UK markets closed
  • FTSE 100

    6,695.07
    -20.35 (-0.30%)
     
  • FTSE 250

    20,596.91
    -196.81 (-0.95%)
     
  • AIM

    1,195.31
    -2.78 (-0.23%)
     
  • GBP/EUR

    1.1237
    -0.0044 (-0.39%)
     
  • GBP/USD

    1.3684
    -0.0046 (-0.34%)
     
  • BTC-GBP

    24,377.90
    +2,173.36 (+9.79%)
     
  • CMC Crypto 200

    659.36
    +49.37 (+8.09%)
     
  • S&P 500

    3,841.47
    -11.60 (-0.30%)
     
  • DOW

    30,996.98
    -179.03 (-0.57%)
     
  • CRUDE OIL

    51.98
    -1.15 (-2.16%)
     
  • GOLD FUTURES

    1,855.50
    -10.40 (-0.56%)
     
  • NIKKEI 225

    28,631.45
    -125.41 (-0.44%)
     
  • HANG SENG

    29,447.85
    -479.91 (-1.60%)
     
  • DAX

    13,873.97
    -32.70 (-0.24%)
     
  • CAC 40

    5,559.57
    -31.22 (-0.56%)
     

Forget I’m a Celebrity – it’s good to eat bugs

Letters
·1-min read
<span>Photograph: ITV/Rex/Shutterstock</span>
Photograph: ITV/Rex/Shutterstock

As well as the ecological impact of using non-native insect species in this year’s I’m a Celebrity… Get Me Out of Here! (If bugs escape I’m a Celebrity ‘they could cause severe problems’, says Chris Packham, 26 November), let’s not forget the damaging impact that the show has on the perception of entomophagy – the practice of eating insects.

It may be a hit with viewers, but this carnivalesque treatment of entomophagy, whereby contestants retch at the thought of eating a cockroach milkshake, is outdated, offensive to the millions of people globally who consume insects as part of their diet, and an obstacle to achieving part of a healthier and more sustainable food system. Insects contain almost 80% less saturated fat than the equivalent meat protein and it takes just 1-10 litres of water to produce high-welfare edible insect protein, compared with 22,000 litres to produce the equivalent weight of intensively farmed beef.

I conducted the first academic study in the world where school-aged children were invited to taste insect protein and learn about the benefits. What I found was not horror or disgust when students tried their bug bolognese, but requests for extra portions and a desire to make more sustainable food choices.
Dr Verity Jones
University of the West of England