Global industry leaders in the edible insect movement
"We refuse to live in a world where food and nutrition security abound, and we have the Audacity, Skill,
Passion, Ingenuity, Rebelliousness, and commitment to Excellence to do something about it."
It is our aim to increase the supply of edible insects and to make them accessible as a way to
address food and nutrition insecurity with a global perspective.
We believe that insects are the protein of the future, and technology has the power to
bring this extraordinary tradition to the world. Our commitment to relentless innovation, radical
rethinking, and superior nutrition is what makes our technology best-in- class.
We use pioneering technology (including robotics and automated data-collection) to farm insects
that have the protein quality of meat and the environmental footprint close to plants.
Precision Farming: From Hatch to Harvest
We put the “precision” in precision-farming by deploying proprietary sensor technology and
internet-of- things to capture real-time data on our insects from hatch-to- harvest. We apply
complex modeling simulations and analytic approaches to our data to optimize our techniques
and take our farming technology to new heights. We are working towards implementing zero-waste systems throughout
our farm to ensure we adhere to our rigorous standards of sustainability.
Insects have been consumed globally for millennia. This is because they are considered delicious and
nutritious in many cultures. Insects are eaten by people at all ranges of the socioeconomic spectrum,
and are considered delicacies in many countries.
According to the United Nations Food and Agricultural Organization (UN FAO) Insects are consumed by
over 2 billion people in over 80% of the countries around the globe. More than 2,000 species have
reported to be edible and it is likely that many more of the 1 million plus species will be categorized as
edible in the future. (source: UN FAO, Edible insects: future prospects for food and feed security, 2013)
From grasshoppers and ants in Mexico to fried locusts in Thailand, caterpillars in Africa and waterbugs in
China, insects are a normal part of the food culture in many countries. We are starting to see an increase
of insect consumption in the western world. From cricket flour in consumer packaged goods to whole
insects showing up on restaurant menus, people are rapidly embracing the idea of this ancient practice
having a place at the modern table.
Making insect consumption part of a normal diet can radically impact food security and sovereignty.
Because of efficient feed conversion ratios, we can divert food away from livestock and directly to
people, while improving health with access to nutritious forms of protein, all while reducing impact on