Insect protein can support robust aging and fight climate change

When we think about the future of food, it is unlikely that crickets, meal worms or field horses. But believe or not, insects can simply be one of the most promising answers to two enormous global problems: feeding growing (and aging) population and fight climate change.
When the population of the world is heading towards 10 billion until 2050We will need a lot more food – especially more protein.

In Ireland, where Our research It was based, it has even more because our population is getting ancient. Older adults need more protein to keep health and independent as aging, but often they Don’t eat enough.

At the same time, we must also take care of the planet. Production of classic protein sources, such as beef, pork and chicken, uses a lot of soil, water and energy – and Creates many greenhouse gases.

So where do insects fit?

Insects are full of high quality protein. They also contain good fats, vitamins and minerals, such as iron and zinc. Some species are the same nutritiousIf not more than chicken or beef.

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Moreover, there are many more balanced. They need very little space, water or food to grow, and produce much less greenhouse gas emissions. For example, crickets need 12 times less feed than cattle to produce the same amount of protein.

This makes them a great option for countries such as Ireland, which wants to reduce environmental impact, while providing robust food for everyone, including older adults, who need additional protein to prevent muscle loss and fragility.

Despite all good things about insect protein, most people in Ireland do not run out of eating a cricket sandwich. I conducted research projectLeaded by Sarah Mae Crosse, Aoife Finlay and Sarah Dooley, who checked what Irish adults think about eating insects. We discovered that although some people are open to this idea, many still say “not thanks”.

Main reasons? Zabieś, fear of the unknown and not knowing how to cook or prepare them. People are also worried about taste and texture. One of the participants said: “It’s just strange – it makes my stomach rotate”, while another admitted that he would not be “as long as I see no protruding legs.”

A growing appeal

The method of serving insects also makes a huge difference. People are much more likely to try insect protein when it is ground to powder and Added to foods that they already likeLike protein powders, pasta, bread or hamburgers. In this form, this is another ingredient and no longer looks like a mistake.

Education is another huge factor. When people find out how insect protein can facilitate the environment and support robust aging, they are more willing to do so. In our focus groups, some participants changed their mind after hearing about the benefits. “I did not realize that it is so high in protein or that it is good for the planet,” said one. “I will try now, especially if it tasted good.”

Introducing more people with insect protein not only not only made it tasty – it’s also about trust. Clear principles and standards of food safety from the government can facilitate people feel more confident, trying something fresh. In addition, supermarkets and food producers must make these products simple to find and inexpensive.

Schools, universities and social groups can also play a huge role. Cooking shows, taste tests and Educational campaigns It can make insect protein seem less strange and more similar to bright choice of thinking. When more and more people try these dishes and share their experiences, the idea of ​​eating insects can go from disgusting to normal.

This may take some time, but insects can become an essential part of the Irish diet. They are good for our health, especially when we age, and are also good for the planet. The key is to facilitate people understand the benefits, overcome the “ICK” factor and find ways to enjoy them in everyday meals.

Thanks to the proper mix of learning, education and bright marketing, we can soon chew on insects powered by insects.