Insect Protein Boosts Healthy Aging, Fights Climate Change
When we think about the future of food, it’s unlikely that crickets, meal worms or grasshoppers come to mind. But believe it or not, insects might just be one of the most promising answers to two big global problems: feeding a growing (and ageing) population and fighting climate change. As the world’s population heads towards 10 billion by 2050 , we’re going to need a lot more food – and especially more protein.
In Ireland, where our research was based, this matters even more because our population is ageing. Older adults need more protein to stay healthy and independent as they age, but often they don’t eat enough of it .
At the same time, we also have to take care of the planet. Producing traditional protein sources like beef, pork and chicken uses up a lot of land, water and energy – and creates a lot of greenhouse gases .
So, where do insects fit in?
Insects are packed with high-quality protein. They also contain good fats, vitamins and minerals like iron and zinc. Some species are just as nutritious , if not more so, than chicken or beef.
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Even better, they’re much more sustainable . Insects need very little space, water, or food to grow, and they produce far fewer greenhouse gas emissions. For example, crickets need 12 times less feed than cattle to produce the same amount of protein.
This makes them a great option for countries like Ireland which wants to cut down on its environmental impact while still providing healthy food for everyone, including older adults who need extra protein to prevent muscle loss and frailty.
Despite all the good things about insect protein, most people in Ireland aren’t exactly rushing out to eat a cricket sandwich. I led a research project , conducted by Sarah Mae Crosse, Aoife Finlay and Sarah Dooley, which looked at what Irish adults think about eating insects. We found that while some people are open to the idea, many still say “no thanks”.
The main reasons? Disgust, fear of the unknown and not knowing how to cook or prepare them. People also worry about taste and texture. One participant said: “It’s just weird – it makes my stomach turn,” while another admitted they’d be okay with it “as long as I don’t see any legs sticking out”.
The way insects are served also makes a big difference. People are much more willing to try insect protein when it’s ground up into a powder and added to foods they already like , like protein bars, pasta, bread, or burgers. In this form, it’s just another ingredient and it doesn’t look like a bug anymore.
Another big factor is education. When people learn about how insect protein can help the environment and support healthy ageing, they’re more likely to give it a go. In our student-led focus groups, some participants changed their minds after hearing about the benefits. “I didn’t realise it was so high in protein or that it’s good for the planet,” one said. “I’d try it now, especially if it tasted okay.”
Getting more people on board with insect protein isn’t just about making it tasty – it’s also about trust. Clear rules and food safety standards from the government can help people feel more confident about trying something new. Plus, supermarkets and food producers need to make these products easy to find and affordable.
Schools, colleges and community groups can play a big role too. Cooking demos, taste tests and education campaigns can make insect protein seem less weird and more like a smart, forward thinking choice. As more people try these foods and share their experiences, the idea of eating insects could go from gross to normal.
It might take time, but insects could become an important part of the Irish diet. They’re good for our health, especially as we get older, and they’re good for the planet too. The key is helping people understand the benefits, get over the “ick” factor and find ways to enjoy them in everyday meals.
With the right mix of science, education and smart marketing, we might all be munching on insect powered protein foods before long.
Catherine Norton receives funding from government funding, research council grants and industry.
With thanks to Sarah Mae Crosse, Aoife Finlay and Sarah Dooley, undergraduate students at the University of Limerick, who conducted this research.