Cricket farming vs. cattle farming
The risks associated with meat consumption
In 2015, a World Health Organization report warned of the risks associated with meat consumption, classifying meat as a carcinogen and red meat as "probably carcinogenic." This spotlight highlighted the harmful effects of overconsumption of processed meat.
The ecological and ethical consequences of animal production
In addition to its health impacts, animal production, in response to growing global demand, generates severe ecological consequences and raises ethical concerns regarding animal welfare. Every year, billions of pigs, 19 billion chickens, and 1.4 billion cows are raised, exacerbating environmental and health problems.
At the end of the production chain, meat is generally divided into two parts: the edible portion of the animal and the carcass. The opportunity cost assessment of a kilogram of meat incorporates the latter, but its subsequent valuation can be complex. Conversion rates vary depending on the species: chicken and pork exhibit higher conversion rates, reaching approximately 55%, while beef, traditionally associated with higher opportunity costs, has a lower conversion rate, estimated at only 40% (Sources: Nakagaki & De Foliart, 1991).
The environmental impact of the livestock sector
A little-known fact is that the livestock sector is responsible for 14% of global greenhouse gas emissions, roughly the same as the transportation sector. Its environmental impact is therefore considerable. Furthermore, livestock farming is a major contributor to the pollution of rivers, streams, and coastal waters through nitrogen and phosphorus runoff.
Deforestation and animal production
Furthermore, intensive cattle ranching is the primary cause of deforestation in the Amazon. At one time, 80% of deforested areas in Brazil were converted into cattle pastures. A football field of forest disappears every two seconds, an alarming statistic resulting from global deforestation. Despite their importance for the climate, biodiversity, and local populations, natural forests are frequently felled for agriculture or tree plantations, leading to disastrous consequences for the planet.
Food security: A challenge for the future
The definition of food security applies when all human beings have, at all times, the physical, social and economic opportunity to obtain food that meets their dietary needs and preferences for an active and healthy life (Dury & Fouilleux, 2011).
By 2050, the global population will reach over nine billion. Approximately 870 million will suffer from malnutrition due to food insecurity (van Huis et al., 2013). Finding a solution to this problem is therefore crucial. To meet the needs of this growing population, food production will need to increase by 60% (van Huis et al., 2013). Furthermore, the overall demand for animal protein is also expected to increase by 76% by 2050 (Alexandratos & Bruinsma, 2012).
The growing demand for animal protein
In high-income countries, the intake of protein from animal sources per person was 39g in 1961, 52g in 2011 and will be 57g in 2050. For low and middle-income countries, the intake of protein from animal sources was 9g in 1961, 20g in 2011 and will be 25g in 2050 (FAO, 2017).
Resources devoted to animal farming
Given the harmful environmental impacts of animal protein production, such a surge in demand is alarming. Indeed, nearly 70% of the world's arable land is used for livestock production, and 10% for growing the grain needed to feed them. Furthermore, livestock farming accounts for 18% of greenhouse gas emissions. Regarding drinking water, 8% is used for livestock farming (Seinfeld et al., 2011).
Insects: A solution for food security
Researcher Arnold van Huis argues that insect consumption by humans and animals could contribute to food security and be part of the solution (van Huis et al., 2013). Similarly, according to the FAO, one way to address the problem of human and animal food security is to consider insect farming (van Huis et al., 2013).
Insect farming: Accessible and ecological
Harvesting and raising insects requires little investment and is accessible to everyone, even the most disadvantaged. Furthermore, insect farming can be done on a small scale, thus offering income opportunities for both rural and urban dwellers. Entomophagy can therefore become a means of subsistence (van Huis et al., 2013).
Insects: A complete source of nutrition
In terms of their nutritional value, insects are rich in protein and contain all the essential amino acids, similar to animal proteins. Unlike plant-based proteins, which do not provide all essential amino acids in optimal proportions (with the exception of soy ), the nutritional composition of insects varies depending on the species, life stage, habitat, and diet.
Nutritional comparison between insects and meat
In general, they are also rich in fatty acids, fiber, and trace elements such as iron, copper, magnesium, manganese, phosphorus, selenium, zinc, and calcium. Furthermore, they contain antioxidants, vitamin B12, and are low in cholesterol, with favorable omega-3 and omega-6 ratios. For example, compared to 100g of cooked beef, 100g of roasted crickets have twice the protein, one and a half times the fat and calories, as well as 7g of carbohydrates, with a similar amount of iron and 12 times more calcium.
In short, 100g of roasted crickets is equivalent to about two cups, or 500ml, which is a significant amount compared to 100g of beef, making it a nutritional option to consider at mealtimes.
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