Edible Insects in Sustainable Food Systems , 1st ed. 2018

This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly increasing in popularity around the world, the role that wild insect species have played in the lives and societies of millions of people worldwide cannot be ignored. In order to represent this diversity, this work draws upon research conducted in a wide range of geographical locations and features a variety of different insect species.

Edible insects in Sustainable Food Systems comprehensively covers the basic principles of entomology and population dynamics; edible insects and culture; nutrition and health; gastronomy; insects as animal feed; factors influencing preferences and acceptability of insects; environmental impacts and conservation; considerations for insect farming and policy and legislation. The book contains practical information for researchers, NGOs and international organizations, decision-makers, entrepreneurs and students.

Foreword – the contribution of edible insects to sustainable food systems

Basic principles of entomology and population dynamics

Edible insects and culture

Role of edible insects in Asian cultures

Cultural significance of edible insects in Latin America

The contribution of farmed crickets and to rural livelihoods in Asia and Africa

The Importance of Insects in Australian Aboriginal Society

Edible insects in African cultures

Edible insects in North American culture

Nutrition and Health

Insects and human nutrition

Edible insects and food safety concerns

The role of Insects in diets and nutrition in East Africa

Gastronomy

Gastonomic outlook for insects

Insects in African Gastronomy

Should using insects be considered avant-garde?

Escamoles in Mexican Gastronomy

Foraging and ants in Danish gastronomy

Insects as Animal Feed

Introduction 

Insect species in aquaculture and poultry feed in Africa: potentials and constraints

Insects in aquaculture feeds in Norway

Commercializing insect transformation of organic wastes to benefit farmers in Europe

Use of municipal waste as a medium for BSF in Canada

Production of mealworms for conversion of waste to animal feed

Insects as a novel source of animal feed in Europe

Consumer preferences and acceptability

Acceptance of edible insects in Europe

Willingness to pay for edible insects in Kenya

Culture and impact on preferences

Determinants of willingness to eat insects in the USA and India

Acceptance of insects as animal feed and its determinants among farmers

Environmental impacts and conservation

Factors influencing the environmental sustainability of farmed insect species

LCA of insects in aquaculture feeds

LCA of insects as animal feed

Conservation of edible insect species in Southern Africa

 Future challenges for insect farming

Possible diseases in farmed insects

Ethical considerations for farmed insect species

 Legislation and policy on the use of insects as food and feed

Global status and way forward

The edible insect sector in Europe

Good Agricultural Practices (GAP) in Thailand

Insects in policy and legislation in East Africa

Governing insects as food and feed in North America

Conclusion

Dr. Afton Halloran completed her PhD on cricket farming in Thailand and Kenya in August 2017 under the GREEiNSECT research project at the University of Copenhagen. She formally worked for the Insects as Food and Feed Programme at the Food and Agriculture Organization of the United Nations, where she co-authored Edible insects: future prospects for food and feed security. 

Roberto Flore is the Head of Research and Development at the Nordic Food Lab, University of Copenhagen. Roberto is one of the authors of On eating insects: essays, stories and recipes, a Phaidon Press publication. He is also one of the protaganists in the 2016 documentary BUGS. 

Dr. Nanna Roos is an Associate Professor in Human Nutrition at the Department of Nutrition, Exercise and Sports, University of Copenhagen. She has extensive experience in research and research capacity in the linkages between human nutrition and insects. She is the principal investigator of the GREEiNSECT research project.

Takes a multi-disciplinary approach to analyzing how insects contribute to food systems around the world

Includes unique research on edible insects from Asia, Europe, North America and Africa

Features state-of-the-art research on farmed, semi-cultivated and wild insect species