Insects on the Menu: Evaluating Entomophagy for Future Food Security

Entomophagy, the practice of eating insects as food, offers a sustainable alternative to conventional animal protein sources. Insects are potentially rich sources of nutrients like protein, vitamins, healthy fats, and minerals. Globally, insects are already a dietary staple in many cultures and offer a lower environmental footprint compared to traditional livestock, emitting lesser greenhouse gases and requiring less land. With the potential to address malnutrition and enhance food security, entomophagy is increasingly recognized as a viable solution to global food challenges. However, cultural and psychological barriers remain, and broader acceptance could facilitate its integration into mainstream diets.