>>reporter: here at the restaurant of the future, a food science research centre, chef johan verbon is preparingsome insect dishes, like worm pasta pesto garnished with fried grasshoppers. >>verbon: elderly people and people my age, on their 40's, they don't like insects and some people will try, but children love them. especially the grasshoppers and we just dry roast them. they like it. >>reporter: novelty aside, insect meat makes sound economic and environmental sense. 10 kg of feed would produce9kg of locust meat but just 1 kg of beef. >>huis: insects are cold-blooded so they don't need to feed themselves to maintain their body temperature sothere are much more efficient in converting what they eat into meat. and also green house gases, livestock is responsible for 18% of all greenhouse gas emissions in the world. so those edible insects, they produce much less, almost nothing of greenhouse gases. >>reporter: animal welfare is also a powerful driver, the intensive farming of livestock turns off many consumers, but is not so much of an issue with insects. >>korthals: its scientifica