Changing Culinary Paradigms: Embracing Insects as the Future of Food
Have you ever contemplated extending the concept of Meatless Mondays to include “Black Fly Fridays” or “Scorpion Sundays”? Renowned New York City-based chef Joseph Yoon is on a mission to transform the way we perceive these tiny creatures. He believes that insects have the potential to be not only delicious but also a nutrient-dense and sustainable dietary choice.
Yoon’s culinary journey with insects began four years ago as part of an art project. Today, he stands at the forefront of an initiative aimed at redefining our relationship with these often-dismissed creatures. As the executive director of Brooklyn Bugs, an organization advocating for edible insects, Yoon is fervently working to showcase the diverse flavours and benefits of insects as a culinary choice.
“Insects are absolutely fascinating,” enthuses Yoon. He points to their astonishing diversity and crucial role in maintaining ecosystem balance and biodiversity. With over 2,100 edible insect species worldwide, each boasting unique flavours such as nutty, citrusy, cheesy, and coconutty, Yoon aims to introduce people to the rich tapestry of options for cooking and consuming insects.
A selection of whole and powdered insects from Yoon’s pantry 
Known as a whip spider, this is actually an amblypygid, not a true spider. It can’t produce silk and has no fangs, but it can attack with its pedipalps (the appendages near its jaws) if threatened. This is just one of the impressive array of unusual insect ingredients that Yoon has access to. 
“There are over 2,000 types of edible insects with wildly different flavor profiles, textures, and functionality,” says Yoon. Pictured, black ant guacamole. 
Cicada noodles – Yoon describes Cicada noodles as “one of my all-time favourite insects, if not my favourite.” 
Cicada and tofu with cricket green goddess dressing 
This egg is topped with crickets. According to a UN report, crickets need six times less feed than cattle, four times less than sheep, and half the feed needed by pigs and broiler chickens to produce the same amount of protein. 
Grasshopper caramel popcorn. Insects are regularly consumed by an estimated 2 billion people and could be a way to feed the planet more sustainably, if more Westerners can be persuaded to eat them. 
As a self-styled edible-insect ambassador, the chef believes these can be a nutritious and tasty addition to our diets — like this locust asparagus dish. 
“What I’m trying to do, is be able to present people with this wonderful cornucopia of flavors, textures, and ideas of how to cook with edible insects,” says Yoon. Pictured, Yoon’s Manchurian scorpion sesame rice ball. 
This tempura tarantula with purple potato puree is one of the bug-based creations from New York City-based chef Joseph Yoon. He is executive director of Brooklyn Bugs, an organization that wants to normalize the use of edible insects.
While insects are a regular part of the diets of approximately 2 billion people, a sense of disgust often accompanies the idea of consuming them in many Western countries. The challenge of feeding a burgeoning global population in a sustainable manner has never been more pressing. As land and oceans face overexploitation, the United Nations Food and Agriculture Organization (FAO) projects that food production must nearly double to support the anticipated 9 billion inhabitants by 2050.
The environmental toll of conventional food production is undeniable, with livestock contributing 14-17% of manmade greenhouse gas emissions. However, insects provide a sustainable alternative. Crickets, for instance, require significantly less feed than traditional livestock to produce equivalent protein, according to the FAO.
Yoon is determined to shift Western perceptions of edible insects from “ew” to “yum” to alleviate the environmental strain caused by conventional food production. He asserts, “To normalize edible insects around the world, particularly right here where I live in America.”
For those intrigued but unsure about how to incorporate insects into their diet, Yoon provides practical suggestions. “You don’t have to think about making a new dish with a new ingredient,” he explains. “If you like making fried rice, add crickets. Add cricket powder to cheese sauce for mac and cheese.”
Yoon joins a growing league of insect proponents who seek to revolutionize Western attitudes. In 2012, entrepreneur Patrick Crowley introduced the Chapul Cricket energy bar, fortified with cricket flour, to the United States. Meanwhile, Next Millennium Farms, an edible insect farm, launched in Canada in 2014.
The trend is gaining traction globally. In 2019, the International Platform of Insects for Food and Feed revealed that approximately 9 million Europeans consumed insect-based products. This number is projected to surge to 390 million consumers by 2030.
As Yoon aptly phrases it, “Can one bug make a difference? Can one human make a difference?” His dedication to normalizing insect consumption serves as a reminder that even the smallest efforts count. By incorporating edible insects into our diets, we hold the power to effect substantial change, one delicious and sustainable meal at a time.
