In the face of major stressors to our food system—a burgeoning human population, emerging global middle class, historic droughts and conflict-related food shortages—the race is on to find alternative sources of nutrition to meet the needs of the next generation. One promising solution? Insects. They’re plentiful, packed with protein and vitamins, easy to farm and gentle on the environment. Crucially, they’re also tasty. But how do you inspire people to begin eating something new that they don’t even consider food? How do you transform curiosity (or worse yet, fear) into consumer demand? How do you design a new industry from the bottom up with supply chain and production efficiencies to deliver delicious insect-based products to the communities who need them most? Megan shares learnings and case studies from the forefront of the food revolution.