A Welsh farm’s insect restaurant promotes sustainable protein through bug-based dishes like the Bug Burger.

In Wales, Dr Beynon’s Bug Farm, home to Britain’s first edible insect restaurant, the Grub Kitchen, offers insect-based dishes like the Bug Burger—made from ground insects that mimic beef—alongside cricket snacks and insect pakoras, designed to ease people into trying sustainable protein. Founder Dr Sarah Beynon, an entomologist, promotes insects as a nutrient-rich, low-impact alternative to livestock, requiring far less land, water, and feed. The farm uses a blend called VEXo, combining insect and plant protein, and encourages gradual introduction through familiar foods. Australia has already approved three insect species for human consumption, reflecting growing global acceptance as the world seeks sustainable solutions to rising food demands.