:

They’re sustainable: Insects produce far fewer greenhouse gases than livestock. According to the FAO, crickets require 12x less feed than cattle, 4x less than sheep, and 2x less than pigs and broiler chickens to produce the same amount of protein.

They’re water-wise: A single pound of beef needs around 1,800 gallons of water to produce. Crickets? Around one gallon.

They’re efficient: Crickets convert feed into protein with superbug efficiency. They can be grown in vertical farms, in urban warehouses, or even in your backyard.

In other words, if we want a protein source that doesn’t wreck the planet, insects might just be our best bet.

Wait—Are Bugs Actually Good for You?

The short answer? Yes, they really are.

Insects are nutritional powerhouses. For example, 100 grams of cricket flour can provide:

  • Over 60g of protein
  • All nine essential amino acids
  • Iron, calcium, magnesium, B12, and even omega-3 fatty acids

Some studies even suggest insect proteins are easier to digest than animal protein. They’re also naturally low in carbs and high in fiber, especially if the exoskeleton is included (think: chitin, a kind of fiber that supports gut health).

So nutritionally speaking, they’re not just “good enough”—they’re actually better in some ways than what we’re eating now.

Bug-Eating Around the World (Spoiler: It’s Not Weird)

We tend to treat insect-eating like it’s something strange or “new,” but here’s a humbling truth: around 2 billion people already eat insects regularly. It’s part of culinary culture in Thailand, Mexico, Ghana, Colombia, South Korea, and many other countries.

In Thailand, street vendors sell crispy grasshoppers tossed in chili and lime. In Mexico, chapulines (roasted grasshoppers) are stuffed in tacos. 

In parts of Africa, mopane worms are sautéed and served like delicacies. This isn’t weird—it’s normal. It’s the West that’s late to the party.

But Will the West Bite?

That’s the real challenge, isn’t it? For many people in the U.S., Europe, and Australia, eating insects triggers a psychological “ick” factor. We’re used to seeing bugs as pests, not food.

But companies are catching on—and getting creative. Instead of offering whole roasted crickets on a plate, they’re blending insect proteins into familiar products like:

These "gateway" foods are key to shifting perception. If you don’t see the bugs, you’re less likely to be grossed out—and more likely to give it a try.

Who’s Investing in Insects?

Turns out, some very big names.

  • Robert Downey Jr. has invested in Ynsect, a company farming mealworms for animal feed and human consumption.
  • Tyson Foods, one of the largest meat processors in the U.S., has backed Protix, an insect protein startup.
  • The EU recently approved mealworms and crickets as "novel foods"—a big regulatory green light.

These investments aren’t charity—they’re business. The insect protein industry is projected to be worth $8 billion by 2030, and everyone wants in early.

What About Risks?

Good question. Like any food, insects aren’t risk-free.

  • If you're allergic to shellfish, you might also be allergic to insects.
  • Food safety is critical—contaminated insects could carry pathogens if not farmed properly.
  • Regulations are still catching up in many countries, so transparency and trust are key.

That said, companies entering the space are usually hyper-aware of this. Most follow strict safety standards, especially those selling on platforms like Amazon or in grocery chains.

So… Will We All Be Eating Bugs?

Not necessarily in the way you’re imagining. We’re probably not heading toward a future where every household has a cricket casserole on the dinner table.

But what’s much more likely is that insects will quietly work their way into the food system as ingredients—like how soy or whey protein appears in so many processed products today. You may never see the bug, but you’ll be benefiting from its protein, fiber, and sustainability.

Already, top chefs are experimenting with bugs. The Michelin-starred restaurant Noma in Copenhagen has served dishes made with ants. In Brooklyn, you can find cricket tacos at The Black Ant restaurant.

Final Thoughts

We’re at a crossroads. If we want to feed the future without frying the planet, we need alternatives. Insects might seem like an unlikely hero, but they’re quietly offering answers to some of our biggest food system problems.

Sure, the idea might still make you squirm. But ten years from now? You might be sprinkling cricket powder into your smoothie, munching on protein-packed bug chips during Netflix, and never batting an eye.

So the real question isn't "Will we all be eating bugs?"
It’s "How long until we don’t even notice we are?"