It is easy to make a case for raising insects as a food crop, the farming industry done this sort of thing all the time for some pretty unsavoury byproducts. However, it is hard to persuade western consumers that it could be cool to include insects in their daily diet. In parts of the world where insects are on the menu, the trade is a local business, more local loop than long haul. Ironically, increasingly affluent countries such as China are pushing up their meat consumption and cutting back on traditional specialities.
Writing in Sustainable Production and Consumption 49, Dustin Crummett notes a lack of food industry research into plant or insect products that might challenge meat in the weekly shop. The head of the insect institute, Crummett draws on philosophy and religion for a lot of his work: but his disappointment is unmistakeable.
His frustration arises from the difficulty of making one meal ingredient replace another. His argument is simple: lower resource ingredients mean less costly food. However, the additional habitat requirements and changing user profile can add costs that were once disregarded by economists. Counting a price calculation differently does not necessarily mean something costs less, it just costs differently.
