Local Student Inspects Insects As Sustainable Source Of Protein

GENEVA, IL — In some countries, eating bugs is a normal part of life. In the United States, the prospect is not considered traditional, but one Geneva native is hoping to change that.

Adrianna Gonnella, a sophomore studying dietetics at Bradley University, researches insects as an inexpensive, sustainable source of protein. The student is completing the fact-finding as part of her four-year Arnold/Wheeler scholarship, which allows freshman and sophomores to research ideas one-on-one with a faculty mentor before completing the first steps of the scientific research process.

Food sustainability and insect protein are two areas of her research.

Gonnella was drawn to her major, in part, by her love of cooking and her family's Italian heritage, according to a Merit Page News release.

"I was really interested in sustainability and sustainable eating," the student said in a statement. "Then I stumbled upon an article and eating insects is one of the trending ideas for a more sustainable protein source. I just got more and more interested. A lot of people thought I was crazy, but I love to try new foods, and I love to cook too, so it all just kind of combined into one new interest."

Her mentor, Associate Professor David Olds, who teaches classes in areas including hospitality management and practices, was another factor in her decision to research the topic. The professor has been interested in edible insects for a while, the release said. The student's friends have also been supportive, albeit with a few reservations.

"A lot of my guy friends are more interested than my girl friends," the student said.

Over the summer, Gonnella worked at a Latin fusion restaurant, where she had the chance to sample crickets prepared as a snack by one of the chefs. The insect, typically consumed whole or ground into a powder, was "kind of weird," she said.

"The crickets weren't bad," she said, adding she can't see herself making insects a regular part of her diet just yet. "I guess since I'm not used to eating that as a snack, it was kind of weird. I could see myself eating chips as a snack. I can't see myself just being like, "Oh, I'm going to go grab some crickets.'"

Grasshoppers, ants and mealworms, often ground into flour, are also popular insect-type sources of protein. When cultivated, insects require seven times less land and 100 times less water than animal protein, according to the release.

Gonnella said insects also provide substantial nutritional value. When it comes to their taste, an important part of eating for most people, certain ant species taste citrusy and are used as crouton-style toppings for soups in certain areas of the world, the release noted.

"In other countries, you can buy [cricket powder] at a local market," Gonnella said. "Here, you're going to have to go looking for it or order it online."

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