If it were simply a matter of sustainability, nutrition, and edibility, insects would
already be a part of the Western diet. Many require fewer resources to rear and
have a lower environmental impact than conventional livestock (1). Many are
also highly nutritious (2), and are celebrated for their high gastronomic value in
much of the world (3). The main barriers to their consumption in the West are
psychological, particularly disgust and a lack of knowledge of their hedonic
potential (4,5). The Western palate simply does not know how delicious insects
can be.