Sustainable food production in the face of the challenges of climate change requires a rethinking of the ways in which we produce, distribute and consume food. Faced with this scenario, one of the main concerns in food production, especially those rich in protein, is the amount of land and water required to produce tons of meat to feed a growing population.
The exploitation of soils and the way in which all this has affected climate change is one of the main arguments why research on new sources of protein has been oriented towards other sources that have greater sustainability, specifically, that take up less space and less water to produce. Different researchers have pointed out that faced with the probable scarcity, human beings have two options: suffer the scarcity and die, or adapt to new ways of feeding. Under this paradigm, much research has suggested that one of the most sustainable sources of protein lies in the consumption of insects.
Insects are an excellent source of protein and although in some regions of Mexico they are part of the heritage of what is culturally classified as edible, the truth is that for a large part of the population the consumption of insects is not appetizing, or at least, it is a curiosity to try, but not a serious consideration in changing the diet from insect protein. Different investigations have inferred that one of the barriers to incorporating insects into the diet probably lies in their appearance, which is why today insect-based flours have been developed in different countries of the world to produce protein-rich pasta. , cookies, shakes and even hamburgers.
However, the behavioral change necessary to incorporate insects into the diet responds to social and anthropological factors that are complex to discern. It is not so easy to incorporate “new” foods that are outside the cultural imaginary of what is edible and what is not edible with which a person was socialized. Even some studies, such as one conducted on Swedish students, have shown that although some students showed a real awareness of sustainability and the impact on climate change, acceptance of this alternative protein source was difficult. In addition, the vegetarian students also did not openly accept the consumption of protein sources derived from insects.
This example shows how “rational” and “irrational” behaviors go beyond ideological convictions. Behavioral changes sometimes require the reprogramming of deeper processes. Through food innovation, forms of use of these protein sources can be developed that may be more attractive to consumers, such as their use as additives, powders and other forms of presentation. What is complex is that even in these “hidden” forms of presentation of insects, when a person knows that the content of the product is made from insects, this in itself implies resistance. The use of this more sustainable form of food requires then, multidisciplinary studies to be able to cross the barriers of acceptance in people, which are not only reduced to the reasons, but also to the anthroposocial components of what is constructed as something edible. through multiple generations they will adopt these ways of eating in order to survive.
Food and society columnist
POINT AND HOW
Food and society columnist. Gastronaut, observer and foodie. She is a researcher in sociology of food, nutritionist. She is president and founder of Funalid: Foundation for Food and Development.