Across Canada, a growing number of restaurants and specialty food shops are introducing insect-based products to adventurous diners. Crickets and mealworms, once considered unusual, are now marketed as a sustainable protein . In cities like Toronto and Vancouver, roasted crickets have become a sought-after among food enthusiasts willing to pay premium prices. Rising consumer has encouraged local producers to expand their operations significantly. At farmers' markets, a small jar of seasoned insects can over thirty dollars, reflecting both novelty appeal and the genuine nutritional value these products offer.