In the southern part of Asia including Cambodia, Laos, Thailand, and Vietnam, crickets commonly are eaten as a snack, prepared by deep frying soaked and cleaned insects. In Thailand, there are 20,000 farmers rearing crickets, with an estimated production of 7,500 tons per year and United Nation's FAO has implemented a project in Laos to improve cricket farming and, consequently, food security. The food conversion efficiency of house crickets (Acheta domesticus) is 1.7, some five times higher than that for beef cattle, and if their fecundity is taken into account, 15 to 20 times higher.
Captive crickets are omnivorous; when deprived of their natural diet, they accept a wide range of organic foodstuffs. Some species are completely herbivorous, feeding on flowers, fruit, and leaves, with ground-based species consuming seedlings, grasses, pieces of leaf, and the shoots of young plants. Others are more predatory and include in their diet invertebrate eggs, larvae, pupae, moulting insects, scale insects, and aphids. Many are scavengers and consume various organic remains, decaying plants, seedlings, and fungi. In captivity, many species have been successfully reared on a diet of ground, commercial dry dog food, supplemented with lettuce and aphids.