Around two billion people around the world already eat insects on a regular basis - so why do so many feel squeamish at the the thought of incorporating bugs into our diets? The world is facing a food crisis, and entomologist Dr Sarah Beynon believes a more sustainable future involves farming insects for food. Sarah runs The Bug Farm and Grub Kitchen with her chef husband Andy in the UK’s smallest city, St Davids in Pembrokeshire. Bug burgers made with grasshoppers and meal worms, and carrot-and-cricket cake all feature on the menu in the restaurant. The farm, which is also a research and education centre, wants to show visitors the importance of bugs and how we can produce food efficiently and sustainably. For example, did you know that without midges we wouldn’t have chocolate?
Jimmy chats to Sarah about environmental issues with the agricultural industry, and what needs to be done for a greener future.
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