Insects on the Menu: Evaluating Entomophagy for Future Food Security


Authors : P. Kranthi; A. Vedasree; Tripti Sahu; P. Yazhni; S. Samuthirapandi

Volume/Issue : Volume 9 - 2024, Issue 12 - December

Google Scholar : https://tinyurl.com/bdhus3rz

Scribd : https://tinyurl.com/43a7f6np

DOI : https://doi.org/10.5281/zenodo.14558017

Abstract : 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.

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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.

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