Watch Bugs on the Menu

"Bug on the Menu" is a feature-length documentary released in 2016 that explores the concept of entomophagy, the practice of eating insects. The movie examines the history of insect consumption throughout the world, with a particular focus on cultures where it has been a part of their dietary habits for centuries. It goes on to explain why entomophagy is re-emerging now as a potential solution to global food security issues and environmental challenges.

The movie is directed by Ian Toews and features interviews with a number of experts including biologists, anthropologists, agriculture specialists, and chefs. The interviews are interspersed with footage of people preparing and eating different kinds of edible insects.

The movie opens with a statement of the problem: the world population is growing and with it comes increased demand for food. However, traditional farming methods have serious environmental implications such as deforestation, water depletion, greenhouse gas emissions, and soil erosion. The movie presents insect farming as a viable alternative to traditional farming due to its small environmental footprint: they require less water, land, and feed than traditional livestock.

The documentary then takes us on a journey through time and space to introduce us to the different cultural traditions of insect consumption. In the forests of Mexico, fried ants called chicatanas are considered a delicacy. In Thailand, crickets are deep-fried and eaten as a snack. In Kenya, locusts swarms are harvested and eaten as they offer a sustainable protein source. Meanwhile, in Japan, silkworm pupae are a popular street food.

While the notion of eating bugs may be considered taboo in Western societies, the movie presents them as a healthy alternative source of protein. Insects are rich in protein, fiber, and vitamins, and are low in fat and calories. In fact, they may be a healthier protein source than traditional livestock, particularly because they are less likely to be fed hormones and antibiotics. Edible insects also contain all nine essential amino acids, making them a complete protein source. It is said that one cricket contains as much protein as a steak, with far fewer environmental impacts.

The movie raises ethical concerns about consuming insects, particularly because it may seem unfamiliar or unappetizing to many. However, it questions whether it is truly any different from eating other animals, and highlights the cognitive dissonance of Western societies that are happy to consume cows, pigs, and chickens, but are hesitant to add bugs on the menu. It asks the viewer to ask themselves why it is acceptable to eat one animal but not another.

The documentary also highlights some of the challenges that arise from introducing entomophagy as a solution to global food security. It ends with a call to action, stating that the future of food lies in changing cultural attitudes towards insects, and working together to develop sustainable and scalable methods of insect farming.

Overall, "Bugs on the Menu" is a fascinating and engaging documentary that presents a challenging and alternative perspective on food and farming. It offers a compelling argument for the inclusion of insects in our diets, and asks us to think critically about the environmental and cultural implications of what we choose to eat.

Bugs on the Menu is a 2018 documentary with a runtime of 1 hour and 18 minutes. It has received mostly positive reviews from critics and viewers, who have given it an IMDb score of 7.1.