EDIBLE INSECTS ARE THE FUTURE OF SUSTAINABLE FOOD!
EATING INSECTS MAY BE A BIT WEIRD, WE ARE HERE TO BREAK THAT TABOO!
WITH CRICKET FLOUR YOU WILL ENJOY THE MANY BENEFITS OF EDIBLE INSECTS WITHOUT EVEN REALISING YOU ARE EATING BUGS!
BESIDES BEING HIGHLY NUTRITIOUS, EDIBLE INSECTS HAVE AN EXTREMELY SMALL FOOTPRINT AND ARE EATEN BY MORE THAN 2 BILLION PEOPLE. SO, WHY SHOULDN'T WE BE EATING INSECTS?
CRICKET FLOUR IS A
Crickets are nutrient-dense, rich in complete protein, minerals, vitamins, essential fatty acids and natural antioxidants. In fact, gram for gram, crickets contain more protein than beef, more calcium than milk, more vitamin B12 than red meat, more iron than spinach, more omega-3 than salmon, more fibre than brown rice, more potassium than bananas and all 9 essential amino acids. Shouldn’t we call them a sustainable superfood?
HIGH IN PROTEIN
They have a protein content about two to three times higher than red meat. Crickets are a complete protein source, containing all the essential amino acids – the building blocks of protein that we can only get from what you eat. Crickets are an incredibly sustainable food!
HIGH IN VITAMIN B12
Vitamin B12 is a real powerhouse. It is crucial for a healthy immune system and brain. It is also involved in the formation of red blood cells and helps to create and regulate DNA. In other words, Vitamin B12 is highly recommended to boost your body's defences! Also, Vitamin B12 may improve your mood. Really. This vitamin plays a vital role in synthesising and metabolising serotonin, a chemical responsible for regulating mood. Getting enough vitamin B12 through your diet is crucial, especially if you are trying to reduce meat as it's not present in plant-based food (unless it's artificially added).
Vitamin B12 content in μg per 100g
INSECT PROTEIN IS A SUSTAINABILITY SUPERSTAR
What’s the biggest problem we are facing as humankind? Global warming. What's a significant contributor to climate change? Jonathan Safran Foer has no doubt: “Animal agriculture makes a 40% greater contribution to global warming than all transportation in the world combined.” So, if you had in your hands a protein source that requires only a tiny fraction of all the natural resources needed to produce traditional protein sources, that can be fed on bio waste, that can be farmed vertically and almost everywhere; would you start to consider it as food?
FEW GREENHOUSE GAS EMISSIONS
If cattle were a country, they would rank third in greenhouse gas emissions competing with the United States for second place.¹ Isn’t it insane? Cattle already have a dreadful impact and if the demand will continue to rise at this rate we won’t keep pace with it. One-third of the planet’s arable land² and one-fourth of all freshwater³ are already used by the livestock industry for growing feed and for grazing cattle. The good news is that crickets produce less than 0.1% of the greenhouse gases that cows produce⁴. Eating insects also means not emitting any methane at all. By the way, 1 ton of methane corresponds to 25 tons of CO2.
Greenhouse gases released per kg of live weight
1 – Gates Notes | Source: UNFCCC, European Commision, UNFAO
2 – Bland A., Is the Livestock Industry Destroying the Planet?, 2012, Smithsonian Magazine
3 – GreenQueen
4 – Food and Agriculture Organization of the United Nations; Oonincx et al., 2010 (Greenhouse gases); Miglietta et al., 2015; Los Angeles Times -water footprint project (Water); Oonincx and de Boer, 2012 (Land); Collavo et al., 2005 and Smil, 2002 (Feed)
Crickets require only 20% of the water that cows need to produce the same amount of protein. Taking into account the huge amount of water needed for forage crops, cows require a staggering amount of water. Insects obtain hydration directly from food and use significantly less water than vertebrate livestock! Also compared to vegetables, they are much more efficient thanks to their incredible protein content. Let’s shout this out: crickets are sustainable food!
smart land use
One-third of the planet’s arable land is already occupied by livestock feed crop cultivation¹ . According to the FAO report, each year, 13 billion hectares of forest area are lost due to land conversion for agricultural uses as pastures or cropland, for both food and livestock feed crop production. Traditional livestock is a major threat to biodiversity requiring immense portions of land that often is obtained by clearing the forest. Farming insects is a more efficient alternative, by far, as they can be farmed vertically and almost everywhere – people can farm them in their kitchens, using food waste such as fruit and vegetable scraps.
m2 per 1kg protein
Insects as food are eaten by more than 2 billion people around the world. Mexican people eat "chapulines", Colombian people eat "hormigas culonas", Thailandese people eat crickets, ants, water bugs. Palm weevil larvae are eaten in Nigeria, Papua New Guinea, Malaysia. In Japan the wasp larvae called “hachinoko” are cooked in soy sauce and sugar, and eaten as a crunchy snack. People eat insects because they like them and because they are nutritious food high in protein, fats, minerals, vitamins. Even top chefs all around the world such as Carlo Cracco, Alex Atala, René Redzepi include insects on their menus. What do Angelina Jolie, Zac Efron, Salma Hayek, Shailene Woodley, Nicole Kidman, Robert Downey Jr. and Justin Timberlake have in common? They love insect protein!
discover edible insects with our cricket snacks!
Should we start growing our food on Planet B? Or should we use the resources we already have? Against the backdrop of overpopulation, food and land scarcity, and climate change, insects as food are not the silver bullet but they surely could be a part of the solution as a sustainable alternative. Sustainable meaning that eating insects is a very efficient way to ever-growing global demand for protein. At Small Giants, we believe our idea of insect-based snacks with no visible insects is the ideal way to try them for the first time without feeling any ‘yuck factor’. We think that our snacks with cricket flour could really help towards a wider acceptance of insects as part of our daily eating habits.
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