Source: The Scientist Magazine
Insects can be produced more sustainably and with a much smaller ecological footprint than vertebrate livestock. They are very efficient at transforming a wide variety of organic matter into edible body mass. For example, cows consume 8 g of feed to gain 1 g in weight, whereas insects can require less than 2 g of feed for the same weight gain. This is partly due to the fact that insects are poikilothermic, or “cold-blooded,” and thus use less energy to maintain body temperature. This efficiency reduces the amount of animal feed needed to generate the same amount of “meat,” cutting the amount of water used for irrigation; the area of land dedicated to growing food for livestock; and the use of pesticides that can be expensive, harmful to the environment, and pose a risk to human health.
Additionally, many insects, such as flies, crickets, grasshoppers, and beetles, can consume agricultural waste or plants that humans and traditional livestock cannot. By converting biomass that is not consumable by humans into edible insect mass, insects don’t compete with the human food supply, as do vertebrate livestock such as cows and chickens, which are primarily fed with grain and corn.