The feature sustainable food documentary Bugs on the Menu was shot in four continents over two years. It is a comprehensive examination of entomophagy (aka: ‘bug eating’), from the perspectives of cultural traditions in Latin America, Africa, and SE Asia. Experts Dr. Arnold van Huis of The Netherlands (author of the UN report “Edible Insects”) and
Washington D.C.’s Sonny Ramaswamy of the USDA provide scientific analysis of this food industry revolution.
It also follows startup companies, such as Ontario’s Entomo Farms, Salt Lake City’s Shark Tank-winning Chapul, Boston’s female-led insect chip company Six Foods, Austin’s Hult Prize-winning Aspire Food Group, Vancouver’s famed Indian restaurant Vij’s, and Seattle’s celebrity cook, The Bug Chef. These and other restaurateurs, cricket farmers, scholars, and scientists are part of a movement to normalize insect eating in the west, as an alternative to accepted, but resource intensive proteins like chicken, pork, and beef.