Despite the fact that interest in sustainable food alternatives is at an all time high, most people in the West continue to be reliant on traditional agricultural practices, hooked on a steady yet often unbalanced stream of chicken, beef and pork. While the concept of consuming creepy crawlies may seem strange and repulsive to some, this idea (technically known as entomophagy) provides a great source of protein and nutrients to over two billion people worldwide.
A positively charming documentary, director Ian Toews treks across the panoramic vistas of Zimbabwe, Mexico, and Cambodia to explore cultures in which entomophagy is already commonplace. Bugs on the Menu also presents a fascinating insight into a new generation of innovative start-up companies and entrepreneurs like Entomo Farms, the Shark Tank-winning Chapul, the all female-run insect-chip company Six Foods and esteemed celebrity cook The Bug Chef, who work to introduce a delectable myriad of insect-based dishes to Western cultures.
Capturing the infectious optimism of a movement who passionately believe that entomophagy may just be the key to solving global food issues, Bugs on the Menu offers engaging insights into this new food revolution aiming to ameliorate some of the hunger in the world by placing mites squarely on the menu.
Bugs on the Menu
By 2050, it’s estimated that the world's population will exceed nine billion people. In the face of dwindling resources and the ravages of climate change on the global food industry, many of the world’s inhabitants face serious food instability.
Presenting a visually lavish feast for foodies, but also consumers of food everywhere, Bugs on the Menu asks us to reconsider the dietary choices that many of us take for granted every day; presenting a prescient and informative study on the health and environmental benefits of introducing bugs into our diets and the growing movement to start putting insects on our menus.