In recent times, the corporate media has been increasingly advocating for a shift towards entomophagy – the consumption of insects – as part of a larger effort to combat the perceived effects of climate change. This movement is largely championed by the World Economic Forum (WEF), an unelected globalist organization that is determined to reshape traditional food production and embrace a new multi-billion-dollar industry.
The WEF’s Agenda to Revolutionize Food Production
The WEF, alongside other proponents of the green agenda, asserts that the production of conventional meat and dairy products is a significant contributor to the widely contested “climate crisis.” Their proposed solution is to eliminate these traditional food sources and replace them with lab-grown and insect-based alternatives.
The Media’s Role in Promoting the Shift to Insect Consumption
Unsurprisingly, many segments of the liberal corporate media are actively endorsing this agenda and endeavoring to persuade the public that consuming insects is a vital step in “saving the planet.” One such media outlet advancing this narrative is billionaire Democrat Mike Bloomberg’s news organization.
Bloomberg contends that incorporating insects and lab-grown meat into our diets is a direct consequence of climate change. As they put it, “You may see lab-grown meat and insects on the menu in future decades, as the world grapples with challenges to food security posed by climate change and conflict.” This message was reinforced during the recent coverage of Sydney’s South by South West festival, where discussions revolved around lab-grown meat, edible insects, and vertical farming.
Climate Change’s Impact on Agriculture
The climate change argument is underpinned by the idea that our world is experiencing more volatile and hotter weather, which has had adverse effects on agriculture globally. These effects include damaged corn crops in the United States, reduced wheat crop forecasts in Australia, and the accelerated spread of destructive pests in China. While these concerns are certainly valid, the proposed solution of replacing traditional food sources with insects and lab-grown meat raises important questions.
The Growing Insect Industry
The idea of embracing insects as a sustainable food source may seem like a distant globalist fantasy, but in reality, the insect industry is already gaining momentum. America’s largest meat producer has recently announced a strategic partnership with a company associated with the WEF to establish a major insect processing plant in the United States.
Tyson Foods Inc., a behemoth in the American meat industry, has acquired a stake in Protix BV, a Netherlands-based insect-protein company. Protix BV is recognized as a leader in insect production technology and has received the WEF’s prestigious “Technology Pioneer” award. Moreover, Kees Aarts, the CEO of Protix, is a noted member of the WEF.
A Promising Partnership for Sustainable Food Production
The collaboration between Tyson Foods and Protix BV will result in the establishment of a manufacturing facility in the U.S. This state-of-the-art plant will focus on producing insect-based meals and oil, primarily for use in fish feed and pet food. However, Tyson Foods’ CFO, John Tyson, has made it clear that their long-term vision extends beyond this. He emphasizes their commitment to developing products that are not only beneficial for the environment but also for human consumption.
“It’s a multibillion-dollar industry opportunity that has tremendous growth potential, and we see Protix as being a leader there,” Tyson remarked. This partnership symbolizes a significant step towards embracing innovative and sustainable food choices that can potentially address the challenges posed by climate change while ensuring the well-being of future generations.
In conclusion, the global movement towards entomophagy and sustainable food production is gaining momentum, with influential players like the WEF and major corporations recognizing its potential. While the climate change debate continues, it is clear that a shift towards insect-based and lab-grown alternatives is on the horizon, representing both a challenge and an opportunity for the future of our food supply.
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