For much of history, insects have been a normal part of the global human diet. Today, approximately two billion people worldwide regularly consume insects as food. As modern food systems strain under the pressures of population growth, climate change, and resource scarcity, insects are gaining additional attention as a practical and sustainable protein source.

From an environmental perspective, insects offer compelling advantages. Compared to conventional livestock, they require significantly less land, water, and feed to raise. As an added benefit, some insect species can be raised on food byproducts, contributing to more circular food systems. Nutritionally, many insects are rich in protein, healthy fats, vitamins, and minerals, making them ideal for both human consumption and as feed for livestock and pets.

Recent campaigns have helped bring edible insects into new light, especially in regions where they’ve historically been overlooked. While cultural perceptions still pose challenges in some countries, interest continues to grow as people look for protein sources that align with their environmental, moral, and nutritional goals. To learn more about edible insects, visit the “Definition” and “Action” links below.