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Entomophagy for the good of the planet

Consumers are increasingly interested in protein from insects and their products. Let's take a closer look at how this new way of eating is happening on the different continents.

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“The arrival of insects on our plates is inevitable, according to nutritionist Bernard Lavallée, because they are both good for health and less harmful to the environment than other forms of animal protein. The only obstacle to overcome for these little critters is that of fitting into North American and European food culture. "

Source: Radio-Canada

“On the environmental side, insects are the winners when compared to beef, pork, lamb and other common meats. If it takes eight kilograms of food to generate one kilogram of beef for consumption, the ratio is two to one for crickets, grasshoppers and the like. They also use less water and space and emit less greenhouse gases. "

Source: Radio-Canada

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