Could Crickets Be Our Future Food? Chirps Sells Chips From Crickets Today!

Animal agriculture as practiced today is not only cruel to the animals but also harsh on the environment, requiring huge tracts of land, vast quantities of water and producing millions of tons of carbon every year. Could eating bugs be the solution to save the environment?

Rose Wang founded Chirps to make tortilla chips out of crickets. These high-protein snacks taste great–say the daring kids who eat them.

Already for sale across the country, Chirps require less water and land to produce per pound than beef and produces only a tiny fraction of the carbon.

Interview with Rose Wang, the CEO/co-founder of Chirps.

The following is the pre-interview with Rose Wang. Be sure to watch the recorded interview above.

What is the problem you solve and how do you solve it?

The livestock industry is the biggest contributor to environmental problems, and we can tackle the four largest issues in food today – clean water, food waste, food miles, and greenhouse gas emissions – with insect protein!

More about Chirps:

Twitter: https://twitter.com/chirpschips

Facebook: https://www.facebook.com/chirpschips

Website: chirpschips.com

At Chirps, our goal is to fundamentally shift the food system by first replacing resource-intensive proteins, like soy and whey protein, with sustainable cricket protein, and in the future, create meat replacements with insect protein. Our first product is cricket chips, or Chirps. They are a tortilla chip with as much protein per serving as an egg white. We see Chirps as the first product in a line of insect foods from snacks to meat to get Americans excited about eating bugs!

For-profit/Nonprofit: For-profit

Revenue model: We sell cricket chips

Scale: We’re in 1200+ stores across with nation, exporting to several different countries, and we are six full-time in SF.

Rose Wang

Photo Credit: Rose Skegg

Rose Wang’s bio:

Linkedin: https://www.linkedin.com/in/rosewang20/

Rose is the co-founder and CEO of Chirps, a company that makes healthy, delicious, and sustainable foods with insects. She is a Forbes 30 under 30 social entrepreneur, ELLE USA Impact Award winner, Echoing Green climate fellow, MassChallenge Gold Winner, Harvard Dean’s Design Challenge winner, BHSI fellow, Global Good Fund fellow, and TEDx speaker. Rose worked in strategy and marketing at Abercrombie and Microsoft. She also has a passion for education and sits on the board of an education non-profit, Wema Inc., in Kenya. Rose is a graduate of Harvard College.

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