By Mandy Oaklander
April 22, 2015

Environmentalists and foodies alike have been hailing bugs as the future of eco-friendly protein. That’s great news for chefs and bug scientists with a taste for insects, including Marcel Dicke, an ecological entomologist at Wageningen University in the Netherlands who gave a 2010 TED talk called “Why Not Eat Insects?” (His dish of choice: dragonfly larvae.)

But recent news that eating crickets might not be as sustainable as we thought—they can’t, it turns out, survive on a diet of straight food waste—hasn’t dampened Dicke’s enthusiasm for insects as the future of food. “Different insect species have different feed requirements,” he says. “The fact that several large insect farms have recently been set up in the U.S., South Africa and the Netherlands—using organic side streams—shows that insects can be reared on such substrates.” Crickets, and 2,000 species of their insect friends, are currently being consumed around the world, Dicke says, and can make “a very good contribution to a sustainable food security.”

So we went to celebrity chefs and bug enthusiasts for advice on the tastiest way to prepare them.

Contact us at editors@time.com.

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