Insects have been a part of traditional cuisine for centuries in many parts of Asia.

In Southeast Asia, rural people still eat insects daily, including silkworm pupae, bamboo worms, locusts and cicadas. However, the movement of people to cities seeking economic opportunity and the globalization of Western diets has influenced perceptions of insects as food. 

To bolster rural regions and ensure traditions of insect-based cuisine continue, community-run social projects have been developed throughout Southeast Asia to provide the training, education and materials for community members to start small scale insect farms.

By participating in insect production, farmers are able to build self-sufficiency, supplement their income, and help uphold insect culinary practices in their regions.These projects also help bolster local communities and minimize rural depopulation.

Listen to the complete interview on Spotify.

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