Vol. 7, Issue 2, Part I (2025)

Entomophagy, or eating insects, is increasingly gaining attention around the world because of its nutritional benefits and its potential to support environmental and economic sustainability. As the global population continues to grow, finding ways to produce food without harming the planet has become a major challenge. Edible insects are now seen as a promising solution to this issue. They offer an impressive nutritional profile, containing high-quality protein, healthy fats, vitamins, minerals, and dietary fibre making them valuable in meeting nutritional needs. Beyond their nutritional value, insects are efficient to raise. They require less food, less space, and less water compared to traditional livestock. They can also be fed using agricultural by-products and food waste, making them useful in recycling resources and reducing environmental impact. Compared with cattle and other livestock, insect farming produces far fewer greenhouse gases and ammonia while still offering equal or even superior nutritional quality. Although insects have been eaten for centuries in many tropical and subtropical regions, their acceptance in Western countries is relatively new. However, interest is growing rapidly, both in academic research and commercial product development. Today, insects are being explored not only as food for humans but also as an alternative protein source for fish farming, poultry feed, pigs, and even pets. As this field continues to grow, more attention is being given to developing insect-based food technologies, improving processing methods, and understanding consumer attitudes. This review explores the nutritional value of edible insects, their environmental benefits, current and emerging applications, and the key challenges related to public acceptance and large-scale adoption.