In this episode of In the Business of Change we speak with Laura D’Asaro of Chirps Chips about why she and her co-founders decided to produce chips and other products from cricket flour.

Apparently, insects are the food of the future and the most sustainable protein available. Bugs use far fewer resources than the meat we usually eat, produce 1% of the greenhouse gas emissions as beef, and while cows take over 2000 gallons of water to make a pound of beef, it only takes about one gallon of water to make a pound of cricket flour.

How is she convincing consumers to make bugs their protein of choice? What challenges lie in the way?  What are the next cricket-infused products on their list? Listen to our podcast to find out more

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