If half the meat eaten worldwide was replaced by insects (think: crickets and mealworms), greenhouse gas emissions would be significantly reduced and farmland use would be cut by one-third, a new study shows. It's a radical new solution for tackling livestock effects on the environment, but the idea of eating insects for sustainability has been thrown around for years.
The study: Researchers at the University of Edinburgh compared how conventional meat production from cattle and chicken compared to the process of cultivating alternative meat sources, like insects, lab-grown meat and tofu. They found insects and tofu are the most sustainable and environmentally friendly options because they take up the least amount of land and require the least amount of energy to process.
Why it matters: In the US, insects are typically eaten for the "fear factor" or shock value, rather than their nutritional value. Continued research into the benefits of eating insects could change that, help the environment, and provide high-protein, sustainable alternatives to meat. After all, insects are common meals in other countries.