via BBC:
In a small room near the Alps in northern Italy, containers filled with millions of crickets are stacked on top of each other.
Jumping and chirping loudly – these crickets are about to become food.
The process is simple: they are frozen, boiled, dried, and then pulverised.
Here at the Italian Cricket Farm, the biggest insect farm in the country, about one million crickets are turned into food ingredients every day.
Ivan Albano, who runs the farm, opens a container to reveal a light brown flour that can be used in the production of pasta, bread, pancakes, energy bars – and even sports drinks.
Eating crickets, ants and worms has been common in parts of the world like Asia for thousands of years.
Now, after the EU approved the sale of insects for human consumption earlier this year, will there be a shift in attitudes across Europe?
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