A survey has found that young adults are the most open to consuming lab-grown meat and insects. With this in mind, there are opportunities for brands to provide appealing and appetising options to cater to these developing attitudes, helping people make more sustainable food choices.

The perceived ‘grossness’ of entomophagy has long prevented insects from becoming a regular part of diets around the world. But between a desire to broaden culinary horizons and concerns about the ethics and sustainability of eating meat, is the time right for bug-based cuisine to take off?

Morrisons is using insects, rather than soya, to feed its chickens in order to produce carbon-neutral eggs. As the supermarket looks to incorporate circularity into production lines, insects are becoming increasingly important in ensuring this happens, whether as food, or food for the supply chain.

Australians care deeply about the future of the environment and support brands that feel the same way. At Re, a bespoke cocktail bar in Sydney, drinks are crafted from recycled food waste without being preachy, standing ground as an ally of a growingly eco-conscious Australian market.