Insect Diets a Viable Source of Nutrition and Sustainable Food Source

Edible insects are considered a high-quality source of protein, vitamins, minerals, fiber, and amino acids for humans, according to the FAO, which may be why 2 billion people outside of the US already eat them. This summer in Denver, Slow Food USA plans to explore insects as food during a Slow Meat Symposium, while this week a presentation by insects-as-food advocate Wendy Lu McGil brought insects to children at a public school in the area pushing crickets, grasshoppers, and worms as the protein food of the future. What does this say about the environmental issues of meat production and the world food shortage problem? We take a look at the case for edible insects, in this Lip News clip with Jo Ankier and Jackie Koppell.