The 400 delegates at this year’s Oxford Farming Conference were treated to spice-seasoned insects as a pre-lunch taster.
Among the edible insect-based snacks offered to farmers were thai green curry crickets and barbecue flavoured worms.
Diana Spellman, managing director of catering service consultancy Partners in Purchasing, said the insects were “hoovered up” by farmers.
According to the UN, more than two billion people – about one-third of the world’s population – already supplement insects in their diet.
Ms Spellman told Farmers Weekly insects provided a more sustainable protein source than other meats and help solve world food shortages.
Watch the video of Farmers Weekly’s Philip Case eating curried insects.