Edible Insects and Alternative Proteins: The Next Big Thing in Sustainable Dining

Have you ever considered eating insects for dinner?

While this might sound strange to many people, insects and other alternative protein sources may (or even should) soon become a regular part of our meals. Why? Because our current way of producing meat from cows, pigs, and chickens requires too much land, water, and energy for our growing population while damaging our environment.

Not convinced? Want to know more? Well, read on as in this article, we will explore:

Why we need to shift toward alternative protein sources
How edible insects can serve as a sustainable and nutritious option
What other alternative proteins are currently available in the market
What challenges need to be overcome for widespread adoption

At the end of this article, you will understand why alternative proteins are no longer just an option, but a necessity for our food future.

The need for alternative protein sources

So you might be asking yourself again: what's the need? Why should we change our eating habits when our current food system seems to be working fine?

Well, traditional livestock farming is putting massive pressure on our planet's resources. Farmers are clearing vast forests to create grazing land and grow animal feed, which releases stored carbon into the air. This expansion of farming land contributes significantly to deforestation: between 2001 and 2015, about 45 million hectares of forest were converted just for pasture.

The impact is staggering: research shows that livestock farming contributes 11% to 17% of all greenhouse gas emissions globally. What makes this particularly alarming is that even if we stopped all other sources of emissions immediately, our food system alone would push Earth's temperature rise beyond the critical 1.5°C level. Meat production by itself is expected to contribute 0.2-0.44°C of warming by the end of this century. And this isn't a problem we can ignore, as by 2050, meat consumption is projected to increase by about 90% as our global population approaches 10 billion.

To help reduce these emissions, scientists and food companies are exploring alternative proteins. One surprising option? Insects.

Edible insects: a sustainable and nutritious option

Insects might make you squirm, but they're already a normal part of diets for about 2 billion people worldwide. The most commonly eaten insects are crickets, mealworms (beetle larvae), and grasshoppers, which can be ground into flour for baking, turned into protein bars, or even eaten whole.

Believe it or not, these tiny creatures pack a serious nutritional punch. Crickets, for example, contain about 65% protein, which is more than twice the amount in beef. They're also rich in important nutrients like iron, vitamin B12, and omega-3 fatty acids. Mealworms provide similar benefits, with high levels of protein, healthy fats, and essential minerals.

What makes insects particularly promising is their efficiency. They convert low-protein feed into protein up to 25 times more efficiently than traditional livestock, with some species needing less than 2 kilograms of feed to produce 1 kilogram of protein. Unlike cattle that require large pastures, insects can be farmed vertically in compact spaces. They also need just one-eighth of the land needed for beef production, and can even be raised on organic waste, making them a highly sustainable protein source.

Don’t worry if you can’t see yourself eating some insects, though—they aren’t the only alternative to livestock for your protein needs.

Other alternative proteins in today's market

Here are other promising protein alternatives.

Plant-based proteins

Plant-based proteins are leading the way in meat alternatives. They require far less water and land to produce than animal meat, while proteins from peas and soybeans provide the nutrients we need. Today's products also solve the biggest challenge of plant proteins: taste and texture. Modern food science has made these alternatives taste and feel remarkably like meat.

You can find Impossible Whoppers at Burger King and both Impossible and custom veggie burgers at Red Robin. You can even find these alternatives in supermarkets either in dedicated plant-based sections or right next to conventional products—-plant-based meats in the meat aisle, and dairy alternatives in the dairy section—making it easier for shoppers to try these options.

Lab-grown meat

Lab-grown meat (also called cultivated or cell-based meat) represents a new approach to meat production. Instead of raising whole animals, scientists grow real meat from animal cells in special containers called bioreactors. The process starts with taking a small sample of animal cells through a simple biopsy. These cells are then placed in nutrient-rich environments where they multiply and develop into muscle tissue, which can be shaped into familiar products like burgers or nuggets.

While this technology is still in its early stages, it could offer real meat without the environmental impact of traditional farming.

Fermented proteins

Fermented proteins are emerging as an impressive alternative to meat. Through fermentation, plant proteins are broken down into forms that our bodies can use more easily, making them more nutritious than regular plant proteins. Take mycoprotein (like Quorn products), for example; it naturally creates meat-like fibers and provides all the amino acids we need, just like animal protein. The fermentation process also makes minerals like iron and zinc easier to absorb, while enhancing flavors and textures to make them more meat-like.

What makes these proteins particularly attractive is their environmental impact. Producing fermented proteins needs much less land, water, and energy than raising livestock. In fact, mycoprotein production creates 95% fewer carbon emissions than beef production. Already widely available in stores as tempeh, miso, and mycoprotein products, these alternatives offer a sustainable way to meet our protein needs.

Marine sources

The oceans offer protein alternatives through algae and seaweed. oth macroalgae (large seaweeds) and microalgae (single-celled algae) match meat in protein content - some seaweed species contain up to 47% protein, comparable to beef's 43%. Beyond protein, they pack essential fatty acids, vitamins, and antioxidants that meat doesn't provide. These nutritional benefits have made marine proteins an increasingly popular choice in today's market.

Air protein

Here's a fascinating alternative: protein made from air. The process works similar to brewing beer, but instead of using sugars, it uses gases from the air, mainly carbon dioxide and hydrogen. Special microorganisms convert these gases into protein in large fermentation tanks.

The result? A complete protein powder containing all nine essential amino acids, just like meat does.

This isn't science fiction—it's already happening. The process needs no farmland or sunlight; therefore, production can happen year-round in any location, regardless of climate or geography, making it a highly efficient way to meet growing protein demands worldwide.

Challenges and barriers to adoption

Despite the promise of these alternative proteins, several obstacles stand in their way. The biggest challenge? Getting people to change their eating habits.

For instance, many consumers still view insects as "gross," lab-grown meat as "unnatural," and likely are skeptical about proteins made from air. This "yuck factor" is particularly strong in Western countries where these alternatives are less familiar.

Alternative proteins also face practical hurdles. Most options cost more than traditional meat due to smaller production scales and new technologies. While plant-based burgers are becoming more affordable, options like lab-grown meat remain expensive to produce. Additionally, new protein sources must undergo extensive testing and receive government approval before reaching supermarket shelves—a process that can take years and be expensive.

However, as plant-based proteins have shown, these barriers can be overcome. As mentioned above, these products are now widely available, increasingly affordable, and accepted by many consumers. Their success provides a roadmap for other alternative proteins to follow as they scale up production and gain consumer trust.

Conclusion

Alternative proteins, like edible insects and plant-based options, offer a smart solution to the growing demand for sustainable food. They use fewer resources, produce less pollution, and can help feed the world without harming the planet. Whether it’s cricket flour, lab-grown meat, or protein from algae, these options provide the nutrients we need in a way that’s better for the environment.

Although some people may find the idea strange, attitudes are slowly changing as more products become available and affordable. With better awareness and support, alternative proteins can become a regular part of our meals. Making the switch to these options is not just about trying something new—it’s about securing a healthier future for everyone.

Isn’t that something worth doing?