Edible insects and lab-grown meat are on the menu.

Although two billion people around the world regularly eat insects, consumers in the West have historically shunned them as a food source. But concerns about the environmental impact of food production are putting insects on the menu: they are rich in protein and more sustainable to produce than meats such as beef or pork. I predicted that insects would rise in prominence in 2021 for The Economist’s The World in 2021. Read the full story here.

Published in The World in 2021, 17 November 2020.