Edible insects as future food: chances and challenges

Abstract

The consumption of insects (entomophagy) has recently attracted global attention for health reasons as well as environmental and economic benefits. Achieving environmentally sustainable food security is currently one of the biggest global challenges. A wide range of edible insect species, with their high contents in protein, fat, minerals, vitamins and fiber, can play a significant role in addressing food insecurity. Advantages of entomophagy include a high feed-conversion efficiency of insects and the rearing on organic side streams, adding value to waste and decreasing environmental contamination. Compared to cattle raising, insects emit relatively few greenhouse gases and little ammonia and require significantly less land and water. The nutritional quality of edible insects appears to be equivalent and sometimes superior to that of foods derived from birds and mammals. Insect farming may offer a sustainable means of food production. Since edible insects are calorie dense and highly nutritious, their consumption has the potential to reduce famine worldwide. The presence of high-quality protein and various micronutrients as well as potential environmental and economic benefits render edible insects globally a major potential future food. However, consumer acceptance remains a major obstacle to the adoption of insects as a food source in many Western countries.