Abstract
AbstractEntomophagy, the consumption of insects, is promoted as an alternative sustainable source of protein for humans and animals. Seminal literature highlights predominantly the benefits, but with limited empirical support and evaluation. We highlight the historical significance of entomophagy by humans and key opportunities and hurdles identified by research to date, paying particular attention to research gaps. It is known that insects present a nutritional opportunity, being generally high in protein and key micronutrients, but it is unclear how their nutritional quality is influenced by what they are fed. Research indicates that, in ideal conditions, insects have a smaller environmental impact than more traditional Western forms of animal protein; less known is how to scale up insect production while maintaining these environmental benefits. Studies overall show that insects could make valuable economic and nutritional contributions to the food or feed systems, but there are no clear regulations in place to bring insects into such supply systems. Future research needs to examine how the nutritional value of insects can be managed systematically, establish clear processing and storage methodology, define rearing practices and implement regulations with regard to food and feed safety. Each of these aspects should be considered within the specifics of concrete supply and value chains, depending on whether insects are intended for food or for feed, to ensure insects are a sound economic, nutritional and sustainable protein alternative – not just a more expensive version of poultry for food, or soya for feed.
Highlights
IntroductionEntomophagy, the eating of insects, is not a new phenomenon for humans, with archaeological evidence demonstrating that humans have evolved as an entomophagous species
Entomophagy, the eating of insects, is not a new phenomenon for humans, with archaeological evidence demonstrating that humans have evolved as an entomophagous species (Sutton 1995; Raubenheimer &Rothman 2011)
Whether the wider adoption of entomophagy could help alleviate growing pressure on the environment from food production, and reduce malnutrition in both developed and developing countries, is a topic of extensive debate. This narrative review aims to highlight some of the opportunities and hurdles associated with entomophagy with respect to malnutrition and food security
Summary
Entomophagy, the eating of insects, is not a new phenomenon for humans, with archaeological evidence demonstrating that humans have evolved as an entomophagous species Miglietta (2015) found that for mealworms, within a commercial system, the water footprint per ton was larger than that for production of pigs and chickens This data must be looked at within the context of the percentage of the animal which is edible, as insects are considered to be 80-100% edible compared with other livestock at 40%–50% (Lundy & Parrella 2015). Organic waste is probably the best option for insect rearing, but the specific sources need to be determined for each species Another factor to consider in the livestock industry is the global warming potential associated with transport, slaughter and storage of meat, which contributes 17%–25% of GHGs (Oonincx & de Boer 2012). On the other hand, are comparably high in nutrients, have a GWP kg CO2 EQ/kg live weight
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