How do you like your insects prepared? For many in the Western world, this question is likely met with a knitted brow. Despite the more than two billion people worldwide who eat them regularly, consuming insects, or entomophagy, hasn’t yet entered the culinary mainstream in the United States and in most of Europe. Friends Alejandra Fernandez and Danielle Petricevic, hailing from Mexico and South Korea—both countries where insects feature in the average diet—respectively, quickly noticed the absence of bugs as food upon moving to London, where they both currently reside. This past fall, in an effort to introduce the ingredient to Western fare in an approachable and tasty way, as well as to inform consumers of the food’s social and environmental benefits, they co-founded Ento Collective, a health food company with offerings that center around the widely underestimated superfood and protein source.