Are edible insects the sustainable protein of the future?
It’s time to consider alternative, sustainable proteins. Could edible insects be the future of food?
The world population is expected to reach 9.8 billion by 2050. Over the next three decades, there will be 2 billion more people on this planet!
Due to the population increase, the world’s natural resources (land, water, food, and energy) are already under high pressure. If we are to meet the aims of the United Nation’s Sustainable Development Goals (SDGs), and improve the living conditions for everyone on this earth, the need for sustainable solutions is at an all-time high.
Food is top of the global to-do list. There have been many suggestions as to how food can be sustainability produced and satisfy the bellies of nearly 10 billion people.
The new, sustainable solution could be a historic one.
One of the suggestions is to include edible insects in our diets. From a Western perspective, this may sound like a strange and rather odd idea, but the inclusion of insects in people’s diets has been around for hundreds of years.
In fact, today, around 2.5 billion people, mainly in Africa, Asia, and Latin America, regularly consume insects as part of their diet.
The practice of eating insects is called entomophagy. It basically refers to the consumption of anything that has a “chitinous exoskeleton” (an outer shell), a three-part body, three pairs of jointed legs, compound eyes (lots of little eyes) and two antennae.
Globally there are up to 2,100 edible insects that have been found, meaning the options for unique recipes are endless! Even better, insects are a rich source of animal protein, essential amino acids, minerals (K, Na, Ca, Cu, Fe, Zn, Mn and P), vitamins (B-group, A, D, E, K and C) and unsaturated fatty acids.
Every bite has the potential to meet many of our dietary needs.
Green grubs: insects are a more sustainable protein source.
Now, if all the vitamins aren’t enough to sway you, the sustainability element of introducing insects into our diets might just twist your arm.
Life cycle Assessments (LCAs) have been made of several different edible insects such as crickets. It has been shown that the amount of land and water needed is significantly lower than any other more traditional source of protein (poultry, pork and beef) and, insects have one of the lowest greenhouse gas impacts. Great news!
Despite some of the resistance within Western cultures, it is expected that the global edible insect market will exceed 522 million $US by 2023.
So, who knows? Before long you could be including crickets and mealworms in your own recipes. And the Floop app could help you find out how much CO2 your fave new ingredient has prevented from going into the atmosphere.
Personally, we can’t wait to see your take on cricket a l’Orange!
Originally published on thefloopapp.com
Would you try edible insects? Let us know your thoughts on the future of food and sustainable protein below.
We love science! Here are our sources:
- Food and Agricultural Organisation (FAO). 2013. Edible Insects: Future Prospects for Food and Food Security.
- Gorbu nova, N.A., and Zakharov, A.N. 2021. Edible Insects as a Source of Alternative Protein. A Review. Theory and Practice of Meat Processing, 6(1), pp. 23– 32.
- Hartmann, C., and Siegrist, M. 2017. Insects as food: Perception and acceptance. Findings from current research. Ernahrungs Umschau 64(3): pp. 44–50.
- Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, and Yun-Sang Choi. 2019. Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends. Food Science of Animal Resources, 39(4), pp. 521 -540.
