In this episode of Sustainability Champions, I speak with Francesco Majno, Co-Founder and CEO of Crické Food, and Champion of Insect Proteins.
To facilitate our growing populations and to reduce the waste, inefficiency and the negative environmental impacts of meat farms, we need alternative proteins. On this podcast, we’ve already spoken about highly technical solutions like plant-based and cell-based meats, and now we’re looking at a different approach.
To solve global problems, we need to think radically and be open to a wide variety of strategies. And that’s where we see that insects are a sustainable alternative protein. In fact, up to two billion people around the world eat insects as part of their regular diet. So what’s the easiest way to popularize this idea in countries where this is not common?
Crické Food produces crackers made with cricket powder and flour, making a hyper-sustainable, protein-rich and nutritious snack for anyone. Crickets and insects, in general, are both a great source of protein and environmentally-friendly. When compared with cows, crickets require 0.05% the amount of water, 7.5% the amount of land, and they emit 1% the amount of greenhouse gas. Additionally, they contain almost twice the amount of protein as beef and are rich in vitamins and iron.


In this episode, we talk about the challenges of getting beyond the taboo of eating insects in Europe and North America, other insect cuisines we can expect in the near future, and the efficiencies insects could bring to our food system. If you want to try Crické Crackers, you can order them on their website linked below (currently only in Europe)!


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Website: https://crickefood.com (https://crickefood.com)
Instagram: https://www.instagram.com/crickefood (https://www.instagram.com/crickefood)
Facebook: https://www.facebook.com/crickefood (https://www.facebook.com/crickefood)
Twitter: https://twitter.com/crickefood (https://twitter.com/crickefood)


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Hosted by Daniel Hartz
Sustainability Champions
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