Why we’ll all be eating bugs by 2030
A combination of environmental challenges and a new global appetite for sustainable food sources is making insect protein an increasingly viable alternative for animals and humans alike.
A combination of environmental challenges and a new global appetite for sustainable food sources is making insect protein an increasingly viable alternative for animals and humans alike.
We all know eating meat and dairy isn’t good for the planet, so to celebrate World Environment Day on June 5, ISRAEL21c made a special Tayim episode: roasted grasshoppers in zaatar oil.