Entomophagy: A sustainable food alternative to save planet

Abstract

Climate change not only fringes rising average temperatures but shifting wildlife populations, rising seas, extreme weather events and other impacts. These changes are due to addition of greenhouse gases to the atmosphere due to impact of human activities. One of the important human activities which are a major contributor of greenhouse gas is Animal Agriculture. Meat consumption is responsible for releasing greenhouse gases such as methane, CO, and nitrous oxide. Livestock production accounts for 14.5% of all anthropogenic greenhouse gas emissions, with beef having the highest footprint due to large amounts of methane that an average cow produces. Agriculture accounts for 92% of the freshwater footprint of humanity; almost 35% relates to animal farming. The production of meat is directly and indirectly related to the loss of forests in South America, Amazon Rainforest and other areas of Brazil, Argentina and Paraguay. And many species face extinction or are under threat due to the destruction of natural environments. Sustainable alternative to going meat-free is entomophagy or insect farming which produces about 100 times less greenhouse gases per kg of mass organism gain. Edible insects like grasshoppers, crickets and mealworms are rich in protein and contain significantly higher sources of minerals such as iron, zinc, copper, and magnesium than beef. Regardless of its environmental benefits, entomophagy comes with its unique set of challenges.