Try a Truly Sustainable Diet at Pestival

Pestival 2013 is a festival with a mission: to change your views about insects — largely by getting you to eat them. The unique insect-appreciation festival arrives in London next month with a wide array of events to turn us all pro-bugs.

These include a variety of exhibitions to celebrate insects in art and the art of being an insect. However, the centrepiece of the pun-tastic festival is its pop-up restaurant: Exploring the Deliciousness of Insects.

The diner, appearing for two nights only, will allow its guests to consume the crawliest cuisine imaginable. It is presented by Nordic Food Lab, the company behind the three-time best restaurant in the world Noma, who seek to "find the deliciousness latent in insects".

According to head chef Rene Redzepi in an interview with the Guardian, this deliciousness can be found in ants, which taste like "seared lemon rind", and bee larvae, which makes a sweet mayonnaise. Those two options are just the tip of the ant hill, with more than 1900 edible insect species now on the menu according to the United Nation’s Food and Agriculture Organisation.

With insects eaten in one form or another by 70 percent of the world's cultures, Pestival provides the perfect platform to present this gastronomic value to Western palates.

And what better time to do so? With famine rising across the world, and food prices rising at home, insects offer a proficient alternative source of protein that is highly unlikely to become extinct. Pestival 2013 thus showcases a flavoursome solution to the food crisis of the future.