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First name / Last name

Rose Wang

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Project Overview

Chirps Cricket Chips

Problem: Currently, the livestock industry produces 18% of global greenhouse gas emissions, more than all forms of transportation combined. It uses 70% of arable land in the world and 50% of the water in the U.S. Considering that the demand for meat is expected to double by 2050, we need an environmentally-friendly alternative protein source. Solution: Insects use 1000x less water and produce just 1% of the greenhouse gas emissions of cows, and they taste great. In fact, Americans are already eating insects! Cochineal is a red food coloring that comes from a beetle and is used in foods from meat to yogurt; peanut butter is allowed to contain 30 insect fragments per 100g. Studies have shown that Westerners are much more accepting of eating insects when they are in abstract forms, so we use cricket flour100% of the cricket ground up into flour that is 70% protein, looks like brown sugar and is added to foods as an ingredient. At Six Foods, we believe that six legs are better than four, and we are introducing insects to the Western diet as a sustainable food. We make tortilla chips with cricket flour, called Chirps. They are 3x the protein and ½ the fat of the leading potato chip. Plus, theyre non-GMO and gluten-free. We plan to eventually introduce more products with the hope of bringing insect meat onto store shelves in direct competition with beef, pork, and other meats. What excites us most about the introduction of insects is the potential for urban farming, one of the fastest growing trends in America. We want to create a demand for insect-based foods and source from urban cricket farms, a network that can 1) reduce food waste 2) utilize empty warehouses in economically depressed cities and 3) create new jobs.

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