In the year 2023, eating insects is no longer just a part of environmental activism, but is increasingly becoming a food item on the American dinner table. However, an important question looms: are consumers really ready for this change?

Despite the many widely recognized benefits of consuming insects for the health and sustainability of the planet, serving insects for dinner may still be a skeptical prospect for most children and their parents in the United States. While some may be bold enough to try yellow mealworm fritters at food festivals, it seems to be taking a while to get used to the idea of using them as a primary source of protein.

This notion makes sense from a sustainable development perspective. According to the Food and Agriculture Organization of the United Nations (FAO), global agricultural production would need to increase by about 70 per cent in order to meet projected population needs by 2050. Currently, about 80 percent of the world's arable land is used for livestock, yet livestock products meet only about 20 percent of global caloric needs.

Insects are rich in protein and minerals and are far less space-utilizing and energy-intensive than traditional livestock farming. It is estimated that insect farming uses about 50 percent less water and emits 75 percent less carbon than livestock farming.

However, despite these obvious advantages, the U.S. edible insect market is currently valued at only $30.9 million, according to recent data from Data Bridget Market Research. In other words, the U.S. edible insect market represents only 0.38 percent of the meat market. This is in contrast to U.S. beef sales of $30.6 billion in 2022 and total meat sales of $87.1 billion.

While there is still plenty of room for growth for edible insects in the U.S. market, the question at hand is: when will this shift occur and will it unfold quickly?

A recent YouGov survey revealed that only 18 percent of Americans would be willing to consume whole insects directly, while 25 percent said they would be willing to try foods with insect ingredients. However, while there are already a variety of edible insect products on the market, those who actually incorporate them into their daily diets still seem to be in the minority.

Despite the challenges, a number of entrepreneurs, environmental activists, and chefs have been working hard to promote the habit of Americans tasting insects and bringing this sustainable option to their tables. However, the market remains relatively small, and there are various cultural and legal challenges to contend with.

Gary Michael, founder of Farm2Me, says the market is very interesting; there are thousands of brands on Farm2Me, but only two edible insect products are offered on the site, one of which is designed for pets.

They found that, like other environmentally focused retailers, the edible insect market is still not fully mature. Insects are rich in vitamins and minerals, full of protein, fiber, and many potential climate benefits. However, one of the main challenges currently facing this sector is a cultural shift. At the same time, the U.S. Food and Drug Administration (FDA) has largely failed to regulate edible insects, which is one of the challenges facing the business.

According to law professor Laurie Beyranevand, if the FDA does begin to develop a formal approach to regulation, it will mean that the market is large enough to have caught the FDA's attention.

Although the market is still small, the edible insect movement has attracted the attention of chefs, environmental advocates and entrepreneurs from a variety of fields. They are calling for a shared recognition that consuming insects is not just a dietary choice, but a part of sustainability, science, and food production. Achieving this goal, however, will require a concerted interdisciplinary effort, including changing the way people think about eating insects.

Some prominent insect food companies have recently shifted to other products or closed their operations, but still show positive signs of growth. The edible insect movement is also supported by a number of chefs, entrepreneurs, and celebrities whose efforts may boost the field.

Although the size of the market has yet to expand, some companies are already focusing on an emerging market: insects as a source of feed for poultry and fish. This trend is considered sustainable because feeding animals with insects is more environmentally friendly compared to traditional feed.

Many manufacturers have already ventured into this market, using insects as raw materials for animal feed, pet food and fertilizers. This sustainable farming method not only reduces the demand for land but also helps in reducing carbon emissions. In this sector, companies like Innovafeed and Ynsect demonstrate the wide range of applications for insects.

Although whole insects are not yet commonly consumed in the United States, pet food or livestock feed with insect ingredients seems to be more popular. Insect powders and similar products could be an opportunity to push insect consumption into the mainstream, but it remains to be seen whether they will actually gain acceptance at the dinner table.

As concern for the preservation of the planet grows, the outlook for edible insects becomes more optimistic. While there are still many cultural and legal hurdles to overcome, insect farming offers a viable option to improve the health of the planet. In order to achieve long-term success with edible insects, interdisciplinary collaboration and sustained effort are essential.

Perhaps in the near future, we will see more innovative dishes featuring insects on our dinner tables, a change that will become part of the way humans approach food.