You have heard it multiple times - insects are good for the environment. Actually, insects have the nutritional benefits of meat , fish and rye bread and a climate-impact similar to plants. This combination of high nutrition and low CO2-emissions is what makes a food sustainable.
Insects are very efficient at converting input (feed and water) into protein that we can eat. Since they are cold-blooded and reproduce quickly, their so-called feed-conversion ratio is much lower than other animal protein sources.
Even when comparing to some plant protein sources insects can be argued to be more sustainable. Soybeans for instance take up a lot of land and require large amounts of water, whereas insects can be farmed vertically.
You have probably seen this before, but we love putting the benefits together, so they visually make sense.
Here we can compare the CO2 and the feed to other livestock. As you can see, insects require surprisingly little feed and water and they produce a minimum of CO2 in the process, compared to beef for example.
Our insects are grown in big vertical farms, which means that we can ‘store’ a lot more insects in a small place, compared to cows or pigs that take up more space and more feed. All in all insects are a lot more efficient to produce in a lot of aspects.