To provide an effective response to climate change, we have to reduce the methane emissions of the meat industry. These currently account for 50% of global greenhouse gas emissions. For this we need protein-rich food alternatives. Insects represent an excellent choice. This also has to do with another characteristic that is vital for sustainable management: They are highly resource-efficient. Insects can be bred using far less water and land than is required for meat production.

Whilst travelling around the world I tried the wide range of insect snacks available in Asia. Back in Germany, I wondered whether it may not be possible to make the delicious and very healthy insects popular in Europe as well. My long-standing friend and business partner Baris Özel was very enthusiastic about the idea. I used my bachelor thesis to investigate the subject in greater detail. The significant ecological and nutritional advantages of food made from insects became so clear to me that I resolved to develop the Bux Burger. 

We are absolute pioneers. That has great advantages, but it also poses difficulties. For instance, in some cases the infrastructure and industrial facilities first have to be developed. There is also work to do in preparing the market in some respects. A huge amount of people are interested in sustainable, healthy and ethically sound food. However, that doesn't mean that they immediately think of insects.

Intelligent developments must drive the shift to sustainable economics. If we produce with a high degree of resource efficiency, we can do sustainable business without having to put a brake on consumption. Insects fit the bill exactly – they fulfil all of the demands one might make.

This year we have managed to enter the Dutch market successfully. We want to build on that and also enter the Belgian market. We are also working on new products and doing some careful recruitment to expand our team.

Interview: Beatrix Boldt