Embracing entomophagy: Nutritional benefits and sustainable potential

Abstract This review delves into the emerging role of entomophagy, or insect consumption, in contemporary diets, highlighting its benefits, challenges, and potential for widespread acceptance. Insects are an abundant source of protein and nutrients, presenting a sustainable alternative to conventional animal proteins with a considerably lower environmental impact. Traditionally, insects have been an integral part of diets in numerous Asian, African, and Latin American cultures. However, acceptance in Western markets remains limited due to cultural norms and psychological barriers. This review explores strategies to enhance consumer acceptance, including educational initiatives, innovative product development, and advanced processing technologies. By addressing these challenges, entomophagy holds the promise of significantly contributing to food security and sustainability in the future. Keywords: Entomophagy, Sustainability, Consumer Acceptance, Nutritional Benefits, Cultural Integration