The wooden table is laden with an appetising array of food – brownies, avocado on toast, pesto pasta and chips.Yoon is a chef-turned-edible insect ambassador with his organisation, Brooklyn Bugs, promoting the normalisation of insects as part of the human diet. He has spent the morning in the intimate kitchen of Sydney’s Bush restaurant – who have kindly let us borrow it – cooking this feast.
He is not the only one exploring this phenomenon. The global edible insect industry is growing rapidly, with the worldwide market expected to reach $1.4 billion in value by 2023, according toSome of Joseph Yoon’s dishes include cricket pasta with mealworms and cricket chips.The report estimated there are more than 2100 insect species eaten by two billion people from 130 countries, including 60 native insect species traditionally consumed by First Nations peoples in Australia.
Yoon admits insects are not for everyone but says the best way to get people interested is by getting them to try dishes they are familiar with and “bug-ifying” them. Europe and the United States have the highest insect consumption in the Western world, with more than 400 insect-related businesses. These regions have some of the most consumable species of insects, the CSIRO report notes.
“If we were going around the world saying ‘we are doomed, we must eat bugs to conquer this climate change catastrophe’, then that dogma and rhetoric would fall flat, and we wouldn’t have this interest.
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