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In “Edible insects: Future prospects for food and feed security,” a 200-page report published in 2013, the UN’s Food and Agriculture Organization (FAO) noted that “Western societies require tailored media communication strategies and educational programmes that address the disgust factor” of eating insects. Bug banquets such as Bugsgiving offer one such educational opportunity. Yoon, who considers himself an “Edible Insect Ambassador,” focused on creating a family-style menu of dishes. “Instead of just serving crickets in a bowl or a chip, I want to serve black ants and shrimp, composed dishes—cricket gougères,” he says. “Things that represent a dish that [will make people] go, ‘Oh, that looks like food to me.’” Research cited by the UN proves that this strategy works: “Years of experimental experience in the Netherlands and the United States have confirmed the effectiveness of bug banquets in overcoming the disgust factor,” reads the 2013 FAO report.

"We're on a mission to show the West that as well as having very strong sustainability and environmental credentials, they are also seriously tasty and shouldn't be overlooked as a great snack or recipe ingredient."Sainsbury's and EatGrub say insects are more popular than might be expected, with a survey finding that 10% of Britons have tried them and more than half of those have enjoyed them.

Eat Grub says dried crickets contain more protein per gram than beef, chicken or pork - with 68g of protein per 100g, compared to 31g of protein in beef.Edible insects are also said to be more sustainable than other meat, taking up less land and requiring less animal feed than livestock.

Food policy manager at WWF Duncan Williamson said edible insects could help reduce shoppers' carbon footprint.He said: "As the population increases, we urgently need to look at alternative protein sources to make the most of land available for food production."