“Insects provide food at low environmental cost, contribute positively to livelihoods, and play a fundamental role in nature.” – These are words taken from a report issued by the USA’s Food & Agriculture Organization. Entomophagy, the scientific term for human bug-eating, has gained flushes of attention due to the potential nutritional and sustainability benefits of insect-eating. Ants are even part of the menu at NOMA, the World’s best restaurant. But entomophagy has to move from interesting ideas to a major trend if preservation of these biologically and culturally diverse sustainable food systems is to be ensured. NOMA’s Nordic Food Lab has sent two men on a mission to accomplish this: The Scottish chef Ben Reade and the Canadian Josh Evans. The two young men are to investigate and experiment new exotic edibles. They thrive on tasting, cooking, and sharing everything that’s delicious to them. They travel around the World to study insects as delicacies in their cultural, ecological, and gastronomic contexts, to better understand their role in traditional diets and their relation to agro-ecology, existing sustainable food systems, along with the limits and benefits of this knowledge. They hope to turn the eyes of the Western World to insects, and gain a better understanding of them as ingredients. But what will happen to this industry, when/if people in the West accept this new diet? It is heralded for its possibilities of humaneness, but what is the risk of bug farming ending up just as mistreating an industry as chicken- and pig farming?Andreas Johnsen, will follow Ben and Josh on their mission in various places around the World. BUGS will not only cover the two chefs researching a quirky phenomenon, but also investigate a global industry and an important human question: in 30 years we will be 9 billion people on Earth – how can we all eat without destroying our planet?