The United Nations Food and Agriculture Organization (FAO) has proposed an unusual approach in an attempt to combat global hunger and improve nutrition by eating insects.
The 200-page document, presented at a news conference in Rome, emphasises the potential of entomophagy. This is the practice of consuming insects, as a sustainable and nutritious alternative to traditional protein sources.
According to the FAO, approximately 2 billion people worldwide already incorporate insects into their diets. The report identifies beetles, caterpillars, bees, wasps, ants, grasshoppers, locusts and crickets among the most commonly consumed insect groups. These creatures are praised for their high protein content, rich mineral composition and “good fats.”
The UN agency emphasizes the environmental benefits of insect consumption. Insects are described as “extremely efficient” in converting feed into edible meat, requiring significantly less feed than traditional livestock.
Nutritionally, insects are positioned as a healthy alternative to mainstream staples like chicken, pork, beef and fish. They are particularly highlighted as a valuable food supplement for undernourished children, offering high-quality protein and nutrients comparable to lean red meat or broiled fish.
While most edible insects are currently gathered from forests or produced in small-scale, family-run operations, the FAO suggests that mechanization could significantly increase insect farming production. The agency points to the fish bait industry as an example of successful large-scale insect farming.
The report also touches on the culinary aspect, reporting that certain insects, such as caterpillars in southern Africa and weaver ant eggs in Southeast Asia, are considered delicacies and command high prices in local markets.
The FAO, as part of its ongoing efforts, has been promoting edible insects since 2003 through various reports, field projects, and media awareness campaigns. The agency is even exploring the potential of arachnids like spiders and scorpions as food sources.
