Six Legged Meat

The methane produced by cattle farming is more noxious to the environment in terms of global warming than the CO2 produced by all the world’s cars.

As the global population booms and demand strains the world’s meat supply, there is a growing need for alternatives to animal proteins.

Russell Beard travels to a research lab in the Netherlands where Marcel Dicke and his team are investigating the nutritional potential of insects, which produce nine times as much protein per kilo of feed than is yielded by livestock.

Russell is treated to his very first mealworm burger, courtesy of forward-thinking chef Johan Verbon at the experimental ‘Restaurant of the Future’. So is it just a matter of time before we are all tucking into six-legged meat?

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