From pests to plates: Can insects play a role in diversifying our diets?

This reaction is common and often culturally shaped. Our love of black pudding, here in Ireland, is a prime example of how certain foods can be prized delicacies in one culture and off-putting in another. For those outside Ireland, the thought of eating pig’s blood might seem unappealing, yet black pudding has a proud place on Irish tables. This tells us that what we eat, and what we find palatable, is largely a matter of cultural context and perspective.

Now, imagine if crickets, mealworms, or grasshoppers could undergo a similar cultural transformation. With the growing need for sustainable food sources, insect protein is stepping into the spotlight as a nutrient-rich, environmentally friendly option to traditional meats. But what are the benefits?

The mighty nutritional profile of insects

Believe it or not, insects are nutritional powerhouses. Take crickets, these tiny creatures contain around 20 grams of protein per 100 grams — on par with beef and chicken.

Crickets are also a complete protein, meaning they contain all nine essential amino acids necessary for human health, making them an ideal alternative to other protein sources.

Mealworms, another edible insect, pack around 15 grams of protein per 100 grams and are loaded with essential minerals such as iron, potassium, and zinc — vital for energy, brain function, and immune health.

In addition, mealworms and grasshoppers are rich in B vitamins, which help boost energy and support the nervous system. And the good news doesn’t stop there: insects also contain heart-healthy omega-3 fatty acids, usually found in fish. This nutrient profile suggests insects could play a crucial role in meeting the world’s growing protein demands.

Insects have a unique ingredient: chitin, a fibre-like compound in their exoskeletons that may aid digestion. A recent study published in Nature Food suggests that chitin helps build a balanced gut microbiome, potentially improving immunity and overall well-being. In other words, insects may offer health benefits that go well beyond protein.

The environmentally friendly buzz

Beyond their nutritional perks, insects offer major environmental benefits. According to the United Nations, livestock farming is responsible for around 14.5% of global greenhouse gas emissions.

By contrast, insect farming requires significantly fewer resources. Crickets, for example, need 12 times less feed than cattle to produce the same amount of protein while producing only a fraction of the emissions.

Recent research from Wageningen University indicates that farming insects generates up to 100 times fewer greenhouse gases than pig farming. Moreover, insects can be raised on organic waste, providing an innovative solution to food waste. Imagine a system where vegetable scraps are converted into a high-protein, environmentally friendly food source.

Policy: Europe leads, Ireland follows?

The European Union has been actively supporting insect food, setting the stage for insects to transition from novelty to mainstream protein source. In 2021, the European Food Safety Authority approved mealworms and crickets for human consumption, signalling the first steps toward a legal framework for insects as food across Europe. These approvals fall under the EU’s Novel Food regulation, which governs foods without a long history of use in Europe.

The EU’s Farm to Fork strategy, part of the European Green Deal, has specifically highlighted insects as sustainable food options. However, while the EU provides general guidance, each country must implement these policies locally. In Ireland, insects remain more of a curiosity than a staple, though some products are starting to appear in specialty shops.

The 'ick factor'

Yet, even with this momentum, insects face a major obstacle — the ick factor. For many in Ireland, the idea of eating crickets or mealworms is unsettling. But if we’ve normalised pig’s blood in breakfast sausage, why not consider insects? Many insect-based products, such as protein bars and pasta made with cricket flour, blend seamlessly into familiar foods, bypassing the visual ick factor entirely.

Safety first: the regulatory landscape

While insects are packed with nutrients and easy on the planet, safety is another critical consideration. Like shellfish, insects can trigger allergic reactions in some people. For this reason, labelling and consumer education are essential. The EU’s Novel Food regulation has laid out clear safety guidelines to protect consumers, and Ireland’s Food Safety Authority is expected to adopt similar standards. Transparent regulations will make it easier for businesses to enter the insect protein industry, helping build consumer trust.

A streamlined regulatory framework would also reduce compliance costs for startups, allowing local insect businesses to grow. As demand for alternative protein sources rises, Ireland could support a homegrown insect farming industry to keep pace with global trends.

Scaling up: can bugs go big?

Currently, insect protein is more expensive than conventional meat due to the industry’s small scale and relatively new infrastructure. Without established supply chains or economies of scale, insect products carry a higher price tag than beef or chicken. Much like the rise of organic produce or plant-based meats, consumer demand will likely drive down costs. With a domestic supply chain for insect protein, including farms, processing plants, and distribution networks, Ireland could become a leader in this emerging sector and strengthen its food security.

The last bite

With climate change and food security concerns intensifying, edible insects might be the solution Ireland didn’t know it needed. They’re nutrient-packed, environmentally friendly, and, with the right policies, could become a regular feature in Irish diets. It may require a bit of courage to try insect-based foods, but the health and environmental benefits are hard to ignore. With support from policy, inventive recipes, and a willingness to rethink what’s on our plates, insects could go from oddity to ordinary in Irish kitchens.