WageningenResearch

Maybe you can add some Spanish fly to the soup ;)

In a recent publication it was shown that when compared to feeding insects to farm animals, the direct human consumption of insects has the largest potential to reduce our consumption-based carbon footprint.

Source: ScienceDirect – Vauterin A et al. The potential of insect protein to reduce food-based carbon footprints in Europe: The case of broiler meat production. J Clean Prod. Volume 320, 20 October 2021

The consumption of insects is more sustainable than the consumption of soy-based products.

For human consumption, in for example the Western European market, insects are often included as insect protein meal or insect oil in human food products. If consumers are not familiar with eating recognizable insects it is recommended to include insect products into regular diets in order to reduce the disgust factor.
Enjoy your date! Of course I do not take responsibility for the outcome ;)

No in processed insects chitin is not noticeable. It’s important to mention here that the chitin in insects can be allergenic as it is in crustaceans.

Sustainability issues with soy are the land use, water use, transport over long distances, deforesting. Land and water use in insects is low and you can grow your insects locally. Many papers are available with so-called LCA studies in which different protein sources are compared for sustainability. One example: https://www.sciencedirect.com/science/article/pii/S0921344919300515