Why crickets? Because crickets blend perfectly into our recipe, with their delicate, soft, and nutty flavor. That’s also why they have been on the menu in Asia, Latin America and Africa for centuries.
Crickets are also incredibly nutritious. They deliver a high dose of top-quality protein, contain all essential amino acids, and are an excellent source of vitamin B12, iron, calcium and magnesium.
Global meat production accounts for 15% of global greenhouse gas emissions, 25% of fresh water consumption and seizes 75% of the total agricultural area, at the expense of forest. We should do better if we do not want to make our planet an unlivable sauna.
The good news: crickets are incredibly efficient. They convert feed into protein 25 times more efficiently than cows, emit 60 times less greenhouse gases and consume 300 times less water.
And it gets even better. The KRIKET crickets are grown in an urban farm in the heart of Brussels on leftovers from the food industry. They help prevent valuable nutrients from being wasted, playing a key role in the local circular economy.
For us it comes down to this. Crickets make you think about what you eat - and why. They are a testament to the diversity of the edible landscape around us.