Insects: A Pathway to Food Sustainability and Artistic Inspiration
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Chapter 1: The Fascination with Insects
Insects have long been overlooked, yet entomologist Marcel Dicke urges us to appreciate their significance in ways we often neglect.
Dicke, a professor at Wageningen University, has dedicated his career to advocating for the inclusion of insects in our daily lives. He organizes lectures and festivals to highlight the remarkable aspects of these creatures, including a record-setting event focused on insect consumption. His research delves into how insects can benefit humanity, particularly as an environmentally friendly food source and a celebrated element in artistic expression.
His groundbreaking studies revealed that when plants are under threat from insects, they emit chemical signals to attract predators of those pests. This pivotal finding has opened new avenues in the study of plant-animal relationships. In recognition of his contributions, Dicke received the esteemed NWO Spinoza award in 2007.
In a compelling TEDGlobal talk in 2010 titled "Why not eat insects?", which has garnered over 1.5 million views, Dicke advocates for the idea of raising insects as a nutritious food source that is also gentle on the environment. His persuasive approach may explain why he is also a self-taught authority on the role of insects in art, making him an ideal commentator for the GroundWork Gallery's exhibit, Bugs: Beauty & Danger.
We had the opportunity to reconnect in Oxford after his TED talk, and I asked him about his prediction that by 2020, insect consumption would be commonplace.
Dicke responded, “I was overly cautious in 2010. By 2014, insects were already being sold in Dutch supermarkets, with locusts and mealworms available for consumers. Moreover, the use of insects as a food source has dramatically expanded globally. In April 2020, the European market formally approved insects for sale across all 27 member countries, and by January 13, 2021, mealworms were officially permitted as human food.”
There is currently a surge of investment in insect farming for human consumption and livestock feed across Europe and other regions, including the United States and China. One Dutch company focusing solely on feed even had their facility inaugurated by the Dutch king last June, who highlighted the importance of this practice for sustainable agriculture.
Section 1.1: The Safety of Farmed Insects
When discussing the consumption of insects, Dicke emphasizes the importance of farmed insects over foraged ones. “We should avoid wild insects due to potential toxicity and ecological concerns. Just like with mushrooms, it’s crucial to know what’s safe to eat. Additionally, with the decline of insect populations, we shouldn’t encourage wild harvesting. Instead, we can cultivate them similarly to crops or livestock."
Subsection 1.1.1: Insects for Human Consumption
For human consumption, we primarily cultivate locusts, crickets, and mealworms. Beyond selling whole insects, companies are innovating with insect-based products, such as protein-enriched flours ideal for baking and pasta. This approach helps to normalize the idea of insects as food by incorporating them into familiar products.
The black soldier fly larvae are particularly valuable in livestock feed, as they can thrive on a variety of organic waste, including by-products from food production. This method not only recycles waste but also offers an eco-friendly alternative to traditional feed sources like soy.
Section 1.2: Ecological Benefits of Insect Farming
Dicke explains the ecological advantages of insect farming, particularly through a project in Kenya that aids smallholder farmers. “By utilizing their waste streams to produce black soldier fly larvae, farmers can rear their own livestock feed. This initiative is not only sustainable but contributes to restoring fish biodiversity in areas like Lake Victoria, which has faced overfishing.”
The waste generated from insect farming also serves as an excellent soil amendment, improving crop health and productivity. In experiments, the use of this organic material has led to significant enhancements in plant growth and interactions with pollinators.
Chapter 2: Insects in Art and Culture
"The Joy of Eating Insects" explores the cultural significance of insect consumption and its acceptance in various societies.
Dicke’s passion for insects extends to their representation in art, stemming from his lecture series on entomology. Noticing a lack of specialists in this area, he began cataloging insects in artworks, which evolved into a database of over 4,500 pieces.
His observations reveal how different art movements feature insects, enriching our understanding of their cultural implications. “Insects can be beautiful, and appreciating them requires a closer look,” he notes.
In his TED talk, Dicke shared experiences of eating insects in China, emphasizing that insect consumption is a norm for a majority of the global population. However, he acknowledges the challenges presented by cultural biases, especially in light of the COVID-19 pandemic.
"Should we all be eating insects?" dives into the potential challenges and benefits of integrating insect-based foods into Western diets.
Dicke asserts that transitioning to farmed insects can help mitigate ecological issues while providing a nutritious food source. “Shifting away from traditional livestock farming to insect farming not only reduces our ecological footprint but also protects wildlife habitats.”
As we explore the future, Dicke’s work in Colombia with ex-combatants aims to establish sustainable livelihoods through insect farming, illustrating the potential for this practice to foster peace and recovery.
This interview originally appeared on www.groundworkgallery.com on January 12, 2021, as part of the gallery's ongoing exploration of the intersection between art, science, and environmental sustainability. Follow GroundWork on Instagram for updates: @groundworkgallery.