Whether the idea of entomophagy (the human consumption of insects) strikes you as disgusting or delicious, this probing, humorous documentary will challenge the way you think about food from soup to nuts. With the Food and Agriculture Organization of the United Nations estimating that, by 2050, a world population of nine billion will require a 70% increase in food production, the idea that bugs may become a crucial part of our diet has been gaining slow but steady traction. Enter the Insect Project, created by the nonprofit Nordic Food Lab to "investigate food diversity and deliciousness."
Director Andreas Johnsen follows the Lab's boisterous lead chef Ben Reade -- who will literally eat anything -- and his intellectual sidekick, lead researcher Josh Evans. They make for fascinating guides as they travel the world, learning from cultures that already know what a sustainable delicacy critters can be.