If you do, it might not be a problem. it might be the solution.
As the climate crisis intensifies and food systems are under growing pressure, edible insects are stepping up as a viable, sustainable and nutritious alternative.
And they’re no longer a fringe idea.
The EU has approved insect-based flours for both human and animal consumption.
Research confirms their high protein, fat and energy content.
Their production requires less surface area used, less water and emits fewer emissions than traditional livestock.
So how are they being used?
– Cricket flour in pasta, bread, and biscuits
– Mealworms in protein bars and snacks
– Insect protein in aquaculture and pet food
At Social Bugs, we’re not just asking what’s on your plate — we’re asking how it got there, who benefits, and how this shift can support a more just and inclusive food system.
Want to challenge your perspective on food, sustainability and innovation? Start with a bug.
