Edible insects: Traditional knowledge or western phobia?

Abstract

With an increasing human population and environmental degradation, the world faces a major problem in providing adequate animal based proteins. Many traditional societies have used or still use insects as a protein source, while westernized societies are reluctant to use insects, despite being the major consumers of animal proteins. We now need to consider insects as a source of food for humans in a manner that acknowledges both the role of entomophagy in indigenous societies and the need for westernized societies to reduce the size of their environmental footprint with regard to food production. The situation on continents such as Africa, Asia, and Central and South America has some parallels to Australia in that there are two forces in operation: the sustainable traditional use of edible insects and the “westernization” of these societies leading to a movement away from entomophagy. However, the potential to reach a compromise is greater in these continents because entomophagy is already accepted. The major challenges will be establishing sustainable production systems that include food safety and security as well as environmental protection. Whether this will happen or not will depend upon: (i) a major change in attitude in westernized societies towards entomophagy; (ii) pressure to conserve remaining habitats in a sustainable manner; (iii) economic impetus to develop food production systems that include insects; and (iv) an acknowledgement that achieving adequate nutrition on a global basis will involve different diets in much of the developed world.