Facts and figures on the powerful potential of edible insects

Facts and figures on the powerful potential of edible insects

Project Explorer educational video

Project Explorer educational video

Researching hormigas culonas (ant bottoms) in Bucaramanga, Colombia

Researching hormigas culonas (ant bottoms) in Bucaramanga, Colombia

WHY crickets?

Although some may think of eating insects as the future of food, it is not new. Here in America, Native Americans relied on them as an important part of their food supply and over 80% of the world currently eats insects as a part of their diet.

Delicious: Crickets tend to have a nutty, earthy flavor.  When paired with complementary ingredients like in Seek Snack Bites, they are the perfect healthy crave-worthy treat.  Try one and see.

Nutritious: Insects are high in protein as well as calcium, iron, omega-3 fats. They have 2x more protein than beef, more calcium than milk and all 9 amino acids. Eating well never tasted so good.

Smart: Crickets can be raised in almost any climate or environment, and they require less land, water, feed and energy than traditional protein sources and release almost no methane gas. To raise, 1 kg of protein it takes 1,500 g of feed for crickets, compared to 10,000 g for beef. This same amount requires virtually no water for crickets compared with 22,000 Liters of water for beef. 



At Seek, we are committed to using edible insects as a platform to educate youth of all ages on sustainability, global culture and science via interactive workshops and webcasts.

To book an in-class or digital lesson for students of all ages, please contact info@seek-food.com.   For more information on speaker inquiries, please visit here.    

Previous Collaborations:

Cricket Shelter, Crickets: From Cradle to Plate Event

Project Explorer, Edible Insects Educational Video 

School of Doodle, Insect Ice Cream Sundae Workshop



It is estimated that there are over 2,000 insects currently eaten around the globe.  Seek is on the hunt to uncover these incredible food sources to educate others on their viability as a food source and encourage cross-cultural understanding.